These raspberry white chocolate blondies are tender, sweet, and studded with juicy raspberries and creamy white chocolate chips. They’re an easy, crowd-pleasing snack or a quick breakfast treat.
If you want a dessert that feels special but comes together quickly, these Raspberry White Chocolate Blondies fit the bill. They have the chew of a brownie but a lighter, maple-sweetened base that complements the tart raspberries and melted white chocolate. The batter mixes in one bowl and needs no special equipment, so kids can easily help with stirring and adding the mix-ins. They’re perfect for a lunchbox, snack, or simple brunch.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step-by-Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Berry Recipes You’ll Love
- Raspberry White Chocolate Blondies Recipe
What You’ll Need
Ingredients for the raspberry white chocolate blondies:
- Oil: A neutral oil (avocado or light olive) to keep the blondies moist.
- Maple syrup: Adds sweetness with a light caramel note.
- Egg: Binds the batter.
- All-purpose flour: Structure for the bars.
- Oat flour: Adds a gentle nuttiness and tender texture.
- Salt: Balances sweetness.
- Raspberries: Fresh or frozen, for bright pops of flavor.
- White chocolate: Chopped or chips for creamy pockets throughout.
See the recipe card below for exact measurements and full directions.
Ingredient Substitutions & Additions
- Oil: Substitute coconut oil or melted butter if preferred.
- Maple syrup: Honey or agave syrup work as alternatives.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled 15 minutes) to make them vegan-friendly.
- Oat flour: If unavailable, increase all-purpose flour—expect a slightly cakier texture.
- White chocolate: Swap for milk or dark chocolate, or omit for plain raspberry blondies. Choose dairy-free white chocolate to keep them dairy-free.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper for easy removal.
STEP 2: In a bowl, whisk the oil, maple syrup, and egg until smooth.
STEP 3: Add the all-purpose flour, oat flour, baking powder, and salt. Stir until just combined—do not overmix.
STEP 4: Gently fold in the raspberries and white chocolate chips so they are evenly distributed.
STEP 5: Spread the batter evenly in the prepared pan and sprinkle extra white chocolate chips on top if you like.
STEP 6: Bake about 25 minutes, until the edges are golden and the center is set (a toothpick should come out with a few moist crumbs, not wet batter). Cool completely before slicing for neat squares.
Storage Instructions
Store cooled blondies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap well and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Tips For Success
- Line the pan with parchment paper that overhangs the sides so you can lift the blondies out easily.
- If using frozen raspberries, fold them in straight from the freezer to reduce extra moisture.
- Allow the blondies to cool completely before cutting to get clean edges.
- Adjust the sweetness to taste by reducing the maple syrup or white chocolate; the raspberries add a pleasant tart contrast.
Recipe FAQs
Yes. Use a gluten-free all-purpose flour blend in place of the all-purpose flour along with the oat flour.
Yes. Add frozen raspberries directly from the freezer to avoid extra liquid. Blueberries, chopped strawberries, or blackberries are good swaps.
They may need a few more minutes in the oven. Bake until the edges turn golden and the center looks set. A toothpick should come out with moist crumbs but not wet batter. Cooling fully before slicing also helps firm the center.
Other Berry Recipes You’ll Love
Raspberry Banana Muffins
Strawberry Jam Crumble Bars
Blueberry Chocolate Chip Muffins
Banana Blackberry Muffins
If you made these Raspberry White Chocolate Blondies, please leave a star rating and share how they turned out in the comments — I love hearing from you!
Raspberry White Chocolate Blondies
Ingredients
- ¾ cup oat flour (or blend rolled oats to a flour)
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ⅓ cup mild-tasting oil
- ¼ cup pure maple syrup
- 1 cup fresh raspberries
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.
- Whisk together the oil, maple syrup, and egg until smooth.
- Add the all-purpose flour, oat flour, baking powder, and salt. Stir until just combined—do not overmix.
- Gently fold in raspberries and white chocolate chips.
- Spread the batter into the prepared pan and top with extra chocolate chips if desired.
- Bake for about 25 minutes, until the edges are golden and the center is set. Cool completely before slicing.
Notes
- Use parchment with an overhang to lift blondies from the pan easily.
- If using frozen raspberries, add them directly from the freezer to limit extra moisture.
- Let blondies cool fully before cutting for cleaner slices.
- Adjust sweetness to taste by reducing maple syrup or white chocolate; the raspberries add a pleasant tart balance.
Nutrition
Carbohydrates: 23 g,
Protein: 4 g,
Fat: 11 g
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