These raspberry blondies with white chocolate are a bright twist on classic blondies. A ribbon of raspberry jam adds color and a tangy counterpoint to the rich sweetness of white chocolate, creating a balanced and irresistible bar.
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Why you’ll love these raspberry and white chocolate blondies
- White chocolate and raspberry are a classic pairing: the jam’s bright tartness balances the blondies’ buttery sweetness. Using raspberry jam means you can make these any time of year—no need to wait for fresh berries.
- This is an easy, no-mixer dessert that’s perfect for potlucks and parties. Slice the bars ahead of time so guests can help themselves.
- The raspberry swirl creates a beautiful marbled top that looks as good as it tastes.
- Simple steps and common pantry ingredients make this a great midweek bake or a reliable holiday treat.
- If you love white chocolate, you can swap in different mix-ins or try dark chocolate for a variation.
Ingredients & substitutions
- All-purpose flour: measure using the scoop-and-level method or weigh for accuracy.
- Butter: use unsalted butter and melt it before mixing so you can control the salt level.
- Dark brown sugar: packed into the measuring cup for proper texture and flavor.
- Egg: one large egg, preferably at room temperature to combine smoothly.
- Vanilla extract: use real vanilla for the best flavor.
- Salt: balances the sweetness.
- White chocolate: chopped white chocolate bar, white chocolate chunks, or chips work well. Swap for dark chocolate for a different flavor.
- Raspberry jam: jam delivers concentrated raspberry flavor and a glossy swirl; it’s easy and available year-round.
How to make raspberry & white chocolate blondies
Step 1
Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper and set aside.
Step 2
In a large bowl, whisk the melted butter and brown sugar until combined; the texture should resemble wet sand.
Step 3
Add the egg and vanilla, then whisk until smooth.
Step 4
Stir in the flour and salt with a wooden spoon until just combined and there are no dry streaks.
Step 5
Fold in the chopped white chocolate or white chocolate chunks.
Step 6
Spread the batter evenly into the prepared pan, pressing gently into the corners.
Step 7
Dollop small spoonfuls of raspberry jam across the surface. Use a toothpick or butter knife to gently swirl the jam into the batter—don’t over-swirl to keep distinct ribbons of jam.
Step 8
Bake for about 25 minutes, or until the top is set, no longer jiggly, and the edges are golden. Cool completely in the pan, then lift out using the parchment and cut into 16 squares.
Pro tips
- Store blondies in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week.
- To freeze, arrange cut blondies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
- Choose good-quality white chocolate and vanilla for the best flavor and texture.
FAQ
What is the difference between a brownie and a blondie?
Brownies typically rely on cocoa or melted chocolate for their flavor, while blondies use brown sugar and vanilla as the primary flavors. Both produce dense, fudgy bars and welcome mix-ins like chocolate, nuts, or fruit.
Does raspberry and white chocolate go together?
Yes—fruit and chocolate complement each other beautifully. Raspberries add bright acidity that cuts through the white chocolate’s sweetness.
Are blondies meant to be gooey in the middle?
Yes. Blondies are typically dense and chewy rather than cakey; omitting chemical leaveners helps achieve that fudgy texture.
Recipe (summary)
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yields: 16 squares
Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup packed dark brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups all-purpose flour
- 1 cup chopped white chocolate or white chocolate chunks
- 1/3 cup raspberry jam
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Whisk melted butter and brown sugar in a large bowl until combined.
- Add the egg and vanilla; whisk until smooth.
- Stir in flour and salt until just combined.
- Fold in the white chocolate pieces.
- Spread the batter in the prepared pan and press to make an even layer.
- Dollop raspberry jam over the batter and gently swirl with a toothpick or knife.
- Bake about 25 minutes until set and edges are golden. Cool completely, then cut into 16 squares.
Notes
- Store in an airtight container up to 5 days at room temperature or up to 1 week refrigerated.
- Freeze individual squares for up to 3 months; thaw before serving.
