White chocolate and raspberry blondies

This easy recipe for white chocolate and raspberry blondies is made with browned butter for extra nutty flavour and brown sugar for that toffee flavour. Bake this recipe longer for chewier, firmer blondies, or less for a softer, more gooey blondie.

White chocolate chip blondie bars topped with raspberries

I love the combination of sweet, vanilla flavoured baked goods and fruit. The pairing works especially well in fruit muffins like these rhubarb muffins with sour cream, honey blueberry muffins, or even low sugar blueberry bran muffins. And you can even make it work in cookies, like these blueberry oatmeal cookies with white chocolate chips.

Ingredients measured out to make blondies with fresh raspberries and white chocolate, as well as flour, brown sugar, white sugar, browned butter, salt, baking powder, baking soda,1 egg, vanilla extract.

Financiers are also a great canvas for fruit because these little cakes are sweet and nutty, the perfect pairing for bright fruit flavours. I added slices of golden kiwis to these coconut financiers, cranberries to these gluten-free chestnut financiers, and raspberries to make classic berry financiers.

You simply can’t go wrong with playing with fruits in baked goods! 

White chocolate chip blondie bars topped with fresh raspberries before baking

Tricks for achieving a more gooey blondie

While I prefer my blondies on the chewy side and I’m an edge/corner-person, I understand that not everybody is a fan of chewy blondies. If you would prefer a more dense or gooey blondie, try reducing the flour in this recipe. You can go as low as 125 grams (1 cup) of all-purpose flour for this recipe. The blondies will be more dense and fudgy as they cool.

How to incorporate delicate berries in baked goods

The cool thing about baking with fruit is that you can also use fruit as a topping for bars, like brownies and blondies. After garnishing these one bowl brownies with raspberries just before baking, I realized how well this works.

Since it’s raspberry season, I decided to take my fruity obsession one step further and make these white chocolate and raspberry blondies. When you want to add delicate berries to cake batters or cookie doughs, you have to be very careful to avoid crushing the berries, which will ooze too much juice and throw off the recipe. That shouldn’t stop you because you have options:

  1. Freeze the berries until they are solid so that you can fold them into cake batters (about an hour or more if possible). For this to work, you have to incorporate the frozen berries directly from the freezer. I did this for these honey blueberry muffins, for example. But if you decided to go this route, don’t dawdle! And make sure to bake the batter right away or else the fruit will defrost and break down and make your baked goods gummy.
  2. Scatter the berries on top before baking or layer them in stages (which is what I did to make these apple blackberry muffins, where I scooped a little batter into each muffin cup, then scattered a few berries, and then repeated to fill the cups).

An 8x8 inch pan of baked blondies with raspberries and white chocolate chips on top

Substitutions for this recipe

If you need to make some baking substitution ideas for this recipe:

  • the browned butter: I love to brown the butter before making blondies because it adds a nutty flavour to the cookie dough, but by all means, just use melted!
  • the chocolate: feel free to replace the white chocolate with semi-sweet chocolate chips or any of your favourite chocolate chips or chopped chocolate. Any chocolate will do but try to use a good type of chocolate for baking! Dark chocolate would balance out the sweetness of these bars, while white chocolate enhances it, adding some milky notes.
  • the berries: Raspberries can be replaced with frozen raspberries, and blueberries would also work great.
  • the vanilla: you can replace the vanilla extract with a splash of bourbon or scotch, which will provide an interesting oak flavour to these blondies. Vanilla bean paste also works in this recipe.

White chocolate and raspberry blondies cut into squares on a parchment-lined wood serving board

These raspberry and white chocolate blondies are the perfect summery treat when raspberries are in season!

