Raspberry blondies? Yes! This easy dessert is impressive and not too sweet. Even if you aren’t much of a baker, these White Chocolate Raspberry Blondies are so simple to make. They are extra thick with the smooth creaminess of white chocolate, providing the perfect backdrop for tart yet sweet raspberries.
Blondies With Raspberries
I love blondies. They take well to a number of mix-ins and flavor combinations. The raspberries really make these something special. Raspberries add a tartness that helps counteract the sweetness of the white chocolate.
What You Will Love About This Recipe
These white chocolate and raspberry blondies have so many things about them to love, I hardly know where to start!
This is a 6 Ingredient recipe, so you don’t need a lot of supplies to make these. Even the most novice of bakers will have no problem throwing them together, and they are easy enough to have the kids help!
There is no fancy equipment needed (more on that below), just things you probably have already!
This recipe is decadent without being heavy, and sweet without being cloying (one attribute I try to avoid with desserts, I don’t like anything TOO sweet).
Also, they are ready in under an hour from start to finish! What could be better?
White Chocolate and Raspberry
Has there ever been a better combination of flavors? It’s one of my favorites to order at a coffee shop in my latte. These two go together like peanut butter and jelly, each playing on the other’s strengths.
Difference Between Blondies and Brownies
Brownies are a chocolate based dessert, and the typical blondie may contain chocolate, but they usually feature brown sugar as a sweetener as opposed to the granulated sugar found in brownies. These are not your typical blondies, these are blondies without brown sugar!
With this raspberry blondie recipe, I am going to flip the script a little, and maybe spark a debate among those who are adamant that blondies always must contain brown sugar.
If blondies normally contain brown sugar, why do these use granulated sugar instead?
There is one good reason I used granulated sugar instead. It’s because brown sugar has a stronger flavor profile, and I really want that white chocolate and raspberry flavor combination to shine and have nothing competing with it. Granulated sugar adds sweetness without an extra flavor to compete with the other ingredients.
Brown sugar would swallow up some of those flavors, and that’s not what I wanted with this recipe.
Also, I happen to love the strong color contrast between the white chocolate and the bright pink raspberries. Using brown sugar in this recipe takes away from that by turning the blondie more of a brown color. Not that there is anything wrong with a brown color, I just didn’t want that here. So this is really a decision based on taste as well as appearance.
Ingredients for White Chocolate Raspberry Blondies
Yep, you only need six ingredients! For these white chocolate raspberry brownies you will need:
- White Chocolate
- Fresh Raspberries
- Granulated Sugar
- All Purpose Flour
- Unsalted Butter
That’s it! It’s that easy! Sometimes the dishes with the fewest ingredients and the simplest of preparations yield the best things, and this is one of those times.
As I said before, these don’t require anything fancy so there is no need to drag out your mixer. Just a few basic tools! To make these you will need:
- Large Nonstick Saucepan (for melting the chocolate and unsalted butter)
- Rubber Scraper
- Medium Sized Mixing Bowl
- 8x8x2 inch Metal Baking Pan
- Aluminum Foil
How to Make White Chocolate Raspberry Blondies
This process couldn’t be easier! You do need to watch the chocolate as it melts to keep from burning it, but this is not difficult at all as long as you use lower heat and don’t walk away from it.
Continual stirring helps keep the chocolate moving so it is less likely to burn (more on melting the chocolate below).
You’ll need to make sure your saucepan is large enough to hold all of your ingredients, as the other ingredients are added to it and mixed right in the saucepan.
If your saucepan is not large enough, simply scrape the melted chocolate and unsalted butter mixture into a large mixing bowl and continue with the recipe from there.
After the chocolate is melted, you add the sugar and eggs, then the flour, and finally the raspberries and pour into the pan to bake. So easy!
How To Melt Chocolate On the Stove
Don’t be intimidated by this! Melting chocolate on the stovetop is easier than you think. There are two ways you can melt the chocolate:
- Directly In a Saucepan
- Using a Double Boiler
As long as your heat is not above medium low and you use a nonstick saucepan and keep an eye on it, you don’t need a double boiler to do this. All you need is to melt this low and slow while stirring. That’s it!
It’s a good idea to pick up the pan and stir that way occasionally, this way the chocolate is not on the heat all the time.
If you are not comfortable doing this directly in the pan, put water in the saucepan about a third of the way up the sides, bring the water to a boil and place a heat proof mixing bowl over the top of the saucepan and melt your white chocolate in the bowl. The boiling water will heat the bowl thereby melting the chocolate.
