Go Back
–+ servings

White Chocolate Raspberry Blondies

Ania
Raspberry White Chocolate Blondies have creamy chunks of white chocolate that balance perfectly with the tangy fresh raspberries to create the ultimate buttery blondie. These are soft and fudgy cookie bars with the best texture.
5 from 3 votes

Ingredients
 
 

  • 1/2 cup butter melted
  • 1/2 cup white sugar
  • 1 egg room temperature
  • 1 tbsp vanilla
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cups fresh raspberries or frozen
  • 1/2 cup white chocolate bar chopped or white chocolate chips
  • Extra white chocolate for drizzling optional

Instructions
 

  • Preheat oven to 350°F and line 2 sides of an 8×8 pan with parchment paper. Spray the other two sides with oil. Set aside.
  • In a large bowl, whisk together the sugar and warm melted butter until the sugar is combine and it's smooth. Whisk in the egg and vanilla extract.
    1/2 cup butter, 1/2 cup white sugar, 1 egg, 1 tbsp vanilla
  • Add in the flour, baking powder and salt. Fold until just combined and no dry streaks appear.
    1 1/3 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
  • Toss in the raspberries and white chocolate chunks. Fold in a few times.
    1/2 cup white chocolate bar chopped, 2/3 cups fresh raspberries
  • Transfer the batter into the prepared pan and spread evenly. Bake the blondies for 25-32 minutes or until the edges are golden brown and the centre looks fudgy.
  • Cool the blondies completely. Drizzle with extra melted white chocolate (optional). Enjoy!