Best White Chocolate Raspberry Blondies Recipe

Soft and dreamy lemon white chocolate blondies with a crinkly top made of raspberries.


– 3 oz 85g white chocolate, coarsely chopped – 7 tablespoon 100g unsalted butter – 2 large eggs at room temperature – ½ cup 100g granulated sugar – ¼ cup 55g packed light brown sugar – 1 teaspoon lemon zest – ½ teaspoon pure vanilla extract – ½ teaspoon salt – 1 cup plus 1 tablespoon 150g all-purpose flour – 1 cup 130g fresh raspberrie – ½ cup 85g white chocolate chips


Preheat oven to 350°F. Leave a 2-inch overhang on either side of an 8x8-inch baking pan with parchment paper.

Step 1

Melt white chocolate and butter in a heatproof basin over hot water. Stir until smooth. Or microwave at 50% power in brief bursts with frequent swirling.

Step 2

Whisk or beat eggs, sugar, lemon zest, and salt in a large bowl until light and thick. Add vanilla. Stir in warm melted white chocolate.

Step 3

Add 1 cup flour and gently fold. Fold in the chocolate chips before adding the flour. Mix raspberries with 1 tablespoon of flour and carefully mix them into batter.

Step 4

Evenly distribute remaining ingredients in pan. Bake till shiny and crackly, 24-28 minutes. Before cutting into squares, let cool in the pan on a wire rack.

Step 5

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