You’ll learn exactly how to make raspberry swirl white chocolate blondies that turn out soft in the center, golden on the edges, and ribboned with tart berry pockets. I’ll walk you through my process—what works, what doesn’t, and how to make them your own. You won’t need a mixer or anything fancy. Just a bowl, a whisk, and a square pan.
I made these blondies during a week I had one too many frozen raspberries and not enough patience. I wanted something that didn’t involve whipping egg whites or tempering chocolate. These are the bars I ended up eating straight from the fridge, late at night, cold and chewy and everything I needed.
How to Make White Chocolate Blondies with Raspberries
The base starts with butter. Melted, not softened. Let it cool for a few minutes. Then whisk it with light brown sugar. The sugar melts slightly into the butter, giving the top of the blondies that shiny, crackly finish you only get with the right butter-to-sugar ratio.
Once the eggs and vanilla go in, things start to feel more like cookie dough. But this batter stays softer and more fluid. The flour, baking powder, and salt go in all at once. Mix until you see no dry streaks. Stop there.
Add the white chocolate in chunks or chips. I prefer chopping a bar—the irregular pieces melt into gooey pockets that chips can’t quite mimic. Fold in a few raspberries now, straight from the freezer if you’re using frozen.
Swirling the Raspberries in for the Signature Look
Once the batter is in the pan, scatter the remaining raspberries and the extra white chocolate on top. This is where it gets fun. Take a skewer or knife and swirl lightly. Not too much. The goal isn’t to blend, it’s to drag some of the berry color across the top. It bakes into a marbled finish that looks far more complicated than it is.
The bake takes about 35 to 40 minutes. Watch the edges. They should look golden, slightly pulling away from the pan. The middle should still look soft but not wet. A toothpick should come out with a few crumbs, not batter.
Let the blondies cool completely before you try to lift them out or cut them. I chill mine in the fridge for half an hour once they’re at room temp. That way, you get clean edges and firm squares.
My Best Tips for Serving and Storing
These blondies taste different depending on how you serve them. Room temp brings out the buttery richness and softness. Cold from the fridge, they get denser and chewier. I’ve even warmed one in the microwave and added a scoop of vanilla ice cream. Not traditional, but very much worth doing.
If you’re baking ahead, they keep well. Store in an airtight container for up to 3 days on the counter. In the fridge, they’ll last a week. I’ve frozen them too. Wrap each square and pop them in a freezer-safe bag. Let them thaw on the counter for an hour before eating.
I’ve taken these blondies to picnics and family dinners. They hold up better than cookies on a warm day, and they always get the same question: how did you get the swirl like that?
Other Recipes to Try After These Blondies
If this recipe hit the spot for you, there’s more where that came from. My Passion Fruit Cheesecake Bars are fruity, bright, and perfect for anyone who likes sweet-tart contrasts. For something a bit more sophisticated, this Pistachio Tartadds a buttery crust and nutty filling to your dessert lineup.
You could even riff on today’s blondies by swapping the raspberries for blueberries or blackberries. Or fold in chopped pistachios for a crunch that plays well with the creamy chocolate.
Save This Raspberry Dessert for Later
If you end up baking these raspberry white chocolate blondies, I’d love to hear what you thought. Share a comment below—what worked, what you might try next time. And if you’re building a board of go-to treats, save this post on Pinterest so you can find it anytime you’ve got extra raspberries and an hour to bake.
Raspberry Swirl White Chocolate Blondies Recipe
These raspberry swirl white chocolate blondies combine the chewy, buttery texture of classic blondies with tart raspberries and creamy white chocolate. The batter comes together quickly in one bowl and bakes into golden bars with soft centers and jammy fruit pockets. This easy recipe uses pantry staples and doesn’t require a mixer.
Ingredients
- FOR THE BLONDIE BATTER
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- FOR THE MIX-INS
- ¾ cup (130g) white chocolate chips or chopped white chocolate
- 1 cup (120g) fresh or frozen raspberries (if using frozen, do not thaw)
Instructions
- PREHEAT THE OVEN: Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving a slight overhang on the sides to help lift the blondies out later.
- MIX WET INGREDIENTS: In a large mixing bowl, whisk the melted butter and brown sugar together until smooth and glossy. Add the eggs and vanilla extract, then whisk again until fully combined.
- ADD DRY INGREDIENTS: Stir in the flour, baking powder, and salt using a spatula or wooden spoon. Mix just until no dry spots remain, being careful not to overmix the batter.
- ADD WHITE CHOCOLATE: Fold in about two-thirds of the white chocolate, reserving the remaining portion for the top.
- LAYER AND SWIRL: Gently fold in half of the raspberries. Pour the batter into the prepared pan and spread it evenly. Scatter the remaining raspberries and reserved white chocolate over the top. Use a skewer or knife to gently swirl the raspberries into the top layer of the batter for a marbled effect.
- BAKE: Place the pan in the oven and bake for 35 to 40 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs. The center should look set but not dry.
- COOL AND CUT: Allow the blondies to cool completely in the pan. Once cooled, lift them out using the parchment overhang and slice into 16 squares.
Notes
To ensure the best texture, use melted butter that has cooled slightly before mixing. If the butter is too hot, it can cook the eggs or create a greasy batter. Stirring the batter just until the dry ingredients are incorporated helps maintain the soft, chewy texture that defines blondies.
If using frozen raspberries, do not thaw them before adding to the batter. Thawed raspberries release extra moisture, which can cause uneven baking and a gummy texture around the fruit. Use them straight from the freezer and handle gently when folding to avoid breaking them up too much.
White chocolate chips or chopped white chocolate both work well, but chopped white chocolate often melts more smoothly and gives you larger pockets of creamy sweetness. For the most balanced flavor, try to use high-quality white chocolate with real cocoa butter.
For a cleaner swirl effect, lightly press the remaining raspberries into the top of the batter before swirling. A skewer, toothpick, or butter knife works well to create the marbled pattern—just don’t overdo it, or the swirl will blend into the batter.
To check for doneness, look for golden edges and a center that appears just set. A toothpick inserted in the middle should come out with moist crumbs but not wet batter. Slight underbaking is better than overbaking with blondies, as they will continue to firm up as they cool.
Let the blondies cool fully in the pan before slicing. For the cleanest edges, chill the pan in the refrigerator for 30 minutes after cooling to room temperature. Use a sharp knife and wipe it clean between cuts.
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To freeze, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw at room temperature before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 180Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 167mgCarbohydrates 27gFiber 2gSugar 9gProtein 4g
