Fudgy White Chocolate Raspberry Blondies Recipe

Brownies are my favorite, but these White Chocolate Raspberry Blondies might just steal the spotlight. They are fudgy, moist, and perfectly sweet, with creamy white chocolate melted into the batter, a bright whisper of lemon zest, and bursts of fresh raspberries. The bars bake up with a shiny, crackly top similar to the best brownies and slice cleanly when chilled. This easy recipe produces tender, rich blondies that balance sweet and tart in every bite.

WHY YOU WILL LOVE THIS RECIPE

• Quick and simple – The batter comes together fast and bakes in about 25 minutes.
• Fudgy texture – The technique of beating the eggs with sugar and folding in melted white chocolate gives a dense, moist interior.
• Buttery, creamy flavor – Real butter and pure white chocolate produce a rich, indulgent taste balanced by tart raspberries.
• Bright lemon note – A little lemon zest lifts the flavors and pairs beautifully with white chocolate and raspberry.
• Chunky white chocolate – Coarsely chopped or chip-sized white chocolate adds melty pockets throughout the bars.
• Visual appeal – The raspberries stay jewel-like in the batter, creating pretty, ruby-colored pockets that contrast with the pale blondie crumb.

INGREDIENTS

• 85 g (3 oz) white chocolate, coarsely chopped
• 100 g (7 tablespoons) unsalted butter
• 2 large eggs, at room temperature
• 100 g (½ cup) granulated sugar
• 55 g (¼ cup) packed light brown sugar
• 1 teaspoon lemon zest
• ½ teaspoon pure vanilla extract
• ½ teaspoon salt
• 150 g (1 cup plus 1 tablespoon) all-purpose flour
• 130 g (1 cup) fresh raspberries (fresh is preferred; see note)
• 85 g (½ cup) white chocolate chips or chunks

STEP BY STEP INSTRUCTIONS FOR WHITE CHOCOLATE RASPBERRY BLONDIES

• Preheat and prepare. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a couple of inches of overhang on two sides for easy removal.
• Melt white chocolate and butter. In a heatproof bowl set over a saucepan of barely simmering water, stir white chocolate and butter until melted and smooth. You can also microwave at medium power in short bursts, stirring frequently.
• Whisk eggs and sugars. In a separate large bowl, whisk the eggs with granulated and brown sugar until the mixture is pale and slightly thickened. Stir in the lemon zest, vanilla, and salt.
• Combine mixtures. Pour the warm melted white chocolate and butter into the egg mixture and stir gently until combined and even in color.
• Add flour. Sprinkle the flour over the batter and fold it in gently until mostly incorporated.
• Coat the raspberries. Toss the raspberries with about 1 tablespoon of the flour to coat. This helps prevent them from bleeding and keeps the batter from getting too wet.
• Fold in chips and raspberries. Fold in the white chocolate chips and the floured raspberries carefully to avoid breaking the berries too much.
• Bake and cool. Spread the batter evenly in the prepared pan. Bake 24–28 minutes, until the edges are set and the top has a shiny, crackly finish; a toothpick inserted between the edge and center should come out with a few moist crumbs. Cool completely in the pan on a wire rack, then chill for at least 2 hours before slicing for clean squares.

EXPERT BAKING TIPS

• Coating raspberries with a little flour prevents them from releasing too much juice into the batter and helps them stay whole.
• Avoid overbaking. Pull the blondies when the center still has a few moist crumbs to keep them dense and fudgy rather than dry.
• Chill the pan before slicing. After cooling to room temperature, refrigerate at least 2 hours to make neat, clean slices.

RECIPE FAQ