This recipe for Raspberry White Chocolate Blondies is such an easy recipe but tastes so incredibly delicious that you’ll want to ditch brownies and make these year round.
Instead of brownies, try these blondies for a change, flavored with brown sugar and vanilla instead of cocoa.
White chocolate and raspberry filling is added for that extra special treat making these perfect for special occasions like Christmas and Valentine’s Day.
I love white chocolate. Yes, I know. It’s not “real” chocolate but it doesn’t matter. I love it! White chocolate is so rich and creamy.
Here are the ingredients for these Raspberry White Chocolate Blondies. As you can see, the sugar is only brown sugar, no white sugar.
Using Homemade Vanilla Extract
Blondies are usually flavored with brown sugar and vanilla.
For this recipe, I used homemade vanilla extract, made with brandy instead of vodka. Brandy adds a much richer flavor than vanilla extract made from vodka.
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I used a raspberry filling from Henry & Henry because I had it on hand but you could just as easily use something like Comstock Pie Filling. I even thought about using jelly but the Henry & Henry filling is so good and has very few seeds.
There is quite a bit left so I’ll have to find another use for it except eating it by the spoon because it really is that good. More blondies then? Yes, please!
If you end up having a lot of this filling remaining, don’t worry! You’ve got options right here at 24Bite!
Step by Step Instructions
I always start off by mixing the dry ingredients together in a medium bowl. This ensures that you have the baking powder mixed well and it doesn’t end up in one spot.
Mix the Dry Ingredients
Prepare the Eggs
Nothing tastes worse than the metallic taste from getting a mouthful of baking powder.
This recipe calls for four beaten eggs. It’s easier to add them to the mixture if you separate them into two portions instead of adding four eggs at once.
Mix the Sugar and Butter
You’ll be working with completely melted butter, not softened. When you add the brown sugar to the butter, it mixes quickly.
I like to melt butter in the microwave in a Pyrex glass measuring cup. When melting butter, use 30 second intervals in the microwave, stirring after each blast.
Watch your microwave closely during the melting since butter will melt very quickly. It’s only going to take about a minute.
Finish the Mixing
Add eggs and mix well, two at a time. I’ve used a hand mixer here.
You could easily mix this by hand with no mixer at all. It’s really that easy.
Add the flour mixture and mix well.
Stir in the White Chocolate Chips
Stir in the white chocolate chips by hand. Don’t use a hand mixer for this part. You don’t want to break up the chips or get them clogged in the whish portion.
Spread in Baking Pan
I think this may have been the most difficult part. There must be a clever way to fold the parchment paper so that it will look nicer.
In the end, it didn’t matter once it was cooked but I just felt like I must be doing it wrong.
If you don’t have parchment paper, spray the pan well with cooking spray instead.
Create The Marbling
Spoon or pipe the raspberry filling in lines on top of the batter. Use a knife to cut into it and swirl as desired.
Once you cook your yummy blondies, the batter cooks up and around most of the filling so it won’t be sitting on top like this.
It’s more to the inside with little bits showing on top. It’s a little marble looking.
Browse the Cookie recipes category, or try one of these.
- Easy Dulce de Leche Caramel Brownies
- Spice Coffee Bars with Dates and Walnuts
- Ooey Ghoulie Chewy Chocolate Cookies
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9×13" baking pan
- 1 ½ cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- 2 cups Brown Sugar, packed
- 1 cup Butter, two sticks
- 4 large Eggs
- 1 tablespoon Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Raspberry Filling
- Preheat oven to 350℉.
- In medium bowl, whisk together flour and baking powder. Set aside.
- Place butter in a microwave safe cup or bowl and heat in microwave for 30 second intervals until almost fully melted. Alternatively, you can melt carefully in a small saucepan on the stovetop.
- Place brown sugar in large bowl and pour over melted butter. Mix well.
- In two small bowls, beat 2 eggs in each. Add one bowl of beaten eggs at a time to large bowl, mixing well after each addition. Add vanilla, mix well.
- Add flour mixture and mix well.
- Hand stir white chocolate chip into batter.
- Line 9×13" pan with parchment paper or foil. Alternatively, spray well with cooking spray instead of using parchment paper. Pour in batter and smooth with spatula.
- Spoon or pipe lines of raspberry filling onto top of batter. Use a knife to cut swirls of raspberry.
- Bake for about 35 minutes. A toothpick inserted should have a few crumbs stuck to it but not a smear of batter. Do not overcook.
- Cool completely. Cut into 24 squares.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Originally published October 20, 2019. Updated November 15, 2020 for new photography.