White Chocolate and Raspberry Blondies

A feature image of raspberry blondie squares on parchment paper with white chocolate chips scattered around.

5 from 2 votes

White Chocolate and Raspberry Blondies

White Chocolate and Raspberry Blondies combine white chocolate chips, brown sugar, raspberries, and raspberry compote in soft, chewy dessert bars. They work well for dessert bars, fruit dessert recipes, and holiday baking. The tart raspberry swirls balance the sweet blondie batter while the edges bake lightly golden.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 459kcal

Author: Jami Powell

Equipment

Mixing bowls
Whisk
9x13-inch baking pan
Parchment paper
Spatula
Skewer (for swirling compote)

Ingredients

2 cups all-purpose flour
1 ½ cups light brown sugar packed
2 large eggs room temperature
1 cup unsalted butter melted and cooled
1 teaspoon baking powder
2 teaspoons vanilla extract
¾ cup white chocolate chips
¼ cup fresh or thawed drained raspberries (pat dry or toss into 1-2 teaspoons of flour)
¼ cup homemade raspberry compote recipe below
¼ teaspoon salt

Homemade Raspberry Compote Ingredients:

2 cups fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice

Instructions

Raspberry Compote

In a small saucepan, combine the raspberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10-15 minutes.
Remove from heat and let it cool before using.

White Chocolate Blondies

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together the melted cooled butter and light brown sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the white chocolate chips and 2 gently torn raspberries into the batter.
Pour the batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of the homemade raspberry compote over the batter and use a skewer to swirl it through the batter. Sprinkle the remaining fresh raspberries on top, gently pressing them partially into the batter.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the pan before cutting into squares.

Notes

Cooking Notes

Mixing the batter just until combined helps keep the blondies soft and chewy. Swirling the raspberry compote lightly prevents overmixing while keeping visible ribbons throughout the bars.

Tips for Best Results:

Cool the butter slightly before mixing the batter.
Pat the raspberries dry before folding them in.
Do not overmix after adding the flour.
Let the blondies cool completely before slicing.

How to Know It’s Ready:

The edges should look lightly golden, and a toothpick inserted near the center should come out mostly clean.

Nutrition