White chocolate and raspberry blondies, with a dreamy fudgy texture and one of the most delicious flavour combinations – raspberries and white chocolate – are completely irresistible.

  • Sweet, rich and fudgy – these are so delicious and slightly addictive.
  • Seriously easy to make – we’re talking just one bowl and mixed by hand.
  • No special equipment required!

These blondies feature one of the most divine flavour combinations – white chocolate and raspberry. Creamy, sweet white chocolate marries beautifully with fresh and tart raspberries.

These were adapted from my chocolate chip raspberry blondies, using milk chocolate and I honestly can’t pick which is my favourite.

A stack of 3 blondies filled with raspberries.

Ingredients you’ll need

Ingredients for white chocolate and raspberry blondies.

Detailed quantities and instructions in the recipe card below.

  • Sugar: There are two types of sugar in this blondie recipe. Both add sweetness but brown sugar adds a chewy texture while white adds a crisp topping.
  • Flour: Just regular plain flour / all purpose flour.
  • Baking powder: There is just the tiniest touch of baking powder. Be careful not to confuse it with baking soda.
  • Salt: Just a touch of salt adds balance and intensifies flavours.
  • Eggs: I use large free-range eggs.
  • Butter: Use unsalted butter or, if you only have salted on hand, leave out the additional salt in the recipe.
  • Chocolate: There is chocolate in 2 forms here – white chocolate is melted and added to the batter and is then studded with white chocolate chips.
  • Vanilla: Please use pure vanilla extract. It has a far superior flavour over essence and is natural.
  • Raspberries: I love using fresh firm raspberries, but you can use frozen too. Just make sure they are still frozen before adding them to the batter.

Fun fact: the first ever brownies (yes, brownies) were actually what we call blondies today. Essentially a brownie with no cocoa or brown chocolate. A dense and fudgy square of cake.

How to make it (step-by-step)

A collage showing how to make raspberry white chocolate blondies.

Detailed quantities and instructions in the recipe card below.

  • Dry ingredients: In a medium or large mixing bowl add the sugars, flour, baking powder and salt. Whisk them well to disperse.
  • Wet ingredients: Directly into the flour mixture, add the eggs, melted butter, melted chocolate and vanilla, then mix it all together.
  • Add-ins then bake: Add half the chocolate chips and stir them through then pour the batter into a prepared baking pan. Top the batter with the remaining chocolate chips and raspberries then bake.

Tips and tricks

  • Weigh flour: For best results, always weigh ingredients. A little too much flour and your blondies may come out dry. Too little flour and they may not set properly.
  • All ovens vary:  Oven thermostats are often inaccurate so I recommend keeping an oven thermometer in the oven at all times as your temperature guide. You can get little ones that hang from the shelf and can sit in there indefinitely.
Top down view of blondies with one standing on it's edge.

Substitutions and variations

  • Chocolate chips: You can substitute the chips for white chocolate chunks cut from a good quality white chocolate bar. You can also use milk or dark chocolate chips.
  • Raspberries: Swap the raspberries for other fresh berries like blueberries or blackberries.
  • Can’t get raspberries? If they’re out of season, they can get pricey, but you could swirl a little raspberry jam through the top of the blondies. Use 2-3 tablespoons and dollop in small bits over the top, before running a knife through to swirl it. Add the remaining white chocolate chips after this.

Yield and storage

These white chocolate raspberry blondies yield 16 blondie squares.

These blondies can be stored in the fridge, in an airtight container for 4-5 days – if they last that long. They’ll be fine at room temperature for 2 days and can also be frozen (for up to 2 months).

A hand holding a single raspberry white chocolate blondie.

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A batch of 12 blondies squares.
4.6 from 8 ratings
These white chocolate and raspberry blondies are delicious, quick and easy to make. Loaded with white chocolate chips and fresh raspberries, this blondie recipe comes together in just one bowl.


  • ½ cup granulated sugar (100g / 3.5oz)
  • ½ cup light brown sugar, packed (100g / 3.5oz)
  • 1 cup plain flour (all-purp flour) (130g / 4.6oz)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 113 g unsalted butter, melted (½ cup / 1 stick)
  • 50 g white chocolate melted (1.8oz)
  • 2 teaspoons vanilla
  • cup white chocolate chips
  • cup fresh raspberries (or frozen, see notes)

For best results, always weigh ingredients where a weight is provided


  • Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
  • If you haven’t already, melt the butter and white chocolate (not the chips) in two small separate microwave safe cups or bowls, in the microwave until just melted.
  • Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
  • Add the eggs, melted butter, melted white chocolate and vanilla and mix to combine.
  • Add ½ the chocolate chips and mix through.
  • Pour into prepared tin and level out with your spatula.
  • Scatter the remaining choc chips and the raspberries over the top. Gently push some of the raspberries down into the batter.
  • Bake for 35-40 minutes until the top is dry and golden.
  • Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Raspberries: You can use frozen raspberries as well but they must be still frozen when you add them to the pan.
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  4. Storage: These blondies can be stored in the fridge, in an airtight container for 4-5 days – if they last that long. They can also be frozen for up to 2 months.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.