These raspberry blondies with white chocolate are a fun twist on the traditional blondies that everyone knows and loves! A delicious raspberry jam swirl gives these a pop of color and tartness that combines perfectly with the sweet white chocolate.
Looking for more blondie recipes? Chocolate Chip Blondies are one of my go-to recipes, made using intoxicating brown butter. Try them with Salted Caramel Frosting for an extra dose of goodness.
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Why you'll love these raspberry and white chocolate brownies
- White chocolate and raspberry is a perfect flavor combination! The sweetness of the chocolate combines with the jam made from tart raspberries for a sweet treat that will not disappoint! This recipe can be made any time of year, too - no waiting around for fresh raspberries to be in season or on sale. Raspberry jam is available year round!
- This white chocolate raspberry blondies recipe is an easy dessert that is great for potlucks and parties. Slice the bars beforehand and guests can serve themselves.
- The bright raspberry swirl makes these bars as beautiful to look at as they are delicious to eat! Got leftover raspberry jam? Make Bakery-Style Lemon Ricotta Muffins with Raspberry Jam and Bakery-Style Raspberry Muffins (with sour cream)
- These bars are great for holidays or dinner parties and are a true crowd pleaser. But they're also easy to make, meaning they're the perfect treat for a mid-week baking session
- This raspberry blondie recipe is super simple to follow, with easy instructions, so they're perfect if you need a dessert in a hurry! It is also made without a mixer and uses simple ingredients that can be found at your local grocery store
- White chocolate lover? Try Fudgy & Decadent Easy White Chocolate Brownies!
Ingredients & substitutions to make this white chocolate raspberry blondie recipe
- All-purpose flour: use the scoop and level method for measuring the flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's always a good idea to measure your flour with a kitchen scale.
- Butter: use unsalted butter so that you can control the amount of salt in your blondies. You will need to melt the butter in the microwave on low heat before using.
- Brown Sugar: I recommend dark brown sugar for this recipe. Pack it into the measuring cup to be sure that you get the proper amount.
- Egg: you will need one large egg for this recipe. It's best to leave it at room temperature for about 30 minutes before baking. This will make it easier to combine them with the other ingredients.
- Vanilla Extract: be sure to use high-quality vanilla extract for this recipe, rather than imitation vanilla for the best flavor
- Salt
- White Chocolate: use a chopped white chocolate bar, white chocolate chunks, or white chocolate chips for these blondies. Try swapping the white chocolate for dark chocolate chips for a delicious recipe variation
- Raspberry Jam: instead of using fresh raspberries like most white chocolate raspberry blondie recipes, I opted for raspberry jam. Even though juicy raspberries are delicious, the jam packs a super flavorful punch and takes these blondies from good to amazing!
How to make raspberry & white chocolate blondies
Step 1
Preheat oven to 350°F. Line a square 8-inch by 8-inch square baking pan with parchment paper. Set aside
Step 2
In a large mixing bowl, whisk together the melted butter and brown sugar until well blended. The mixture will resemble wet sand
Step 3
Add in the rest of the wet ingredients to the large bowl including the egg and vanilla and whisk to combine
Step 4
Add in the dry ingredients, including the flour and salt, stirring with a wooden spoon until just blended and no dry flour spots appear
Step 5
Fold in the pieces of white chocolate
Step 6
Scoop the blondie batter into the prepared pan and press gently into corners to form an even layer
Step 7
Dollop the top with small scoops of raspberry jam. Using a toothpick or butter knife, gently swirl the jam into the top of the bars. Take care not to swirl too much
Step 8
Bake in the preheated oven for 25 minutes, or until top looks set and no longer jiggly and the edges are golden brown. Cool blondies in the pan then cut into 16 squares
Pro Tips for white chocolate raspberry blondies
- Store raspberry and white chocolate brownies in an airtight container for up to 5 days, or in the fridge for up to one week.
- To freeze blondies, place them in a single layer on a baking sheet, and be sure they are not touching. Freeze for at least one hour, then transfer to a freezer-safe bag or container. If you want to be extra careful to avoid freezer burn, you can also wrap them in plastic wrap or aluminum foil. Freeze for up to 3 months.
- Be sure to use good quality white chocolate and vanilla extract for this white chocolate blondies recipe for the best results.
Also try Chewy M&M Cookies Bars - they are just as easy and perfect for beginner bakers.
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FAQs
What is the difference between a brownie and a blondie?
Brownies typically include melted chocolate and/or cocoa powder and granulated sugar in their full list of ingredients. Blondies, on the other hand, typically include brown sugar and vanilla as the main flavorings. Both produce fudgy bars and can be customized with different mix-ins such as chocolate chips, nuts, and berries or fruit.
Does raspberry and white chocolate go together?
Absolutely! Fruit and chocolate is the ultimate flavor pairing, complementing each other so well in terms of taste and texture. Raspberries, along with other berries like strawberries, blueberries, and blackberries, pair well with either dark chocolate, milk chocolate or white chocolate.
Are blondies meant to be gooey in the middle?
Yes! Blondie recipes like this white chocolate raspberry blondie omit leavener such as baking powder or baking soda, which would make the blondies cakey rather than gooey and chewy.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
More delicious bar recipes
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Blueberry Goat Cheese Cheesecake Bars
These blueberry goat cheese cheesecake bars sound intimidating, but they actually come together super easily! A creamy and slightly tangy goat cheese filling, topped with tart blueberries (or blackberries) sitting on a delicious salty pretzel crust. These bars are irresistible!
Brookies Bars
Rich fudgy brownies combined with classic, chewy chocolate chip cookies, give you a truly perfect dessert!
With a golden brown crust, filled with a cherry layer, these cherry pie bars make the classic dessert so much easier! They have the perfect chewy texture and tart flavor, giving you all the flavor of a cherry pie, in hand-held form!
Caramel Apple Cheesecake Bars
With a no-bake cheesecake filling covered in sweet caramel apples all atop a delicious pretzel crust, these caramel apple cheesecake bars are seriously addicting!
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Ingredients
- ½ cup unsalted butter melted and cooled slightly
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- 1 cup white chocolate baking bar chopped, or white chocolate chunks
- ⅓ cup raspberry jam
Instructions
- Preheat oven to 350°F. Line a square 8x8 inch baking pan with parchment paper. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until well blended. The mixture will resemble wet sand
- Add in the egg and vanilla and whisk to combine
- Add in the flour and salt, stirring with a wooden spoon until just blended and no dry flour spots appear
- Stir in the white chocolate
- Scoop batter into the prepared baking dish and press gently into corners to form an even layer
- Dollop the top with small spoonfuls of raspberry jam. Using a toothpick or butter knife, gently swirl the jam into the top of the bars. Take care not to swirl too much
- Bake in the preheated oven for 25 minutes,or until top looks set and no longer jiggly and the edges are golden brown. Cool blondies in the pan then cut into 16 squares
Video
Notes
- Store at room temperature in an airtight container for up to 5 days
- Store in the fridge for up to 1 week
- To freeze, place cut blondies on a baking sheet in a single layer, making sure they are not touching. Freeze for at least one hour then transfer frozen blondies to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature
Nutrition
Comments
Robyn
I made these once so far and they came out delicious! I will definitely make them again, hopefully soon!
(This comment was made by a family member of Kickass Baker's owner.)
Kimberlee Ho
So glad you baked them and loved them! I've made them several times already as well and they're a hit every time.
Abi
This recipe is pretty darn good. To be honest, I’ve never made it with raspberry jam we always make a quick rhubarb jam to use and it is bomb.
Kimberlee Ho
Wow that sounds amazing!