This chewy raspberry white chocolate blondies are swirled with your favorite raspberry jam in this quick and easy to make recipe. This recipe creates decadent, brown butter blondies that are filled with sweet white chocolate and tons of raspberry flavor.
This is a very easy recipe to make - there is no fresh fruit required and using the jam creates a blondie with a chewy texture with no soggy raspberries. Our white chocolate raspberry blondie recipe is guaranteed to be a crown pleaser at your next BBQ or play date. These blondies are the perfect treat for an afternoon snack or special sweet treat for your kiddo's lunchbox!
I am a huge fan of blondies and they are truly one of my favorite things to make. I love a recipe that can be made in one bowl with simple ingredients. If you love blondies as much as I do, be sure to check out our Milk Chocolate Chip Blondies made with brown butter too!
Quick Look: White Chocolate and Raspberry Blondies
- Ready In: about 30 minutes
- Makes: 16 blondies
- Calories: about 185 kcal per blondie
- Add to Your Shopping List: a high quality raspberry jam like Bonne Maman and a baking bar of white chocolate
- Dietary Info: contains gluten, dairy and eggs
- Baker's Note: Don't skip the brown butter - it's what makes these blondies extra chewy and full of flavor.
Summarize and Save This Content
Jump to:
- Quick Look: White Chocolate and Raspberry Blondies
- Why You'll Love This Recipe
- Key Ingredients
- How to Make White Chocolate and Raspberry Blondies
- Substitutions and Variations
- Amanda's Blondie Baking Tips
- Storage
- How to Make Brown Butter
- White Chocolate And Raspberry Blondies FAQS
- More Chewy Brownie and Blondie Recipes
- 📖 Recipe
Why You'll Love This Recipe
- the sweetness of the white chocolate is perfectly balanced by the tart raspberries in the jam in the buttery blonde base
- with no fresh fruit required, you don't have to worry about these blondies getting soggy or the raspberries falling apart
- mix this white chocolate blondie recipe up on one bowl in no time - this is a quick and easy show stopper recipe to make
- the ultimate blondie recipe made with browned butter which add chewiness and tons of caramel flavor to the baked blondie
Key Ingredients
- browned butter - browned and cooled (see instructions for browning butter below)
- light brown sugar - produces a chewy, caramel flavored blondie
- flour - use a regular, all purpose flour for this recipe - you can also swap the flour out for your favorite gluten-free flour blend no problem
- raspberry jam - choose a high quality, thick jam for the recipe - I used the raspberry jam from Bonne Maman
- white chocolate - for best results, go with a good quality white chocolate bar - I used a Ghiradelli white baking bar. You can also use one cup of white chocolate chips for this recipe.
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
How to Make White Chocolate and Raspberry Blondies
Brown the butter and transfer to a large bowl to cool. *See note below on how to make browned butter.
Add brown sugar to the melted butter. Mix well.
Add the egg and vanilla to the butter and brown sugar. Mix until well combined.
Fold the dry ingredients to the wet ingredients.
Fold the white chocolate into the dough.
Add the dough to a parchment lined 9 x 9 baking pan. Use your hands to spread the batter evenly into the pan.
Drop 16 teaspoons of raspberry jam onto the top of the dough in a 4 x 4 pattern.
Drag a sharp knife through the jam to spread it through the dough a bit.
Bake blondies for 350° for 17-18 minutes. Once blondies are completely cool, remove them from the pan, cut into 16 squares. Drizzle blondies with melted white chocolate.
Hint: Use a rubber spatula or your hands to spread the blondie dough into the pan - just press the dough around until you have a nice, even layer across the pan.
Substitutions and Variations
Raspberry Jam - instead of using raspberry jam, you can try using a blackberry or strawberry jam - truly any jam would be delicious in this recipe
White Chocolate - you can swap the white chocolate out for your favorite milk or dark chocolate you can swap the white chocolate out for your favorite milk or dark chocolate or even add butterscotch chips!
Gluten Free - swap out the all-purpose flour for your favorite gluten-free flour blend and bake a gluten free crowd pleaser
Fresh Raspberries - if you don't have the jam or just have some fresh berries that you want to use up, you will add 1 cup of fresh berries to the batter along with the white chocolate and mix them into the dough. It can be helpful to freeze the fresh berries for 15-20 minutes before adding them to prevent them from breaking apart.
8 Inch Baking Pan - you can bake this blondie recipe in an 8 inch baking pan. Your blondies will be thicker and take a little while longer to bake. Add 5-10 minutes of additional baking time to the recipe if you choose the smaller pan.
Amanda's Blondie Baking Tips
Use parchment paper to line your pan - I like to use two pieces of parchment paper to line a square baking pan. Some people will even use clips to hold the paper down. Cut the parchment paper so that it is a little wider than your baking pan and criss cross the two pieces.
