These raspberry and white chocolate blondies are properly fudgy, moist and buttery, with a soft middle, golden edges and creamy chunks of white chocolate throughout. Fresh raspberries add little sharp, jammy pockets that cut through the sweetness beautifully.
This version uses chopped white chocolate bars instead of chocolate chips, which gives you better creamy chunks and a more generous texture. They're easy to make and work well for bake sales, lunchboxes, afternoon coffee or an easy homemade dessert.
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Recipe updated in June 2026 with new process photos, clearer UK/US ingredient guidance, improved step-by-step instructions and extra troubleshooting tips.
Quick recipe overview
These blondies are baked in a 20cm/8-inch square tin and cut into 9 large squares.
The base is made with melted butter, dark brown sugar, eggs, vanilla and plain flour/all-purpose flour, then folded with chopped white chocolate and fresh raspberries.
They bake for about 30-35 minutes and need to cool completely before slicing.
Why this recipe works
- Properly fudgy and moist: Rich, buttery blondies with a soft middle and golden edges.
- Chopped white chocolate: Bars or slabs of chocolate give creamy chunks instead of firm baking-chip bits.
- Dark brown sugar: Adds a deeper, caramel-like flavour and helps keep the texture fudgy.
- Fresh raspberries: Sharp, jammy pockets balance the sweetness without making the batter too wet.
- Simple method: The batter is thick, straightforward and easy to spread into the tin.
Ingredient notes
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
Dark brown sugar
Dark brown sugar gives these blondies their deeper caramel flavour and fudgy texture. Light brown sugar will also work, but the blondies will be slightly lighter in colour and flavour.
Plain flour/all-purpose flour
Use plain flour in the UK or all-purpose flour in the US. I recommend weighing it rather than using cups, as too much flour can make blondies cakey or dry. I provide measurements in both grams and ounces.
White chocolate
Use white chocolate bars or slabs and chop them into rough chunks. I don't recommend white chocolate chips for this recipe, as many chips are made to hold their shape and won't melt into the blondies in quite the same way.
Fresh raspberries
Fresh raspberries work best here because they add sharp little bursts without releasing too much extra liquid. I don't recommend frozen raspberries for this recipe, as they can release more juice and make the blondies softer or wetter in the middle.
A note on measurements
For best results, use a kitchen scale. This recipe is written in grams with ounce conversions for US readers. I don't recommend cup measurements for these blondies, as flour and brown sugar can vary too much by volume.
How to make raspberry and white chocolate blondies
Step 1. Preheat the oven to 180°C/356°F/gas mark 4.
Step 2. Line a 20cm x 20cm/8-inch x 8-inch square tin with baking parchment, leaving an overhang so you can lift the blondies out later.
Step 3. Melt the butter in the microwave or in a saucepan. Leave it to cool for about 5 minutes. It can still be warm, but it should not be hot enough to scramble the eggs.
Step 4. Add the dark brown sugar to a large mixing bowl and pour in the melted butter. Beat for 1-2 minutes until glossy and combined.
Step 5. Add the eggs and vanilla extract. Beat again for 2-3 minutes until the mixture looks smoother and slightly lighter.
Step 6. Add the flour and salt. Fold everything together by hand with a spatula or large spoon. Scrape right down to the bottom of the bowl so there are no hidden streaks of flour.
Step 7. Chop the white chocolate into rough chunks. Some smaller pieces and some larger chunks are perfect.
Step 8. Fold the chopped white chocolate into the batter.
Step 9. Halve the raspberries and fold them in gently. A few raspberry streaks in the batter are fine, but try not to crush them completely.
Step 10. Spoon the batter into the prepared tin and spread it into the corners.
Step 11. Scatter a few extra halved or quartered raspberries over the top and press them in lightly so they are partly tucked into the batter.
Step 12. Bake for 30-35 minutes, checking from 30 minutes. The top should look set and lightly golden, the edges should be firmer and the centre should still have a slight softness. A skewer should come out with moist crumbs, not wet batter.
Step 13. Leave the blondies to cool completely in the tin until fully set. Because these blondies are very fudgy and moist, they can collapse or smear if sliced while warm. For the neatest squares, chill them in the fridge for about 1 hour before cutting.
Top tips
Use chopped white chocolate bars
Bars or slabs give better chocolate pockets than chips. Chop them roughly so you get a mix of small pieces and larger chunks.
Don't overmix after adding the flour
Fold the flour in just until no dry patches remain. Too much mixing can make blondies tougher and more cakey.
Check early rather than late
Start checking at 30 minutes. The blondies should look set on top, with firmer edges and a slightly soft centre.
Cool completely before slicing
Warm blondies can look raw even when they are baked. Let them cool fully, then chill if you want very neat squares.
Troubleshooting
Why are my blondies raw in the middle?
