White Chocolate Raspberry Blondies

The Floured Countertop
by The Floured Countertop
9 Bars
40 min

We can all agree that Blondies are underrated, right? They need to be more of a thing. Just sayin’. Someone can take that idea and run with it.

And to start, let’s make these White Chocolate Raspberry Blondies! A perfect summer treat with swirls of Raspberry sauce and melted White Chocolate, with a chewy, crinkle-top center that will melt in your mouth. It’s hard to stop eating them once you’ve started!

Look out for more blondie recipes, by the way, because they’re too delicious to not have several versions of!

For more cooking tips and tricks, make sure to follow me on Instagram and Pinterest on @theflouredcountertop.

Happy baking, friends!

White Chocolate Raspberry Blondies
Recipe details
  • 9  Bars
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 1/2 cup + 2 tablespoons melted Butter
  • 2/3 cup Sugar
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 1/2 cup White Chocolate Chips (melted)
  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1/3 cup White Chocolate Chips (melted)
  • 1 cup (about 6oz) Raspberries
  • 1/3 cup of Sugar
  • 1 tsp Lemon Juice

Line an 8 x 8 pan with foil or parchment paper and preheat your oven to 350°.
Whisk the 2 eggs, 1/2 cup + 2 tablespoons of melted butter, 2/3 cup of sugar and 2 teaspoons of vanilla together- just make sure that your butter isn’t too hot and won’t cook your egg.
Melt your 1/2 cup of white Chocolate Chips in the microwave by cooking them in 20 seconds increments, then stirring until melted. Whisk into the butter mixture, but save the bowl for melting white chocolate chips again for the topping.
With a spatula, incorporate 1 cup of flour and 1/2 teaspoon of salt until a thick batter is formed. Pour into your 8x8 pan, then set aside.
Now it’s time to make your white chocolate raspberry topping. In a small sauce pan, on medium heat, add 1 cup of raspberries, 1/3 cup of sugar, and 1 tsp of lemon juice, stirring occasionally. Gently mash the raspberries down to help them release their juices. Let simmer for 5 to 7 minutes, until thickened. Pour the sauce into a fine mesh strainer to strain out the seeds. If you don’t mind raspberry seeds, feel free to skip this step.
Melt 1/3 cup of white chocolate chips in the microwave, using the same method used previously.
To swirl the toppings, make a zig zag pattern with each one, with one going across the length of it, and the other across the width. Then take a toothpick and and zig zag it again, making sure to incorporate both. Bake for 25-30 minutes, until a toothpick comes out clean.
Let it cool for at least 30 minutes before cutting into it and enjoying.
The Floured Countertop
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