White Chocolate Raspberry Blondies

There’s something undeniably special about the combination of white chocolate and raspberries. The creamy sweetness of white chocolate pairs beautifully with the tart, fruity brightness of raspberries—and when you bring them together in a soft, buttery blondie, the result is nothing short of magical. These White Chocolate Raspberry Blondies are everything you want in a dessert bar: chewy on the inside, lightly golden on the edges, and bursting with flavor in every bite.

What makes these blondies so irresistible is their texture and balance. The rich, dense crumb is studded with melty pockets of white chocolate, adding creamy depth to each mouthful. Raspberries mixed through the batter create pockets of tangy contrast that cut through the sweetness and keep things interesting. It’s a dessert that feels both indulgent and sophisticated—perfect for bake sales, brunch spreads, afternoon tea, or simply a cozy night in.

Whether you serve them warm with a scoop of vanilla ice cream or enjoy them chilled straight from the fridge, these blondies are sure to become a favorite. They’re easy to make, beautiful to serve, and absolutely delicious to eat.

The absolute best part about making these white chocolate raspberry blondies is the simple ingredients!

Ingredients

• Butter

• Eggs

• Vanilla

• Flour

• Baking Powder

• Salt

• Freeze-Dried Raspberries (I get mine from Trader Joe’s)

• White Chocolate chips

Why freeze-dried raspberries?

One of the best upgrades you can make to your White Chocolate Raspberry Blondies is swapping out fresh raspberries for freeze-dried ones. While fresh raspberries are delicious, they can release a lot of moisture during baking, which may lead to soggy patches or an uneven texture in your blondies. Freeze-dried raspberries, on the other hand, pack all the bold, tart raspberry flavor without the added moisture. They retain their vibrant color and crisp texture, creating pretty speckles of raspberry throughout the blondie while maintaining that coveted chewy, buttery crumb. Plus, freeze-dried fruit is shelf-stable, easy to store, and available year-round—so you can enjoy this recipe anytime, no matter the season.

If you needed to make a swap from freeze-dried raspberries, I would use frozen!

I’m writing this recipe a week before I start my internship for school, and I am so excited to be near the end, with graduation two and a half months away. I’m currently enjoying a two-week break from classes until the next semester starts, and I am so grateful for these little breaks. Especially because it gives me more time to bake — I’ve always loved baking/cooking new recipes, feeling so satisfied when it turns out good. Trying out new recipes and sharing that satisfaction with you brings me so much joy, because who doesn’t like a good sweet treat?

Not to bore you too much.

How to store these White Chocolate Raspberry Blondies:

One of the best things about these blondies—aside from how amazing they taste—is how well they store. Once they’ve cooled completely, you can keep them in an airtight container at room temperature for up to 3 days. They’ll stay soft, chewy, and full of flavor. If you’d like to keep them fresher for longer, store them in the fridge for up to a week. The texture will become slightly firmer when chilled, but the flavor remains delicious, and some people even prefer them cold!

For longer storage, these blondies also freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy one, just let it thaw at room temperature for about 30 minutes, or warm it briefly in the microwave for that fresh-baked taste.

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Finally, the reason you’ve been scrolling for so long: ✨the recipe✨

If you make and love these blondies, let me know your thoughts in the comments below! Or if you didn’t like them 😢

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White Chocolate Raspberry Blondies

Yield: 16

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

These white chocolate raspberry blondies are rich, buttery bars studded with creamy white chocolate chips and tart raspberries for the perfect sweet-tangy balance. Soft, chewy, and bursting with flavor, they make an irresistible treat for any occasion.

Ingredients

• ½ cup unsalted butter (melted)
• 1 cup brown sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup of all-purpose flour
• ¼ tsp of baking powder
• ½ tsp salt
• 1 cup freeze-dried raspberries
• 1 cup white chocolate chips

White chocolate Drizzle

• 1/2 cup white chocolate chips
• 1/2 tsp coconut oil

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
2. Melt the ½ cup of butter and allow it to cool slightly.
3. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
4. Add the eggs and vanilla extract and mix until just combined.
5. Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until no clumps of flour remain, then add the freeze-dried raspberries and white chocolate chips and combine without overmixing.
6. Transfer batter to the baking pan. Bake for 30-35 minutes or until the edges are golden brown. Allow to cool.
7. Once cooled, make the white chocolate drizzle. Melt the 1/2 cup of white chocolate chips with 1/2 tsp of coconut oil (can use vegetable shortening) and microwave in 20-second intervals, mixing each time until smooth. Use a spoon, spatula, or zip-loc bag to drizzle the white chocolate over the blondies. Enjoy!

Equipment

1. 9x9 baking pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Bowl