These Raspberry White Chocolate Blondies are made with brown butter, loaded with white chocolate chips and studded with juicy raspberries! It's the perfect summer treat!
Why You Will Love These Blondies
- The combination of the nutty brown butter, tart raspberries and white chocolate are a match made in heaven!
- They have the best texture. They are fudgy, gooey and crispy on the edges. Just like my Brown Butter Chocolate Chip and Pecan Blondies!
- It only require 1 pan (for browning the butter), 1 bowl and a whisk! There is no need to break out an electric mixer.
- There are only 9 simple ingredients. Ingredients that you probably already have in your pantry.
- They are SO easy to make!
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Raspberry and White Chocolate Blondies Ingredients
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - We'll be browning the butter, which adds a nuttiness to the blondies.
- Brown Sugar & White Sugar - We'll be using a higher ratio of brown sugar to white sugar to achieve that gooey texture. You can use light or dark brown sugar.
- Vanilla - Use any pure vanilla paste or extract.
- Egg + Yolk - Adding the extra egg yolk gives the blondies that slightly chewy texture.
- All-Purpose Flour - Use a good quality flour for best results. I love King Arthur or Bob's Red Mill.
- Salt - A touch of salt helps balances the sweetness.
- White Chocolate Chips - You can use white chocolate chunks or roughly chop your white chocolate from a bar!
- Raspberries - You can use fresh or frozen raspberries. If you are using frozen, there is no need to thaw them.
*See recipe card for full list of ingredients and quantities.
White Chocolate and Raspberry Blondies Instructions
Here are step-by-step photos and instructions on how to make these White Chocolate and Raspberry Blondies! Please find the detailed instructions in the recipe card at the end of this post.
Tip : Browning Butter - Using a light colored pan allows you to see the color of your butter as it cooks. The butter can burn quickly, so being able to see the color progression is helpful.
Step 1 - Brown your butter in a light color, heavy bottomed skillet or saucepan. Once your butter is a done, quickly transfer to a large glass bowl. Make sure to scrape all the tiny brown bits at the bottom of the pan into the bowl.
Step 2 - Then immediately add your brown and white sugar and mix to combine. Allow to sit on the counter for 10 minutes before moving to the next step.
Step 3 - Add 2 whole eggs, 1 yolk and vanilla paste.
Step 4 - Whisk until everything is well combined.
Step 5 - Next, sift your dry ingredients into your wet ingredients and mix until there are very few flour streaks left. Do not overmix!
Step 6 - Finally, mix in your white chocolate.
Step 7 - Gently fold in your raspberries just until combined. You want to keep the raspberries as whole as possible. If you're using frozen raspberries, you don't have to be as gentle.
Step 8 - Transfer the blondie batter to your prepared baking pan and bake at 350ºF (180ºC) for 30 to 35 minutes. Do not overbake! Always err on the side of underbaking them. They are ready when a toothpick inserted in the center comes out with some moist crumbs. The top should be shiny and the edges should be golden brown.
Step 9 - Place on a wire rack and cool completely before cutting into 16 pieces. Enjoy!!
Tip: To get clean slices, make sure your blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
This recipe is really versatile and can easily be customized.
- Raspberries - If you're unable to find raspberries, try using strawberries or blueberries!
- White Chocolate - Not a fan of white chocolate? Try using dark chocolate instead!
- Brown Butter - If the thought of browning butter terrifies you, you can skip this step and use regular melted butter. Just reduce the butter to 14 tablespoons (1 ¾ sticks or 198g).
Variations
- Brighten it up! - Add lemon zest for some brightness. If adding lemon zest, you can skip browning the butter.
- Go Nuts! - Try adding macadamia nuts.
- Dress it up! - Drizzle some melted chocolate (white or dark) on top.
Equipment
- 8x8 inch (20x20 cm) pan
Storage
- Room Temperature -Store in an airtight container on the counter for 3 to 4 days!
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge. Honestly, it AMAZING cold! The raspberries set up and become super jammy and the blondies are nice and dense.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Just thaw overnight in the fridge and then eat cold or allow to come to room temperature before serving.
Expert Tips
- Brown your butter. Browning butter may seem like a lot of work, but it’s really easy and totally worth it! It adds a wonderful nutty flavor to your blondies.
- Measure your flour correctly. When measuring flour, aerate the flour first, then scoop into your measuring cup and then level off with the back of a butter knife. Packing the flour will add too much flour and can result in a drier blondie. However, I recommend using a kitchen to measure your ingredients as it's the most accurate. You can refer to King Arthur’s Weight Chart for conversions.
- Do not overmix. When combining your flour, mix until there are very few flour streaks left. Overmixing will cause the gluten in the dough to overdevelop.
- Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It’s ready when the edges are golden brown and is middle is set and not jiggly.
- Do not add too many raspberries. I know it will be tempting to add a ton of raspberries, but adding too much can make the blondies mushy. The recipe calls for ¾ cup, but I wouldn't add more than 1 cup. If you end up adding 1 cup, you may have to cook them a little longer.
- Bake in a metal pan. For best results, bake in a metal pan, not glass.
- Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
Blondies are occasionally referred to as “blonde brownies”. In place of cocoa powder, vanilla and brown sugar are the main flavor profile for blondies.
Yes you can! There is no need to thaw them. I have not tested them with frozen raspberries, but please let me know how it turned out for you!
Yes! You can use strawberries, blueberries or blackberries.
You can, however, they will be much flatter. I have not tested them in a 9x9 inch pan, but I'd keep an eye on them as the baking time will be different.
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📖 Recipe
White Chocolate and Raspberry Blondies
- Total Time: 50 to 53 Minutes
- Yield: 16 Pieces
Description
These White Chocolate and Raspberry Blondies are made with brown butter, loaded with white chocolate chips and studded with fresh tart raspberries! It's the perfect summer treat!
Ingredients
- 1 Cup (227g | 2 Sticks) Unsalted Butter, browned
- 1 Cup (200g) Brown Sugar, packed
- ½ Cup (100g) White Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Egg + 1 Yolk, room temp
- 1 ¾ Cups + 2 Tablespoons (225g) All-Purpose Flour
- ½ Teaspoon Salt
- ¾ Cup (127g) White Chocolate Chips
- ¾ Cup (90g) Raspberries, fresh or frozen
Instructions
- Make your Brown Butter - In a light colored saucepan and over medium heat, add your butter. Swirl the pan and keep the butter moving around the pan constantly. Once completely melted, the butter will foam and sizzle. After about 6 to 8 minutes your butter should be ready. It's ready when it smells nutty and and the color is an amber brown color.
- Once your butter is a done, quickly transfer to a large mixing bowl. Make sure to scrape all the tiny brown bits at the bottom of the pan into the bowl. Then immediately add brown and white sugar and whisk to combine. Allow to sit on the counter for 10 minute to cool down.
- Meanwhile, place a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal.
- Once the butter/egg mixture has cooled to a luke warm, add 2 whole eggs, 1 yolk and vanilla and whisk until well combined.
- Sift in the flour and salt and mix until there are very few flour streaks left. Do not overmix here.
- Add white chocolate and mix just until combined. Then add raspberries and gently fold in to the batter. We want to keep the raspberries as whole as possible.
- Transfer to your prepared pan and bake for 30 to 35 minutes. It's ready when the edges are golden brown and the center has puffed up slightly. Do not overbake!
- Allow to cool completely in the pan before cutting. You can slice into 9 or 16 equal pieces. Enjoy!
- Prep Time: 20 Minutes
- Cook Time: 30 to 33 Minutes
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