Raspberry White Chocolate Blondies
on Sep 15, 2025
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These raspberry white chocolate blondies are soft, sweet, and bursting with pops of raspberry and creamy white chocolate chips. They make a fun and tasty snack for kids or a quick breakfast treat!
If you’re looking for a sweet treat that feels fancy but is EASY to make, these Raspberry White Chocolate Blondies are it! They’re soft and chewy like brownies, but instead of being rich and chocolatey, they have a maple-sweetened base that pairs perfectly with juicy raspberries and bits of white chocolate. I love that these blondies come together in just one bowl and don’t require any special equipment. They’re easy enough for kids to help with (mine love sprinkling in the chocolate chips and raspberries) and make such a fun treat.
Looking for more simple-to-make sweet treats? Make sure to try these shortcut cinnamon rolls made with crescent rolls, flaky baked apple croissants, and these simple energy date bites for quick snacks you’ll want to make on repeat.
Table of Contents
What You’ll Need
Here is what you’ll need to make these raspberry white chocolate blondies:
- Oil: A neutral oil, like avocado or light olive oil, keeps the blondies moist.
- Maple Syrup: For sweetness with a hint of caramel flavor.
- Egg: Helps the blondies hold together.
- All-Purpose Flour: Provides structure for the blondies.
- Oat Flour: Adds a slightly nutty flavor and soft texture.
- Salt: Balances the sweetness.
- Raspberries: Fresh or frozen work, adding juicy pops of flavor.
- White Chocolate: Chopped bar or chips melt into creamy bites.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Oil: Coconut oil or melted butter works as well.
- Maple Syrup: Swap with honey or agave.
- Egg: You may replace the egg with a flax egg. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
- Oat Flour: If you don’t have it, just use more all-purpose flour. Just note that the texture will be more cakey, but the taste will be similar.
- White Chocolate: Swap with dark or milk chocolate if preferred. You can also omit it completely for plain raspberry blondies. If you want to keep these dairy-free, make sure to use dairy-free white chocolate chips.
Step-by-Step Instructions
STEP 1: Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper.
STEP 2: In a bowl, whisk together oil, maple syrup, and egg until smooth (Images 1 & 2).
STEP 3: Add the all-purpose flour, oat flour, and salt. Stir until just combined. Don’t overmix (Images 3 & 4).
STEP 4: Gently fold in raspberries and white chocolate chips (Images 5 & 6).
STEP 5: Spread batter evenly into the prepared pan. Top with extra white chocolate chips if desired (Image 7).
STEP 6: Bake for 25 minutes, or until edges are golden and the center is set (Image 8) (a toothpick may come out with a few moist crumbs). Let the bars cool completely before slicing and serving.
Storage Instructions
Once cooled, store the blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months.
Tips For Success
- Use parchment paper with overhang to lift blondies out easily.
- If using frozen raspberries, add them straight from the freezer to prevent excess liquid.
- Make sure to allow the blondies to cool completely before cutting for clean squares.
- Feel free to adjust the sweetness to your preference. You can reduce the amount of maple syrup or white chocolate to your liking, but I find that the raspberries provide a nice tart flavor to balance the sweetness.
Recipe FAQs
Yes, use a gluten-free all-purpose blend along with the oat flour.
Yes! Add them straight from the freezer (don’t thaw first) to avoid excess liquid. You can swap raspberries with blueberries, or chopped strawberries or blackberries.
They may have been underbaked. Bake until the edges are golden and the center looks set (a toothpick should come out with moist crumbs but not wet batter). Also, let them cool completely before slicing.
Other Berry Recipes You’ll Love
Raspberry Banana Muffins
Strawberry Jam Crumble Bars
Blueberry Chocolate Chip Muffins
Banana Blackberry Muffins
If you tried these Raspberry White Chocolate Blondies, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Raspberry White Chocolate Blondies
Ingredients
- ¾ cup oat flour, or blend rolled oats into a flour consistency
- 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.
- In a bowl, whisk together oil, maple syrup, and egg until smooth.
- Add the all-purpose flour, oat flour, and salt. Stir until just combined. Don’t overmix.
- Gently fold in raspberries and white chocolate chips.
- Spread batter evenly into prepared pan. Top with extra white chocolate chips if desired.
- Bake for 25 minutes, or until edges are golden and the center is set (a toothpick may come out with a few moist crumbs). Let the bars cool completely before slicing and serving.
Notes
- Use parchment paper with overhang to lift blondies out easily.
- If using frozen raspberries, add them straight from the freezer to prevent excess liquid.
- Make sure to allow the blondies to cool completely before cutting for clean squares.
- Feel free to adjust the sweetness to your preference. You can reduce the amount of maple syrup or white chocolate to your liking, but I find that the raspberries provide a nice tart flavor to balance the sweetness.
the amount of strawberries and white chocolate is missing from your ingredients list.
Hi Leah! Thank you for mentioning this! I just updated the recipe card now😊