Indulge in the delicious fusion of flavors with these white chocolate raspberry blondies. These moist and chewy blondies are taken to the next level thanks to the olive oil and brown sugar. The fresh raspberries and creamy white chocolate chips complement each other in the best way! You’re going to love these blondies!
These blondies are so delicious any time of year, but there’s something about summer when the raspberry bushes are teeming with fresh raspberries that make me want to whip up a batch of these incredible blondies! They make the perfect treat!
The white chocolate and raspberry combo has been a favorite of mine for eons. I love adding tart raspberries and sweet white chocolate chips to my yogurt for a sweet treat. So making these blondies just sounded right.
Looking for more fruity desserts? Check out these Strawberry Crunch Cookies with Strawberry Cream Cheese Frosting, Strawberry Cheesecake Sweet Rolls, and Lemon Blueberry Cookies (Melt-in-Your-Mouth Delicious!).
You may be asking: What is a blondie? Fair question! A blondie is similar to a brownie in texture and how they are made. But blondies are sweetened with brown sugar and include vanilla extract. While brownies include cocoa powder and sometimes chocolate.
The flavor of blondies is more caramel-like and the texture is more chewy and dense. Blondies are great on their own without any mix-ins, but the addition of raspberries and white chocolate chips takes these ones to the next level — truly one of my favorite things!
Why You’ll Love This Raspberry White Chocolate Blondies Recipe
- You only need one bowl! You can easily mix all the ingredients using only one mixing bowl which results in fewer dishes and a far easier cleanup. This is a very easy recipe.
- These blondies are made with extra-virgin olive oil. They have a richer flavor thanks to the depth of the olive oil! If you don’t want to use olive oil, melted butter works too!
- Raspberries and white chocolate are SO GOOD together! These blondies pack so much fresh flavor and the tangy raspberries combined with the sweetness of the white chocolate are to die for! These blondies are such a great recipe!
Ingredients and Substitutions
- Light-Brown Sugar – I used light-brown sugar in this recipe (it’s my go-to), but you could use dark brown sugar for a richer more caramel flavor. I prefer to keep white sugar out of my blondie recipes.
- Extra-Virgin Olive Oil – If you’ve been around a while, you know I love to swap out the butter for extra-virgin olive oil. Like in this cornbread recipe. If you want to use melted butter instead, please do! Unsalted butter would be best, but salted butter would work too.
- Vanilla Extract – This always adds so much flavor to baked goods!
- All-Purpose Flour – All-purpose flour gives the best texture for these blondies.
- Baking Powder
- White Chocolate Chips – You could substitute semi-sweet chocolate chips or dark chocolate chips to create a different flavor. Alternatively, white chocolate chunks would be a good choice too. Simply chop up a good quality white chocolate bar and add it to the blondie batter.
- Raspberries – The tartness of the raspberries is everything in this recipe. It balances the sweet blondies so beautifully. These are added in last, once everything else is mixed in! Fresh juicy raspberries work best, but you could also add in frozen raspberries. Before adding the frozen ones to the batter, coat them with a bit of flour to keep from turning the blondie batter pink!
See recipe card for quantities.
Step-By-Step Instructions (With Video)
This white chocolate raspberry blondie recipe uses simple ingredients. You don’t even need an electric mixer to make them! Check out the steps below.
Step 1: Prepare a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees. Whisk the brown sugar and olive oil in a large mixing bowl for about two minutes to make sure they are fully combined.
Step 2: Add the eggs next. To get even chewier blondies, add three eggs and then one additional egg yolk. You could certainly add all four eggs, but the blondies will be a bit cakier (still delicious, in my opinion). Whisk the ingredients along with the vanilla extract.
Step 3: Add the dry ingredients: baking powder, salt, and flour (one cup at a time), mixing with a wooden spoon or spatula.
Step 4: Fold in the white chocolate chips.
Step 5: Finally, fold in the raspberries and gently mix them into the batter.