They may need a few more minutes in the oven, but they may also simply need more time to cool and set. If the top is set, the edges are firmer and a skewer comes out with moist crumbs rather than wet batter, let them cool completely before judging the centre.
Why are my blondies dry or cakey?
This usually happens if too much flour was added, the batter was overmixed or the blondies were overbaked. Weigh the flour if possible and fold it in gently.
Why are my blondies too soft to cut?
These blondies are very fudgy and moist, so they need to cool completely until fully set. For the neatest slices, chill them in the fridge for about 1 hour before cutting.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days. Because they contain fresh raspberries, keep them somewhere cool rather than in a warm kitchen.
For a firmer, fudgier texture, you can also store them in the fridge. Let them come back to room temperature before serving if you prefer a softer bite.
Freezing
Once completely cool, wrap the blondies well and freeze for up to 3 months. Defrost at room temperature before serving.
Serving suggestions
These blondies are lovely with coffee or tea, packed into lunchboxes, added to a bake sale table or served as an easy dessert.
For dessert, warm a square slightly and serve it with vanilla ice cream, whipped cream or extra fresh raspberries. You can also drizzle cooled blondies with melted white chocolate if you want them to look a little more dressed up.
Variations
- Lemon: Add a little finely grated lemon zest to the batter for a brighter flavour.
- Mixed berries: Replace some of the raspberries with blueberries or small pieces of strawberry, keeping the total fruit amount the same.
- Extra white chocolate: Drizzle cooled blondies with melted white chocolate before slicing.
- No raspberries: Leave them out for plain white chocolate blondies, but the final bake will be sweeter without the fruit.
More easy traybakes and sweet treats
For more easy traybakes and sweet treats, try these date squares, old-fashioned jam squares, chocolate tiffin, rocky road, Rice Krispie squares with marshmallow fluff, easy coconut ice or tan squares.
Recipe
Raspberry and White Chocolate Blondies
Equipment
- 1 20cm x 20cm/8-inch x 8-inch square baking tin
Ingredients
- 220 grams (7.8 oz) unsalted butter - If using salted butter, reduce the salt to ½ teaspoon.
- 340 grams (12 oz) dark brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 285 grams (10.1 oz) all-purpose flour/plain flour
- 1 teaspoon salt
- 300 grams (10.6 oz) white chocolate, chopped from bars/slabs
- 100 grams (3.5 oz) fresh raspberries plus extra for the top
Instructions
- Preheat the oven to 180℃/356℉, gas mark 4.
- Line a 20cm x 20cm/8-inch x 8-inch square tin with baking parchment, leaving an overhang so you can lift the blondies out later.
- Melt the butter in the microwave or in a saucepan. Leave it to cool for about 5 minutes. It can still be warm, but it should not be hot enough to scramble the eggs.220 grams (7.8 oz) unsalted butter
- Add the dark brown sugar to a large mixing bowl and pour in the melted butter. Beat for 1-2 minutes until glossy and combined.340 grams (12 oz) dark brown sugar
- Add the eggs and vanilla extract. Beat again for 2-3 minutes until the mixture looks smoother and slightly lighter.2 eggs, room temperature, 2 teaspoons vanilla extract
- Add the flour and salt. Fold everything together by hand with a spatula or large spoon. Scrape right down to the bottom of the bowl so there are no hidden streaks of flour.285 grams (10.1 oz) all-purpose flour/plain flour, 1 teaspoon salt
- Chop the white chocolate into rough chunks. Some smaller pieces and some larger chunks are perfect.300 grams (10.6 oz) white chocolate, chopped from bars/slabs
- Fold the chopped white chocolate into the batter.
- Halve the raspberries and fold them in gently. A few raspberry streaks in the batter are fine, but try not to crush them completely.100 grams (3.5 oz) fresh raspberries plus extra for the top
- Spoon the batter into the prepared tin and spread it into the corners. The batter will be thick.
- Scatter a few extra halved or quartered raspberries over the top and press them in lightly so they are partly tucked into the batter.
- Bake for 30-35 minutes, checking from 30 minutes. The top should look set and lightly golden, the edges should be firmer and the centre should still have a slight softness. A skewer should come out with moist crumbs, not wet batter.
- Cool completely in the tin until fully set. These blondies are very fudgy and moist, so chill them for about 1 hour before slicing if you want neat squares that hold their shape.
Notes
- For best results, weigh the ingredients. This recipe uses grams with ounce conversions and does not include cup measurements.
- Use chopped white chocolate bars or slabs rather than chocolate chips for softer, chunkier pockets of chocolate.
- The blondies should look set on top with firmer edges, but the centre should still be slightly soft.
- Cool completely before slicing. Chill for about 1 hour if you want very neat squares.
- I don't recommend frozen raspberries for this version, as they can release extra liquid into the batter.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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