Raspberry White Chocolate Blondies with Raspberry Swirl

Make these decadent Raspberry and White Chocolate Blondies with real raspberries and generous chunks of white chocolate in under 30 minutes. They’re quick, simple, and irresistible.

Yes — I’m a Registered Dietitian who also loves sweets. I believe every food can fit into a balanced diet, especially the delicious ones. 🤩

I enjoy adapting favorite desserts to use less added sugar and saturated fat and to include more fiber when possible. These blondies are a great example: bright raspberries and creamy white chocolate make a perfect pairing.

Once you try these raspberry and white chocolate blondies, you’ll be hooked on the sweet-tart contrast and the soft, slightly gooey texture.

Why You’ll Love This Recipe

• Easy to make — No kitchen scale required and just one bowl, so cleanup is minimal. You can add ingredients in order and mix in the same large bowl.
• Simple ingredients — Basic pantry staples: flour, cane and brown sugar, vanilla, eggs, butter, white chocolate, raspberries, baking soda, and salt.
• Delicious dessert — Tart raspberries and creamy white chocolate combine for a crowd-pleasing treat made without milk or dark chocolate.
• Lower added sugar — Adapted to use less added sugar and butter than many classic blondie recipes.

What is a Blondie?

A blondie is like a brownie without cocoa or chocolate powder. It should be fudgy and slightly gooey in the center rather than cakey.

Dietitian Tips

Tip 1 Rotate the desserts you make — offering different flavors helps expand kids’ and family members’ taste preferences.

Tip 2 Adding fruit to a blondie is an easy way to introduce new textures and natural color without artificial dyes.

Ingredient Notes

• Raspberries — I prefer frozen raspberries because they mix in more easily without falling apart. If using fresh, wash and gently pat dry first.
• White chocolate — Choose good-quality white chocolate chips or chopped white chocolate for the best flavor and texture.
• Flour — This recipe uses a mix of white whole wheat and unbleached all-purpose flour. You can substitute more white whole wheat if needed, but it will change the texture slightly.
• Butter — Use very soft (not melted) unsalted butter for easier mixing and better texture.
• Sugar — A blend of granulated cane sugar and brown sugar gives balanced sweetness and chewiness. Light or dark brown sugar may be used; dark will darken the blondies slightly.

How to Make These White Chocolate Raspberry Blondies

Below is a brief overview. For full ingredients and step-by-step instructions see the recipe card further down.

1. Cream softened butter with both sugars and vanilla in a large bowl. Add eggs and mix until just combined. Add the dry ingredients and stir just until incorporated — avoid overmixing.
2. Fold in white chocolate chips or chunks by hand.
3. Gently fold in the frozen raspberries so they stay intact as much as possible.
4. Spread the dough evenly on a prepared rimmed pan lined with parchment. Flatten the dough with the palm of your hand; it’s fine if it doesn’t reach the pan edges. Bake at 375°F for 16–18 minutes — less time for gooey blondies, longer for a firmer set.

Helpful Tips

• Cool completely before slicing so the squares hold their shape.
• Frozen raspberries will soften slightly as you press the dough; this is normal.
• Fold in chips and fruit by hand rather than using the stand mixer to avoid crushing berries and overworking the batter.
• If you only have fresh raspberries, freeze them for a few hours first after washing and drying.
• Using up to 2 cups of frozen raspberries increases gooeyness if you prefer a very soft center.
• These blondies freeze well. Layer with parchment between slabs in an airtight, freezer-safe container or bag. Thaw at room temperature when ready to serve.

Questions You May Have

Related Recipes

• Vegan Blondies
• Banana Cocoa Cookies
• Chocolate Chip Pan Cookies

More Easy Dessert Recipes

Raspberry and White Chocolate Blondies

Kristi