Step 6: Add the batter evenly to the 13×9 baking pan. Bake at 350 degrees Fahrenheit for about 32 minutes.
Hint: You can test for doneness by sticking a toothpick in the middle of the blondies. The toothpick should come back out with a little bit of blondie crumbs on it still. It should not come out clean, but we also do not want it to have uncooked batter either. The blondies will continue to cook after getting out of the oven. This toothpick test will ensure the blondies are moist and fudgy.
Store these blondies in an airtight container at room temperature for up to 4 days.
If you want to freeze them, make sure to wrap them with plastic wrap, then foil them. They will be good for 2-3 months. When you’re ready to eat them, take them out and let them thaw at room temperature.
Make sure you carefully measure the flour for these blondies. Too much flour (or eggs) can lead to cakey blondies. Also, make sure to let the blondies cool completely before cutting into them. This will ensure that they don’t break apart when you cut them! If you have a kitchen scale, use it to measure out the flour before adding to the mixing bowl.
White chocolate raspberry blondies are a delicious baked treat made with a blondie base, typically flavored with white chocolate chips and fresh raspberries. They combine the sweet and buttery flavor of blondies with the tangy sweetness of raspberries and the creamy richness of white chocolate.
Yes, you can use frozen raspberries in white chocolate raspberry blondies. However, keep in mind that frozen raspberries can release more moisture during baking, potentially affecting the texture of the blondies. To use frozen raspberries, do not thaw them before adding to the batter. Gently fold them in while still frozen to minimize excess moisture.
Yes. While this recipe calls for extra-virgin olive oil, you can use melted butter instead. Use a full cup of melted butter in place of the cup of olive oil.
Yes! I think blueberries would also be a fantastic mix-in! Blackberries, strawberries, and peaches would also be a good option. If you do add a different mix-in, comment below how it turned out! The key is to make sure the fruit that you are trading the raspberries for has a similar moisture content. Otherwise, the blondie’s texture could change.
White chocolate is more prone to burning than other chocolates due to its lower cocoa content. To prevent burning, you could use a high-quality white chocolate bar and chop it into small, even pieces. Gently fold the white chocolate chips into the batter to distribute them evenly. You can also cover the baking dish with aluminum foil for the first part of baking and then uncover for the last few minutes.
To achieve a chewy texture, slightly underbake the blondies. The center should be set, but a toothpick inserted into the center should come out with a few moist crumbs. As they cool, they will continue to set while maintaining a chewy consistency.
Brown sugar contributes to the caramel-like flavor of blondies. You can experiment with light or dark brown sugar, but using granulated sugar will likely result in a different flavor and texture.
Yes, you can make gluten-free blondies by using a gluten-free all-purpose flour blend in place of regular flour. This has not been tested, so be mindful that it may change the texture of these blondies. Be sure to check that all other ingredients, including white chocolate chips, are also gluten-free.
Looking for other recipes like this? Try these:
White Chocolate Raspberry Blondies
- 1 cup extra-virgin olive oil
- 2 1/2 cups light-brown sugar
- 3 eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1- pint about 2 cups raspberries
- 2 cups white chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Prepare a 13x9 baking dish by covering the bottom of the dish with parchment paper.
- Add brown sugar and olive oil to a large mixing bowl. Whisk together for 2 minutes.
- Add three eggs and the yolk of one more egg, whisking them in one at a time. Whisk in the vanilla extract.
- Add the baking powder and salt. Using a wooden spoon or spatula, mix in the flour one cup at a time until thoroughly combined. Fold in the white chocolate chips. Finally, gently mix in the raspberries.
- Pour the batter into the baking dish. Bake for 30-35 minutes. Using a toothpick, check to make sure the blondies are done. You want the toothpick to have some crumbs, but not wet batter. The toothpick should not come out clean.
- Allow the blondies to cool completely before cutting them. Enjoy!