White chocolate and raspberry blondies

These raspberry and white chocolate blondies are made just like chocolate chip cookies, but patted in a square pan to bake and serve as bars!
Course Dessert
Cuisine American
Keyword raspberry and white chocolate blondies, raspberry blondies, white chocolate blondies
Prep Time 15 minutes
Cook Time 14 minutes
Servings 9
Calories 377kcal
Author Janice


OXO whisk
Braun mixer
GIR spatula
8x8 pan


  • 190 grams ( cups) all-purpose flour
  • 5 mL (1 tsp) fine kosher salt or 2.5 mL (1/2 tsp) table salt
  • 2.5 mL (½ tsp) baking powder
  • 1.25 mL (¼ tsp) baking soda
  • 115 grams (½ cup) unsalted butter
  • 150 grams (¾ cup) light brown sugar
  • 50 grams (¼ cup) granulated sugar
  • 1 (1 ) large eggs
  • 15 mL (1 tbsp) pure vanilla extract
  • 175 grams (1 cup) white chocolate chips approximately 250 mL or 1 cup
  • 110 grams (¼ lb) fresh raspberries


  • Preheat the oven to 350 ºF. Butter an 8x8-inch metal brownie pan and line the bottom with a square of parchment. Set aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • In a small saucepan on medium–high heat, melt the butter, swirling the pan often. Continue heating the butter and swirling often until the milk solids at the bottom of the pan begin to brown. The browned butter will smell nutty when it's done. Set aside to cool slightly.
  • In a large bowl, using an electric hand mixer, whip together the browned butter, the granulated sugar, and the brown sugar until it's well mixed.
  • Add the egg and the vanilla, and mix well until the mixture is light and fluffy. Make sure to clean down the sides of the bowl as needed with a big spatula.
  • Dump in the whisked dry ingredients, and incorporate them either with the hand mixer on low, or by hand with a big wooden spoon.
  • Mix in the chocolate. The dough should be quite thick.
  • Transfer the dough to the prepared pan and pat it out from edge-to-edge so that it fills the pan completely.
  • Scatter the raspberries over the dough.
  • Bake the blondies for 30 to 40 minutes. Less for a more gooey blondie, longer for a chewy blondie. I like to bake blondies until the edges are nicely browned.
  • Let the blondies cool completely before cutting into squares (9 large squares or 16 smaller squares).
  • Store in an airtight container.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 377kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 285mg | Potassium: 154mg | Fiber: 1g | Sugar: 34g | Vitamin A: 352IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg

Flour substitutions to consider:

I understand that you might want to bake these blondies with whatever flour you have on hand.

  • If you want to replace the all-purpose flour with an alternative flour, consider the following substitutions:
    • whole wheat flour: 190 grams (1.5 cups) whole wheat flour to make whole wheat blondies
    • rye flour: 190 grams (1.5 cups) rye flour to make rye chocolate chip cookies (basically replace with the same amount)—any more rye flour makes the blondies way too chewy and don’t forget rye has a very pronounced flavour, so rye blondies will taste very different and you might want to experiment with a combination of flours.
    • spelt flour: 220 grams–250 grams (1.75 cups to 2 cups) spelt flour to make spelt blondies— at 250 grams of spelt flour. Use just slightly less if you prefer your blondies less chewy.
    • oat flour: 220 grams–250 grams (1.75 cups to 2 cups) oat flour depending on how chewy a blondie you want (note you can also replace the chopped chocolate with raisins to make them gluten-free oat flour raisin blondies )
    • buckwheat flour: 310 grams (2.5 cups) buckwheat flour to make gluten-free buckwheat chocolate chip blondies—less works, but it all depends on if you want chewy blondies (more flour) or less chewy blondies (less flour)! Note that buckwheat flour imparts quite a grassy flavour, so you might want to experiment with a combination of flours.
  • If you want to add nuts:
    • when you add in the chocolate, also mix in 110 grams (1 cup) chopped nuts like pecans, walnuts, or even peanuts or pistachios.
  • If you want to add seeds: when you add in the chocolate, also mix in 110 grams (1 cup) sunflower seeds or pumpkin seeds.
  • If you want to add sprinkles: if you want a funfetti blondie or a “birthday cake” style blondie, mix sprinkles in with the dough. I like adding rainbow jimmies to dough.
  • If you want to add peanut butter: when you cream the butter with the sugars, you can add 125 grams (1/2 cup) of all-natural peanut butter because the recipe below is VERY similar to this recipe for classic peanut butter cookies.
  • If you want to change the chocolate: I love to make blondies with chopped dark chocolate that is preferably 70 % cocoa and not too sweet, but you can also use milk chocolate, white chocolate, or a combination of the three. Make sure you stick to the same total quantity of chocolate though. Try adding toffee bits, butterscotch chips, or even peanut butter chips for a completely different flavour.
  • If you want to replace the chocolate with chopped dried fruit: you can replace the chocolate with raisins, dried cranberries, dried blueberries, dried sour cherries, chopped crystallized ginger, chopped dates, etc. Substitute cup-for-cup, or do a mixture of chocolate and dried fruit. Up to you!
  • If you want to add in something crazy: take inspiration from Christina Tosi’s Milk Bar compost cookie recipe and her compost pound cake and throw in some salty potato chips, chopped pretzels, coffee grinds!
  • If you want to garnish: you can’t go wrong with a sprinkle of flaky sea salt which will help balance out the sweetness of the dough—check out these toffee blondies that are finished with flaky sea salt.

