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white chocolate raspberry blondies

White Chocolate Raspberry Blondies

Made with delicious Ghirardelli white chocolate, these Raspberry White Chocolate Blondies are just the right mix of fresh tart raspberry and white chocolate sweetness.
Course Dessert
Cuisine American
Keyword blondies, dessert bars, white chocolate
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Author Alaina Bullock
Cost $7


  • 2 5 ounce Ghirardelli White Chocolate Bars chopped
  • cup Unsalted Sweet Cream Butter cut into cubes
  • 1 cup Sugar
  • 4 large Eggs
  • 2 tsps Pure Vanilla Extract
  • 1 ½ cups All-Purpose Flour
  • 4 tbsp All-Purpose Flour
  • ½ tsps Kosher Salt
  • 2 cups Fresh Raspberries rinsed, drained and picked through
  • 1 ½ cups White Chocolate Chips


  • Preheat oven to 350° and line a 9 x 13 baking dish with parchment paper.
  • Using either a candy melting pot or a double boiler, combine the white chocolate and butter, and whisk until melted and completely smooth.
  • Transfer the mixture into another large bowl and whisk in the sugar until completely combined and smooth.
  • Whisk in the eggs, one at a time, mixing well before adding the next.
  • Stir in the vanilla extract.
  • In a separate mixing bowl, whisk together the flour and salt until well combined.
  • Slowly add the dry ingredients into the wet until the batter is completely mixed and smooth.
  • Fold in the 1 cup of raspberries and 1 cup of white chocolate chips.
  • Pour batter into a baking dish, then top with the remaining 1/2 cup of raspberries and 1/2 cup of white chocolate chips.
  • Bake in the oven for 20 minutes, or until the top is golden brown and a toothpick comes out clean.
  • Cover pan with foil, then bake for an additional 5 minutes.
  • Remove from oven and allow to cool completely before cutting into bars.