Raspberry White Chocolate Blondies
These Raspberry White Chocolate Blondies are gooey, chewy, and packed with juicy fresh raspberries and melty white chocolate — the perfect easy dessert for any occasion.
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If you’re looking for a dessert that’s rich, chewy, and just gooey enough in the middle, these raspberry and white chocolate blondies are about to become your new favorite. They’ve got pockets of melty white chocolate in every bite, balanced out by bursts of tart fresh raspberry throughout.
These come together in one bowl with simple pantry staples, and the texture is exactly what you want from a good blondie …dense, chewy, and not the least bit cakey. The raspberries add just enough tartness to keep things from being cloyingly sweet, while the white chocolate chips melt into little pools of sweetness as they bake.
Bob’s Favorite Blondies
My hubby, Shawn, is legally bound to love everything I make—pretty sure that was in his vows! LOL!
But our friend Bob? He doesn’t have to like my recipes, which makes him a tougher critic. So when I baked a batch of these blondies, and he couldn’t stop raving about them, I knew we had a total winner on our hands. (I might even have to bake a fresh batch just for him and his wife, Sherry!)
Whether you’re baking for a crowd, bringing a treat to a potluck, or just craving something gooey and rich, these are guaranteed to be a hit.
Best of all?
You only need about 10 minutes of hands-on time before it’s in the oven.
If your friends and family are anything like Bob, this batch won’t last long!
In this Post
Watch How to Make These Blondies
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Cornstarch + Water: This little slurry is the secret to that classic blondie chew. Whisking it into the sugar early helps create a glossy, dense crumb instead of a cakey one.
- Granulated Sugar & Brown Sugar: The combination matters here — granulated sugar helps with structure, while the brown sugar’s molasses content keeps the blondies moist and adds that deep, caramel-like flavor.
- Vegetable Oil: This keeps the blondies rich and moist, and it’s part of what gives them that dense, chewy texture. Feel free to reduce it slightly (see Notes below) if you want a firmer bar. (For another variation on this base, check out my Vegan Blondies recipe too!) Applesauce: Adds moisture and a touch of natural sweetness while helping bind the batter — no eggs needed here.
- Vanilla Extract: Rounds out the sweetness and makes the white chocolate flavor pop.
- All-Purpose Flour: Gives these their sturdy, chewy blondie base. I haven’t tested a gluten-free version of this one yet, but a 1:1 gluten-free baking blend should work in a pinch.
- Baking Powder: Just a touch — these are meant to be dense and chewy, not fluffy, so we’re not using much leavening.
- Fresh Raspberries: Be sure to pat them dry before adding them to the batter. This little step keeps them from bleeding too much color and moisture into the batter as they bake.
- White Chocolate Chips: These melt into pockets of sweetness that balance the tart raspberries beautifully. I use dairy-free white chocolate, but you do you.
How to Make Raspberry White Chocolate Blondies
Building the Base
Start by whisking together the cornstarch and water in a mixing bowl until fully combined. Add the granulated sugar and whisk for a few minutes until it dissolves into the mixture.
If it’s being stubborn, a quick 30-second zap in the microwave helps encourage things along.
Stir in the brown sugar, followed by the vegetable oil, applesauce, and vanilla extract. Set this bowl aside; this is your wet mixture, and it’s doing a lot of the moisture and chew work in this recipe.
The Dry Mix
Add the flour on top of the wet mix, followed by the baking powder and salt. Stir the top part of the mixture first – to spread the baking powder and salt evenly throughout the flour. Then gradually incorporate the wet mixture.
Bringing It All Together
Stir in the white chocolate chips first to distribute them evenly throughout the batter, then gently fold in the raspberries last. You want to handle them as little as possible so they stay mostly intact.
Bake and Cool
Spread the batter gently into a parchment-lined 9×13 baking dish. Bake at 350°F (175°C) for 25 to 30 minutes.
For extra gooey blondies: pull them out at the 25-minute mark. For a firmer, more classic blondie bite: let them go the full 30 minutes.
This next part is the hardest step: let the blondies cool completely before slicing. I know the smell is going to test you, but cutting into them warm will give you a gooey mess instead of clean bars.
Expert Tips for Success
- Pat those raspberries dry. This is the single biggest thing that affects how clean your blondies look when sliced.
- Don’t skip the cornstarch slurry. It seems like a small step, but it’s doing real work for that dense, chewy blondie texture.
- Watch your bake time closely. The difference between gooey and firm is just those last 5 minutes, so keep an eye on the oven near the end.
- Let them cool all the way. Warm blondies are delicious but structurally… optimistic. Give them time to set for clean slices.
Storage & Freezing Tips
- Room Temperature: Store in an airtight container for up to 4 days. The texture actually gets even chewier on day two.
- Refrigerator: Not necessary, but if your kitchen runs warm, refrigerating will help them last longer. Let bars come to room temperature (or give slices a quick zap in the microwave) before serving for the best gooey texture.
- Freezing: These freeze beautifully. Wrap individual bars tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature for about an hour before enjoying.
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Raspberry White Chocolate Blondies
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Ingredients
- 1 tablespoon cornstarch
- 3 tablespoons water
- ½ cup granulated sugar
- 1 cup light brown sugar
- ½ cup vegetable oil
- ⅓ cup applesauce
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup white chocolate chips
- ¾ cup fresh raspberries (pat dry to prevent bleeding)
Instructions
- Preheat oven to 350°F/175°C. Line a 9×13 baking dish with parchment paper.
- Stir together cornstarch and water in a mixing bowl. Add granulated sugar and whisk for several minutes to dissolve the sugar. You can heat this mixture in the microwave for up to 30 seconds to encourage the sugar to dissolve. Stir in brown sugar, followed by the vegetable oil, applesauce, and vanilla extract. Set aside.1 tablespoon cornstarch, 3 tablespoons water, ½ cup granulated sugar, 1 cup light brown sugar, ½ cup vegetable oil, ⅓ cup applesauce, 2 teaspoons vanilla extract
- Add the lour, baking powder, and salt on top of the wet mixture. Stir the flour part first to distribute the ingredients equally. Then gradually incorporate the wet mixutre.2 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon salt
- Stir in the white chocolate chips to distribute them throughout the batter. Then gently fold in the raspberries.⅔ cup white chocolate chips, ¾ cup fresh raspberries
- Gently spread the batter into the prepared baking dish. Bake 25 to 30 minutes. For more gooey blondies, remove them from the oven at 25 minutes. Otherwise, cook for 30 minutes.
- Let the blondies cool completely before slicing.
Recommended Equipment
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Notes
Video
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Blondies Recipes
If you loved these raspberry white chocolate blondies, here are a few more sweet blondie recipes to try next:
Frequently-Asked Questions
Can I reduce the oil in this recipe?
Yes — you can reduce the vegetable oil to ½ cup if you’d like a slightly less rich bar, but you may need to add 1-2 tablespoons of water to keep the batter from being too dry.
Why did my raspberries turn the batter purple?
This usually happens when the raspberries are too wet going into the batter. Make sure to pat them dry thoroughly and toss them in a bit of the flour mixture before folding them in — this helps them hold their shape and keeps their juice from spreading.
How do I know if my blondies are gooey enough?
It comes down to bake time. Pull them at 25 minutes for a gooier, fudgier center, or let them bake the full 30 minutes for a firmer, more traditional blondie texture. A toothpick test isn’t as reliable here since gooey is the goal — go by time and by the set, golden edges instead.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
One Response to Raspberry White Chocolate Blondies
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These are yummy, and I love them with regular chocolate chips too!