White Chocolate Raspberry Blondies (Soft & Chewy!) – A Bakery-Style Treat

These blondies taste like a bakery special but come together with pantry staples. You get a buttery, caramel-like base packed with creamy white chocolate and juicy raspberries in every bite. The texture is soft and chewy with lightly crisp edges—exactly what you want in a blondie.

They’re easy enough for a weekday bake and pretty enough for company. Serve warm with a scoop of vanilla ice cream and prepare for compliments.

Print Recipe

White Chocolate Raspberry Blondies (Soft & Chewy!) - A Bakery-Style Treat

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 16 servings

Ingredients

• All-purpose flour (1 1/2 cups)
• Granulated sugar (1/2 cup)
• Light brown sugar, packed (3/4 cup)
• Unsalted butter, melted and slightly cooled (1/2 cup)
• Large eggs (2)
• Vanilla extract (2 teaspoons)
• Baking powder (1/2 teaspoon)
• Fine sea salt (1/2 teaspoon)
• White chocolate chips or chopped white chocolate (1 cup)
• Fresh raspberries (1 to 1 1/4 cups; can use frozen, unthawed)
• Optional: Lemon zest (1 teaspoon) for brightness
• Optional: Flaky sea salt for finishing

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting.Lightly grease.
• Mix the wet ingredients: In a large bowl, whisk melted butter with granulated and brown sugars until glossy, 30–45 seconds. Whisk in eggs and vanilla until smooth.
• Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. If using lemon zest, add it now.
• Make the batter: Add dry ingredients to wet and fold just until no dry flour remains.Batter will be thick.
• Add the mix-ins: Fold in white chocolate. Gently fold in raspberries last to minimize breaking. It’s okay if some streaks form.
• Pan and smooth: Scrape batter into the pan.Spread evenly with an offset spatula. If desired, sprinkle a pinch of flaky sea salt on top.
• Bake: Bake 24–28 minutes until edges are set and lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
• Cool and cut: Cool in the pan on a rack for at least 30–45 minutes. Lift out using parchment and cut into 16 squares.For clean slices, chill 20 minutes before cutting.
• Serve: Enjoy slightly warm or at room temperature. Great with ice cream or a dusting of powdered sugar.

What Makes This Recipe So Good

• Perfect texture: Moist, chewy centers with golden edges—no dryness here.
• Balanced sweetness: White chocolate adds creamy sweetness while raspberries bring a bright, tart pop.
• No mixer needed: Just a bowl, a whisk, and a spatula.
• Quick bake: From bowl to pan in about 10 minutes; bakes in under 30.
• Freezer-friendly: Stash squares for last-minute treats.

Shopping List

• All-purpose flour (1 1/2 cups)
• Granulated sugar (1/2 cup)
• Light brown sugar, packed (3/4 cup)
• Unsalted butter, melted and slightly cooled (1/2 cup)
• Large eggs (2)
• Vanilla extract (2 teaspoons)
• Baking powder (1/2 teaspoon)
• Fine sea salt (1/2 teaspoon)
• White chocolate chips or chopped white chocolate (1 cup)
• Fresh raspberries (1 to 1 1/4 cups; can use frozen, unthawed)
• Optional: Lemon zest (1 teaspoon) for brightness
• Optional: Flaky sea salt for finishing

Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.

   Lightly grease.

2. Mix the wet ingredients: In a large bowl, whisk melted butter with granulated and brown sugars until glossy, 30–45 seconds. Whisk in eggs and vanilla until smooth.
3. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. If using lemon zest, add it now.
4. Make the batter: Add dry ingredients to wet and fold just until no dry flour remains.

   Batter will be thick.

5. Add the mix-ins: Fold in white chocolate. Gently fold in raspberries last to minimize breaking. It’s okay if some streaks form.
6. Pan and smooth: Scrape batter into the pan.

   Spread evenly with an offset spatula. If desired, sprinkle a pinch of flaky sea salt on top.

7. Bake: Bake 24–28 minutes until edges are set and lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
8. Cool and cut: Cool in the pan on a rack for at least 30–45 minutes. Lift out using parchment and cut into 16 squares.

   For clean slices, chill 20 minutes before cutting.

9. Serve: Enjoy slightly warm or at room temperature. Great with ice cream or a dusting of powdered sugar.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps 4–5 days; bring to room temp before serving for best texture.
• Freezer: Wrap individual squares and freeze up to 2 months. Thaw at room temp or warm 10–15 seconds in the microwave.

Health Benefits

• Raspberries: High in fiber and antioxidants like vitamin C and quercetin, which support immune health.
• Portion control: Cutting smaller squares can keep sugar and calories in check without missing out.
• Mindful swaps: You can reduce sugar slightly or use part whole-wheat pastry flour to add fiber while keeping tenderness.

Pitfalls to Watch Out For

• Overbaking: Pull them when the center still looks slightly soft; they firm as they cool.
• Hot butter + eggs: If the butter is too hot, it can cook the eggs and affect texture.

  Let butter cool until just warm.

• Overmixing: Stir only until combined to avoid tough blondies.
• Watery berries: Super juicy raspberries can add excess moisture. If using frozen, do not thaw.
• Wrong pan size: A larger pan thins the batter and overbakes; stick to 8×8 for best thickness.

Recipe Variations

• Lemon-raspberry: Add 1–2 teaspoons lemon zest and a tablespoon of lemon juice; increase flour by 1 tablespoon to balance moisture.
• Almond twist: Swap 1/2 teaspoon vanilla for 1/2 teaspoon almond extract and add 1/3 cup sliced almonds.
• Coconut crunch: Fold in 1/2 cup toasted shredded coconut with the white chocolate.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; bake time may vary by a minute or two.
• Brown butter: Brown the butter for a deeper, nutty flavor; cool to room temp before mixing.

FAQ

Can I use frozen raspberries?

Yes. Use them straight from the freezer and fold in gently.

Do not thaw, or they’ll release too much juice and make the blondies gummy.

Why are my blondies cakey instead of chewy?

Cakey texture usually comes from overmixing or too much flour. Weigh your flour if possible or spoon and level it, and stop mixing as soon as the flour disappears.

How do I know when they’re done?

Look for lightly golden edges and a center that’s set but still soft. A toothpick should come out with a few moist crumbs, not wet batter.

Can I replace white chocolate with dark or milk chocolate?

You can, but the flavor balance changes.

White chocolate pairs best with raspberries’ tartness; dark chocolate will make them richer and less sweet.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan and start checking around 28–32 minutes. The edges should be set and the center slightly soft.

Final Thoughts

These white chocolate raspberry blondies are the kind of treat that looks special without extra work.

The chewy texture, creamy chips, and tangy berries hit all the right notes. Keep the ingredients on hand and you’ll have a crowd-pleaser ready anytime a craving strikes.