These White Chocolate Raspberry Blondies are the ultimate blondie recipe. They're the perfect cross between baked cookies and brownies and when baked with the sweetness of white chocolate and tart raspberries, you won't be able to resist!
You know that I'm a fan of brownies, so it's likely no surprise that I'm a fan of blondies, too. They're lighter in flavor and texture, yet still one of my favorite recipes to bake when I need a sweet treat.
Why You'll Love This Recipe
- It's got a short baking time! Many brownie recipes have a bake time up to 60 minutes. These blondies are baked in just 20-25 minutes - great for when you're short on time.
- They're gluten free. If you've been interested in trying gluten free desserts, these blondies are a great recipe to start with. They're quick to make, practically fool proof, and made with one of the most reliable gluten free baking flours.
- They're made in 1 large bowl. Making a delicious dessert from scratch doesn't have to mean making a mess in the kitchen. This recipe comes together in 1 bowl in just 10 minutes with a few simple ingredients.
Tools You'll Need
- 13x9-inch baking sheet
- Parchment paper
- 1 set of dry measuring spoons
- 1 set of liquid measuring cups
- 1 set of dry measuring cups
- Mixing bowl
- Rubber spatula
Cassava flour, baking powder, and Kosher salt add texture, rise the blondies to make them lighter, and balances the sweetness.
Melted unsalted butter, light brown sugar, and granulated sugar adds flavor, sweetness, and creates a tender crumb.
Whole eggs add moisture, structure, and protein content. Vanilla extract adds sweetness and warmth.
Fresh raspberries add tart, freshness and white chocolate balances the tartness with it's creamy sweetness.
- Unsalted butter - I always recommend baking with unsalted butter, but if you only have salted butter on hand, reduce or omit the amount of salt in the recipe.
- White chocolate chips - White chocolate and raspberry is an incredible combination, but feel free to swap the chocolate chips with dark chocolate chips, milk chocolate chips or your favorite baking chips. You can also use white chocolate chunks if you have them!
- Raspberries - Replace the tart raspberries with similar fresh fruit like blueberries or blackberries. Avoid frozen fruits - they will add too much moisture to the dessert bars and make them soggy.
- Vanilla extract - Almond extract would be another great choice and would compliment the flavors in the raspberries and sweet white chocolate.
- Light brown sugar - Dark brown sugar will work as a substitute, but these blondies will likely have a more fudgy texture due to the added moisture.
How to Make White Chocolate Raspberry Blondies
- Whisk together the butter and sugar. In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth.
- Add eggs and vanilla. Whisk again until well combined.
- Add the dry ingredients. Once the wet ingredients are well combined, add in the cassava flour, Kosher salt, and baking powder.
- Add fresh raspberries and white chocolate chips.
- Fold in the raspberries and white chocolate chips. Very gently fold in the fresh berries and chocolate chips, taking care not to mash the raspberries.
- Bake. Transfer the blondie batter to your prepared baking pan and bake for 20-25 minutes, or until golden brown around the edges and slightly bounces back when pressed in the center.
- Cool, then cut. Allow the baked white chocolate blondies recipe to cool completely, about 2 hours, then cut the blondies into 12 pieces, or as desired. Enjoy!
Prep Ahead Options
If you're looking to save time in the future, use one of these prep ahead options to make whipping up these delicious blondies even easier.
- Measure your ingredients in advance. Sometimes prepping the ingredients can take the longest, especially if you don't have a lot of counter space to work with. These ingredients can be measured in advance - just be sure to store the eggs covered in the refrigerator.
- Bake and freeze: Bake and cool these blondies, then freeze them for up to 1 month. To freeze, allow the blondies to cool, cut them into individual bars, then transfer them to a freezer bag or airtight container. Thaw at room temperature when ready to serve.
These dessert bars make a great, easy dessert to bring to potlucks, holiday parties, a neighbor, or school functions.
They're delicious enough to enjoy on their own, but also pair well with a tall glass of milk, a scoop of ice cream, or a dollop of whipped cream with additional fresh raspberries.
The biggest difference between brownies and blondies is the color. Traditional brownies contain cocoa powder and are therefore a dark chocolate color. Blonde brownies are made without cocoa powder and are instead a lighter color, and slightly more similar in texture to cookies.
If you're looking for brownie recipes, try these Banana Pudding Brownies, these Gluten Free Chocolate Chunk Brownies or these Gluten Free Red Velvet Brownies.
Traditional blondies are typically not gluten free, but these blondies are naturally gluten free and made with cassava flour.
This depends on your preference. If you prefer your blondies to be a bit more gooey and fudgy in texture, bake for closer to 20 minutes. If you like your blondies more cake like in texture, bake for 25 minutes.
These blondies will keep for up to 1 week when stored in an airtight container or in the freezer for up to 1 month.
The key to cutting blondies (or baked goods of any kind!) neatly is to allow it to cool completely before slicing. If they are still warm, they haven't firmed up completely and are still soft in the center. This will make it difficult to cut in neat bars.
Tips and Tricks for Success
- Use room temperature ingredients. This is a great rule to apply to most baked goods, but allowing the ingredients to come to room temperature before starting helps the ingredients meld together and will yield the best results.
- Use the correct sized baking pan. I used a 9x13 baking sheet with a tall rim on the edges. If you don't have a baking sheet with a rim, use a 9x13 baking pan.
- Avoid using a glass pan. Glass heats up much slower than metal because it is a poor conductor of heat. This means that the blondies will take longer to bake and eventually end up over baking on the outside and underbaking in the center. Use metal!
More Recipes You'll Enjoy
White Chocolate Raspberry Blondies (Gluten Free)
- 2 cups cassava flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter , melted and cooled
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 each large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup raspberries
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking sheet and line with parchment paper.
- In a large glass mixing bowl, whisk together butter, light brown sugar, and granulated sugar until combined. Add eggs and vanilla extract, whisking until combined. Add the cassava flour, Kosher salt, and baking powder. Once combined, fold in the white chocolate chips and VERY gently fold in the raspberries.
- Spread the batter evenly in the baking sheet, and place in the oven. Bake for 20-25 minutes, or until lightly browned and very slightly bounces back when pressed in the center. Remove from the oven, and let cool completely, about 2 hours. Once cooled, cut into 12 pieces. Store at room temperature, in an airtight container, for up to 1 week.
- The blondies may also be stored frozen in a zip top bag for up to 1 month.