Squares of raspberry white chocolate blondie bars served with a knife on a speckled ceramic plate

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15 Responses to White chocolate and raspberry blondies

  1. Emily @ Life on Food July 14, 2011 at 11:36 pm #

    Sounds like a college dorm room. What fun! Looks like a delicious dessert, I would love to be your roommate.

  2. Torviewtoronto July 15, 2011 at 2:53 am #

    looks wonderful lovely dessert

  3. Medeja July 15, 2011 at 10:36 am #

    Chcocolate and raspberries, just like bananas and strawberries is great and delicious combination.

  4. RavieNomNoms July 15, 2011 at 6:19 pm #

    I love it! Chocolate and raspberries go together SO well! I feel like I need to make these immediately…so delicious!

  5. briarrose July 15, 2011 at 8:08 pm #

    This is my kind of recipe right here….beautiful blondies. Plus there is rum…who can resist? 😉

  6. July 16, 2011 at 3:51 pm #

    Love the combo! And I doublely love Gilmore Girls! 🙂

  7. Jamie July 16, 2011 at 4:47 pm #

    First of all, I am so jealous of you having a roomie! I miss living with girls! Second, yummm! Love blondies and chocolate chips and raspberries are divine additions! And I have discovered that often frozen berries work just as well as fresh!

  8. Erin July 17, 2011 at 1:51 am #

    What great bars! Can’t wait until my raspberries come in, so I can try out some recipes! I have a bag of white chocolate chips that I think would work well with these! I want a roommate to watch Gilmore Girls with – how fun! Ok, I will take my husband, but a girl roommate sounds fun!

  9. Valerie July 17, 2011 at 3:47 pm #

    I love those rasberries chocolate chip blondies squares! They look so yummy

  10. Heidi @ Food Doodles July 19, 2011 at 6:07 pm #

    Those blondies look great. I love using fruit in them! Sounds like you have an awesome roommate. And I loved the Gilmore Girls mention. Ahh good memories 😀

  11. Joy July 23, 2011 at 10:34 pm #

    The blondies look good

  12. Heather August 5, 2011 at 4:17 pm #

    These look incredible! I never would’ve thought to put raspberries in blondies.

  13. Rebeka June 29, 2016 at 3:06 pm #


    I love this recipe and have made it several times. Do you know if I could refrigerate the batter overnight?


    • Janice July 5, 2016 at 5:42 pm #

      Hi Rebeka! I’m so glad you like the recipe! I don’t think chilling the dough would be a problem. If anything, it’ll help develop the flavours, just like for chocolate chip cookies. You will probably have to increase the baking time because the blondie dough will be fridge cold. You might want to bump up the temperature a tad (by 25 degrees F). Hope that helps!


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