Do not microwave the white chocolate! It will be more difficult to watch that it does not burn, and you can’t control the heat this way.
Frequently Asked Questions
Due to ice crystals that form on frozen fruit, they will defrost as the blondies bake and put additional moisture into the batter as they bake. This could potentially put too much moisture into your blondies, affecting the cooking time and possibly the texture. Having said that, I recommend fresh berries.
I don’t advise doing that, because your blondies will turn out much thinner and because they will cook faster being spread out in a larger pan they may be more prone to burning. You can try it if you want, but add more raspberries and keep a close watch while they bake.
Look for white chocolate that contains cocoa butter, not palm kernel oil. Cocoa butter based white chocolate is of a much better quality and will bring a better result as far as flavor.
Yes, you can use a 9x9x2 inch pan if you like! Just keep an eye on them toward the end of the baking time to avoid overbaking, they will not need as long to bake. For more on this, see recipe notes.
What To Serve With White Chocolate Raspberry Blondies
These are nice and portable so they are perfect for picnics. My Curried Chicken Salad with Coconut, Farro Salad with Spring Vegetables, and Easy Strawberry Basil Lemonade are great as additional menu items.
These white chocolate raspberry blondies are surprisingly light, so they pair well with a lot of things and you don’t need to worry about this being a heavy dessert that you are serving after an equally heavy meal.
If you are reading this, thank you for being here. I certainly hope you love this dish! If you tried these White Chocolate Raspberry Blondies, I’d love to hear how they turned out! Just leave a rating or comment below.
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These White Chocolate Raspberry Blondies are thick, fudgy, chewy, and oh so good! Only six ingredients and ready in under an hour. They are the perfect use for those yummy fresh raspberries!
- 12 ounces of White Chocolate (chips or bar chocolate that has been chopped)
- 1/2 cup (one stick) Unsalted Butter
- 3 large Eggs
- 1/2 cup Granulated Sugar
- 1 3/4 cups All Purpose Flour
- 6 ounces Fresh Raspberries
- make sure a rack is in the center of your oven and turn on the oven to 350 degrees. L
- ine an 8x8x2 inch metal baking pan with foil. Grease the foil with butter. See notes for additional information on using another type of pan.
- Under cold running water, rinse the raspberries. Gently pat dry with paper towels, and leave them on paper towels to finish drying while you make the blondie batter.
- Cut the 1/2 stick of unsalted butter into pieces.
- Over medium low heat in a nonstick saucepan, melt the white chocolate, stirring with a rubber scraper.
- Once the chocolate is melted, add the 1/2 stick of unsalted butter and stir to combine. Set aside to cool for about 15 minutes.
- While the chocolate cools, gather the rest of the ingredients you will need.
- Using a fork, gently whisk the 3 eggs in a medium sized mixing bowl.
- Add the 1/2 cup of granulated sugar to the eggs and stir to combine.
- Once the chocolate and butter mixture has cooled, slowly add the eggs and sugar and stir until eggs and sugar are incorporated.
- Add the 6 ounces of rinsed and dried fresh raspberries and very gently use a rubber scraper to fold them in.
- Pour the blondie batter into the prepared pan and use the rubber scraper to gently spread it evenly over the pan.
- Bake for 25 to 35 minutes, checking after 25 minutes, then check every 2-3 minutes thereafter. You will know they are done when the top is a light golden color and the middle has a slight give but doesn't jiggle. Allow to cool and cut into 9 squares to serve.
You can use a 9x9x2 inch pan if you don't have an 8 inch. They will take a little less time to bake so watch them beginning at the 20 minute mark.
If you are using a glass pan, it will take a bit longer to bake them. It could take as long as 40 minutes. Again, keep checking them for doneness. If you are using a glass pan, be sure your aluminum foil lining the baking pan is dull side down to avoid reflections from the foil's shiny side affecting the baking.
Fresh raspberries are recommended. If you want to try using frozen, let them defrost and try to pat them dry to get rid of as much moisture as possible.
If you want to use a 13x9, you'll need to double the amount of raspberries to ensure there are raspberries throughout because the batter will spread over a larger surface area. Be sure to watch them carefully when baking. With a 13x9 the batter is thinner and will bake a bit faster than in an 8x8 pan.
Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 64mgCarbohydrates: 54gFiber: 2gSugar: 34gProtein: 7g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.