Don't over bake the blondies - If you over bake the blondies, they will become tough and dried out. You want to pull the blondies from the oven when they are just golden on the edges and bit lighter in the middle.
Use a toothpick to test for doneness - Use a toothpick to be sure that your blondies have finished baking. When you insert the toothpick into the center of the blondies, the toothpick should come out clean (no batter sticking to the edges).
Using an 8 x 8 pan? You can absolutely bake this recipe in an 8x8 inch pan - the brownies will be just a little bit thicker. Add 5-8 minutes to the baking time and start testing for doneness at 5 minutes. To test, insert a toothpick into the center of the blondies. You want to have a few moist crumbs sticking to the toothpick but not wet batter. If the toothpick comes out clean, they may be a bit over baked so pull them when you see a few sticky crumbs!
Storage
Room Temperature - Store the baked blondies at room temperature in an airtight container for 3-4 days. It's a good idea to move the blondies to the refrigerator if you plan to keep them around for more than 3-4 days.
Freezer - You can freeze blondies for future enjoyment. Wrap each blondie in parchment paper and them move to a freezer bag for storage. Blondies can be stored in the freezer for 2-3 months. Thaw at room temperature when you are ready to enjoy them.
How to Make Brown Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed.
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes.
- As soon as you begin to see brown bits in the butter, remove the butter from the heat.
- Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe.
- If you leave the butter in the pan it will continue to brown and could even become burnt.
White Chocolate And Raspberry Blondies FAQS
Brown butter has been cooked on the stovetop. When you heat butter beyond the point of boiling, the water evaporates out of the butter, leaving the milk protein and butter fat behind. The milk protein will begin to brown as it cooks, creating "brown butter". Brown butter adds a nutty, caramelized flavor to your baked goods and is especially delicious in cookies, blondies and crisp toppings.
No - unless we are talking about the melted chocolate in a blondie, they should not be gooey. If the texture of the actually blondies (not the chocolate) is gooey, you may have had too much liquid in your batter or you did not cook the blondies long enough.
Brownies and blondies are both baked in a pan and cut into squares once cooled. Brownies will have a chocolate base, meaning cocoa powder, chocolate or both were added to the batter before baking. Blondies do not have the chocolate base and have more of a chocolate chip cookie look, flavor and structure.
More Chewy Brownie and Blondie Recipes
Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!
We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
White Chocolate and Raspberry Blondies (made with raspberry jam)
Equipment
- 9 x 9 inch baking pan
- small sauce pan
- mixing bowl
- whisk
- spatula
- parchment paper
- kitchen knife
- glass measuring cup
- measuring cups/kitchen scale
- measuring spoons
Ingredients
For the Blondies
- ½ cup unsalted butter browned and cooled
- 1 cup (220g) light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- 1 cup (130g) all purpose flour
- ½ teaspoon salt
- 2 ounces white chocolate coarsely chopped
- ½ cup raspberry preserves
For the White Chocolate Drizzle
- 2 ounces white chocolate coarsely chopped
Instructions
For the Brown Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed.½ cup unsalted butter
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes.
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for about 10 minutes before proceeding with your recipe.
- If you leave the butter in the pan it will continue to brown and could even become burnt.
For the Blondies
- Preheat oven to 350°. Line a 9 x 9 inch square baking pan with parchment paper making sure that the paper comes up the edges of the pan.
- In a large mixing bowl, combine the brown butter and light brown sugar - mix until well combined. Add egg and vanilla and mix well.1 cup (220g) light brown sugar, 1 large egg, 1 ½ teaspoons vanilla
- Gently fold in the salt and flour.1 cup (130g) all purpose flour, ½ teaspoon salt
- Fold 2 ounces of the white chocolate chunks into the batter.2 ounces white chocolate
- Using a spatula or your hand, spread the batter evenly into your prepared pan.
- Add dollops of raspberry jam to the top of the blondie batter. Drag a sharp knife through the jam and batter to spread the jam out just a bit.½ cup raspberry preserves
- Bake blondies for 17-18 minutes or until the edges are golden brown.
- Remove blondies from oven and allow to cool in the baking pan, on a wire rack for at least 30 minutes. Use the edges of the parchment to pick up and move the blondies to a cooling rack. Cool for an additional 30-45 minutes before cutting into squares.
For the White Chocolate Drizzle
- Using the microwave, melt the other half (2 ounces) of white chocolate chunks. Warm on high in 30 second intervals, stirring after each round of 30 seconds. Once the chocolate is melted and pourable, drizzle the blondies with the melted white chocolate.2 ounces white chocolate
- Allow the white chocolate time to set up and become solid again before serving blondies.
Nutrition
Cathleen says
Looks awesome, can I use dark chocolate instead?
Amanda Smallwood says
Absolutely!! Will be delicious!!!