These raspberry blondies are soft, buttery, and packed with sweet white chocolate and tart raspberries. Made with just 9 simple ingredients, they look so impressive but are simple to throw together in a snap! The combo of white chocolate, frozen raspberries, and crunchy almonds makes this blondie recipe feel special without being fussy. They’re perfect for sharing, gifting, or just cutting into squares for an easy treat at home.
White Chocolate Raspberry Blondies
The magic of these white chocolate raspberry blondies is all in the details. Using frozen raspberries helps them hold their shape while baking, so the bars stay soft instead of turning soggy. The handful of sliced almonds adds just enough crunch without weighing down the batter, creating the perfect balance of soft and chewy. Slightly underbaking the blondies keeps the centers tender, while the edges set beautifully, giving you those bakery-style bites every time.
These raspberry almond bars are incredibly versatile, too! Slice them into squares for a quick snack, serve them on a dessert platter, or drizzle with extra melted white chocolate for a simple yet impressive treat. With just a few simple tips, these raspberry white chocolate blondies are easy to make, and they consistently turn out soft, flavorful, and crowd-pleasing.
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How to Keep Your Blondies Soft and Chewy
The biggest key to great raspberry blondies is knowing when to pull them from the oven. Blondies should look slightly underbaked in the center, with set edges and a soft middle. If you use an instant-read thermometer, aim for an internal temperature of 190-195°F in the center. They’ll finish setting as they cool, which keeps the texture soft and chewy instead of dry.
Raspberry Blondies Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
- Stand Mixer
Ingredients
- 10 tablespoons unsalted butter room temperature (1¼ sticks)
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup white chocolate chips plus more for topping
- 2 tablespoons sliced almonds *
- 1 cup frozen raspberries **
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment and spray with nonstick spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.10 tablespoons unsalted butter, ¾ cup granulated sugar
- Add in the eggs and vanilla. Mix until combined.1 teaspoon pure vanilla extract, 3 large eggs
- Sift in the flour and baking powder and mix.2½ cups all-purpose flour, 1 teaspoon baking powder
- Melt the chocolate in the microwave in 20-second intervals until completely melted. Make sure you don’t burn it. Once it’s ready, add it to the mixture.1 cup white chocolate chips
- Fold in the sliced almonds.2 tablespoons sliced almonds
- Pour the batter into the lined pan and spread with a spatula until even.
- Add in the raspberries one-by-one, distributed all over the pan.1 cup frozen raspberries
- Bake for 20 minutes, or until a toothpick comes out clean. Since they are very light, make sure to not overbake. They should look undercooked.
- Remove from the oven and let it cool. Once cool, take out the blondies and cut into even squares.
- Melt more chocolate and drizzle on top, if desired.
Notes
- Room-temperature butter and eggs blend more smoothly, giving the blondies a softer, more even texture.
- Measure the flour using the spoon-and-level method to avoid dry, cakey blondies.
- Once you add the flour, mix just until no dry streaks remain. Overmixing can make blondies tough instead of soft and chewy.
- To balance out the sweetness of these blondies, you can add ¼ teaspoon of kosher salt with the dry ingredients, or sprinkle some flaky salt on top after baking.
- Let the melted white chocolate cool slightly before adding it so it doesn’t seize or affect the batter’s texture.
- Take a moment to spread the batter evenly into the corners of the pan so the blondies bake at the same rate.
- Lightly press the raspberries into the batter so they bake into the blondies instead of sitting on top.
- Blondies are done when the edges are set, but the center still looks slightly soft. The internal temperature should be about 190-195°F in the center. They’ll continue to set as they cool.
- Cutting too soon will cause the blondies to crumble. For the cleanest slices, let them cool completely or chill for 30 minutes before cutting.
- If drizzling chocolate on top, make sure the blondies are completely cool so the chocolate sets instead of melting into the surface.
Variations to Try
There are so many fun ways to change up these white chocolate and raspberry blondies. Here are a few of my favorites:
- Substitute some or all of the granulated sugar for brown sugar for a more traditional blondie flavor.
- Swap some or all of the vanilla extract for almond extract to bump up the almond flavor.
- Substitute dark, milk, or semisweet chocolate chips for the white chocolate chips for an indulgent treat.
- Swap the frozen raspberries for a different frozen fruit, like strawberries, blackberries, or blueberries.
How to Make Raspberry Blondies Step-by-Step
Prep: Gather up all of the ingredients needed to make these raspberry and white chocolate blondies. Bring the butter and eggs to room temperature for 30-60 minutes before beginning. This helps create a softer, fluffier texture. Preheat your oven to 350°F, line a 9×9-inch baking pan with parchment paper, and spray it with nonstick spray. Set aside.
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons of room-temperature unsalted butter and ¾ cup of granulated sugar until light and fluffy, about 3-5 minutes.
Add the Eggs and Vanilla: Add in 3 large, room-temperature eggs and 1 teaspoon of vanilla extract. Mix just until combined. The batter should look light and creamy.
Sift in the Flour: Sift in 2½ cups of all-purpose flour and 1 teaspoon of baking powder, and mix just until no dry streaks remain. Take care to measure the flour using the spoon-and-level method so your blondies don’t end up dry and cakey. If you like a cakier texture, you can add an additional 1-2 tablespoons of flour, but don’t add any more, or they will dry out!
Add White Chocolate: Melt 1 cup of white chocolate chips in the microwave in 20-second intervals, stirring between, until completely melted. Make sure you don’t burn it. Once it’s ready, let it cool slightly, then add it to the dough, stirring gently to combine.
Fold in the Almonds: Gently fold in 2 tablespoons of sliced almonds. Don’t try to add too many mix ins, or they will overload the batter, ruining the texture.
Spread the Batter: Pour the batter into your prepared baking pan, and spread it out with an offset spatula until even. This ensures the whole pan will bake through evenly, and you won’t end up with over- or under-done sections.
Bake the Blondies: Add 1 cup of frozen raspberries one by one, distributing them all over the pan. Gently press them into the surface so they stay put. Bake your raspberry blondies in the preheated oven for 20 minutes, or until a toothpick comes out clean. Since they are very light, make sure not to overbake them. You’ll know they’re done when the edges are set, but the center still looks a bit soft. The internal temperature should be 190-195°F.
Chill, Cut, and Serve: Remove the blondies from the oven and let them cool to room temperature. If you slice them too soon, they will crumble! Once cool, take the blondies out of the pan and cut them into even squares. Melt more white chocolate and drizzle on top, if desired.
How to Store and Freeze
Store leftover raspberry almond bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If your house is on the warmer side, I recommend refrigerating them to prevent the raspberries from getting moldy.
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