White Chocolate Raspberry Blondies

The perfect duo… white chocolate and raspberries. It must be something about the tartness of the raspberries combined with the sweetness of the white chocolate. Really, there isn’t a more perfect pairing! These white chocolate raspberry blondies are a delicious treat.

If you’re looking for other other yummy desserts packed with chocolate, try out my S’mores Bars recipe!

white chocolate raspberry blondies

Tips for the Perfect White Chocolate Raspberry Blondies

Keep the raspberries in the freezer until you need them. I repeat, keep them in the freezer! You don’t want them to melt at all, otherwise they will break into small pieces and bleed all over the batter. You won’t have those large raspberry chunks and your blondies will be completely pink. On second thought, that could be fun if that’s the look you’re going for… If you have fresh raspberries on hand, just make sure to put them in the freezer for several hours before baking.

Be careful with mixing. The dry ingredients need to be just barely incorporated, so don’t overdo it. Same with the white chocolate chips and raspberries–you will need to be gentle with these, so do it by hand with a rubber spatula.

Make sure to let these set before pulling them out of the pan. Just like any perfectly-baked brownies, they will definitely be gooey when pulled out of the oven. Leaving them in the pan for at least 20 minutes before taking them out will help the blondies have more structure. Even better, put them in the fridge overnight before cutting into them so that you have those crisp cut edges. These blondies are super yummy cold!

The White Chocolate Drizzle

With melting chocolate, don’t microwave for more than 30 seconds at a time or it will burn. Pull it out, try stirring it around, and if it needs another 30 seconds, put it back in. You shouldn’t need to microwave any of this chocolate for more than a minute total.

The drizzle on top is super simple and doesn’t have to be pretty. Just dip a fork into the melted chocolate and flick it over the blondies. Here is the Ghirardelli melting chocolate that I like to use–it’s high quality and absolutely heavenly!

white chocolate raspberry blondies

If you try out these white chocolate raspberry blondies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!

White Chocolate Raspberry Blondies

Recipe by Maddie Saxey
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Prep time


Cooking time






  • 1/2 cup white sugar

  • 1/2 cup brown sugar, packed

  • 1/2 cup unsalted butter, melted

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • 1/4 tsp almond extract

  • 1 tsp lemon zest

  • 1 1/4 cup all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup frozen raspberries*

  • 1 cup white chocolate chips, divided

  • 1/4 cup white melting chocolate**, to drizzle after baking (optional)


  • Preheat oven to 350 degrees. In a standing mixer, combine melted butter and both sugars on medium high speed for 2-3 minutes.
  • Melt 1/4 cup of the white chocolate chips (30 seconds at a time in the microwave), and then add to the standing mixer. Mix on medium high speed until completely combined.
  • In a separate bowl, whisk together flour, baking powder, and salt. Set aside.
  • Add egg, vanilla extract, almond extract, and lemon zest to standing mixer and mix until well combined. Add flour mixture to the standing mixer and stir on lowest speed until just barely combined (hardly any flour pockets left). Don’t overmix.
  • Add remaining 3/4 cup white chocolate chips and mix in by hand with a rubber spatula. Then mix in 1 cup of frozen raspberries***. Don’t overmix, you can more evenly distribute the raspberries when placing in the pan.
  • In an 8×8 square pan, line with parchment paper extending over the edges. Gently press the batter into the pan, evenly distributing throughout.
  • Bake for 35-40 minutes, until the edges start to turn a golden brown and the center has set. Rotate halfway through baking. Let sit in pan for an additional 20 minutes before removing so that it can continue to set.
  • Melt the melting chocolate in the microwave, 30 seconds at a time. Drizzle over the top. Enjoy!


  • *You can use fresh raspberries if you prefer, but make sure to freeze them before mixing them into the batter–otherwise they will bleed all through your blondies and they will be completely pink!
  • **you could just melt more chocolate chips if that’s what you have on hand, but melting chocolate will have more of that bright white color you want to decorate the top.
  • ***make sure to keep raspberries in the freezer until this point! You don’t want them to have melted at all before mixing them in.
  • Storage: Keep in the refrigerator. If you are looking for those clean-cut edges, refrigerate overnight before cutting into them. They actually taste even better cold!

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