Raspberry and White Chocolate Blondies

These raspberry and white chocolate blondies are made with tangy raspberries, creamy white chocolate, and a touch of lemon zest. Brown sugar, vanilla and butter give them a delicious caramel and butterscotch flavor. They’re thick and chewy and super easy to make – no mixer needed!

What’s the difference between brownies and blondies?

Blondies and brownies are different desserts, each with their own unique characteristics. Blondies get their flavor from brown sugar, melted butter and vanilla extract, which gives them a delicious caramel or butterscotch taste. Brownies get their chocolatey flavor and dark color from cocoa powder or melted chocolate. Brownies can be either fudgy or cakey in texture, while blondies have a chewy and thick texture, kind of like a perfect chocolate chip cookie. Blondies are super customizable and the possibilities for add-ins are almost endless!

Ingredients & Substitutions

• Unsalted butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
• Light brown sugar: Gives the blondies that butterscotch flavor. If you don’t have light brown sugar, you can substitute it with the same amount of dark brown sugar. The blondies will be a bit darker in color and have a softer texture if you use brown sugar.
• All-purpose flour: Be sure to measure the flour correctly. If you add too much flour, the blondies may be dry, dense or crumbly.
• Raspberries: You can use either fresh or frozen raspberries. If using frozen, don’t thaw them beforehand, just toss them right into the batter. Easy!
• White chocolate chips: I highly suggest using a high-quality chocolate. I generally use Ghirardelli for these blondies, but other brands will work too. You can even chop up a white chocolate bar for more chunkier white chocolate pieces.
• Lemon zest: Only use the outer yellow part of the lemon peel and not the white part, called the pith, underneath because it has a bitter taste.

See recipe card below for full ingredient measurements.

Variations

• Use different fruit: Try using diced strawberries, blueberries, blackberries or even lingonberries. Keep in mind that the choice of fruit may affect the flavor and texture of the blondies.
• Add nuts: Chopped walnuts or pecans can provide a delightful crunch. Toast them for even more flavor!
• Try different chips: Dark chocolate, milk chocolate, or even butterscotch!
• Add some spice: Cinnamon, ginger, or cardamom would be a delicious addition to these blondies.
• Brown the butter: Browned butter adds a deep, nutty flavor to the blondies. (See my recipe for Brown Butter Cinnamon Rye Banana Bread for how to brown butter)

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• Preheat your oven to 350°F and line a 13 x 9-inch baking pan with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Whisk the melted butter and brown sugar together in a medium bowl until combined.
• Add the eggs, vanilla, and lemon zest and mix well.

• Using a rubber spatula, fold in the dry ingredients until just combined. Don’t overmix the batter or your blondies may be dry, and we definitely don’t want that!

• Gently fold in the white chocolate chips and then the raspberries until just combined. Save a handful of raspberries to lay on top before baking.

• Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
• Once you’ve got the batter in the pan, sprinkle the reserved raspberries on top. That way, when the blondies come out of the oven, those raspberries will give the blondies a nice pop of color!
• Bake until the top is shiny and cracked and feels firm to the touch, about 30-35 minutes.
• Cool in the pan for about 10 minutes, then remove them from the pan and cool completely on a wire cooling rack.
• Cut into squares and enjoy!

Expert Tips

• Don’t overmix: Overmixing the batter can make the blondies dense and dry. To avoid this, mix the batter just until the ingredients are combined and bake according to the recipe’s instructions. Be careful not to overbake, as the blondies should still be slightly soft in the center when removed from the oven.
• Don’t overbake: Blondies are supposed to be a bit gooey and soft. They get dry and crumbly if they’re overbaked.
• Using frozen raspberries: Don’t thaw out the raspberries before adding them to the batter.
• Measure flour correctly: The best way to measure flour is to weigh it. If you don’t have a scale, lightly spoon the flour into a measuring cup, then slide a knife across the top of the measuring cup to level it off and remove any excess flour.

How to Serve

• Serve them warm from the oven with a scoop of vanilla ice cream or dollop of whipped cream.
• Drizzle some lemon glaze over the top.
• Just serve at room temperature. They’re delicious just the way they are!

Storage

• Room temperature: These raspberry and white chocolate blondies are delicious at room temperature, however when they’re left at room temperature, they tend to get a bit soggy from the moisture from the raspberries. So make sure to wrap them tightly in plastic wrap, foil or in an air-tight container and they’ll last about 2-3 days.
• Refrigerator: If you want to keep them fresh for longer, the refrigerator is your best bet. Wrap the blondies in plastic wrap or in an air-tight container and store in the refrigerator for up to 5-7 days.
• Freezer: If you have any left, you can store them in the freezer. Wrap them up tightly in plastic wrap and place them in a freezer-safe zip-top bag or container and freeze for up to 3 months. Thaw frozen blondies at room temperature or briefly heat them in the microwave before serving.

FAQs

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