White Chocolate Blondies with Raspberries

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White chocolate and raspberry is one of the best flavor combinations, which is why I can’t stop making these raspberry and white chocolate blondies! The creamy chunks of white chocolate balance the tangy fresh raspberries perfectly in these dense, fudgy bars with the best texture. What makes this recipe even better is that it’s made with no added sugar and features nutrient-rich almond flour to create a healthier version of traditional blondies. You know I love to take recipes and lighten them up. Be sure to check out my cottage cheese cake and chocolate, chocolate, chocolate protein bars recipes for other twists on traditional recipes. Most of my life, I wasn’t even sure that I liked blondies. I mean, why have a blondie when you can have a brownie? But that was before I had a blondie like this one – one that was fudgy and creamy with the perfect balance of sweet and tart flavors. Of course, I had to put my own spin on it and add some non-traditional pistachios and a pinch of flaky salt to break up the sweetness and add some texture, but boy did the family love these!

Why We Love This Healthier Blondie Recipe

These white chocolate raspberry blondies are irresistible and offer several advantages over traditional versions:

Sugar-free and Weight Watchers friendly – Made with monk fruit sweetener instead of refined sugar
Boosted nutrition – Almond flour adds protein, healthy fats, and vitamin E
Simple ingredients – Just a handful of ingredients that come together in about 30 minutes
No special equipment needed – No electric mixer required, just a whisk and bowl
Flexible berries – Works with fresh or frozen raspberries
Perfect texture – Extra gooey and chewy, just like traditional brownies
Nuts & Flaky Salt – add an element of surprise and make these unique

What Makes a Blondie Different from a Brownie?

Blondies are different from brownies because traditionally, the batter itself isn’t made with chocolate. These are not white chocolate brownies – they’re blondies. Similar to brownies, they have a high fat-to-flour ratio where the butter, sweetener, and vanilla combine to create a creamy, caramel-like base that just about melts in your mouth. Don’t worry, I have a great chocolate brownies with cranberries & walnuts recipe for you if you must stay traditional…lol.

Ingredients: Building a Healthier Blondie

Here’s what makes these raspberry white chocolate blondies both delicious and nutritious:

Sugar substitute (like monk fruit) – Provides sweetness without the blood sugar spike of regular sugar. Monk fruit is a natural, zero-calorie sweetener that doesn’t affect blood glucose levels. I like Lakanto or Swerve sugar substitute in my baking.

Unsalted butter – Adds richness and creates the signature fudgy texture. Using unsalted allows better control of sodium content.

Egg – Provides structure and protein while binding ingredients together.

Pure vanilla extract – Enhances flavor without artificial additives.

All-purpose flour – Forms the base structure of the blondies.

Almond flour – Adds protein (6g per ounce), healthy monounsaturated fats, vitamin E, and magnesium while reducing the overall carbohydrate content compared to using only all-purpose flour. Read more about the health benefits of almond flour.

Baking powder – Creates lift and tender texture.

Salt – Enhances all flavors and balances sweetness.

Raspberries (fresh or frozen) – Pack vitamin C, fiber, and antioxidants called anthocyanins, which give them their vibrant color and may support heart health.

Sugar-free white chocolate chips – Provides creamy sweetness without added sugars.

Pistachios (optional) – Add healthy fats, protein, and a satisfying crunch.

Flaky salt (optional) – Enhances the sweet-salty flavor contrast.

Ingredient Substitutions

For the sugar substitute: Use real granulated sugar on a one-to-one ratio if you prefer traditional sweetening.

For sugar-free white chocolate chips: Regular white chocolate chips work perfectly, or chop a block of white chocolate into chunks for better distribution.

For almond flour: You can substitute with additional all-purpose flour, though you’ll lose some of the nutritional benefits.

For fresh raspberries: Frozen raspberries work equally well – just don’t thaw them first.

For monk fruit sweetener: Stevia, erythritol, or your preferred sugar substitute can be used following package conversion instructions.

How to Make White Chocolate Blondies with Raspberries

Preheat the oven to 350 degrees F.

Line an 8×8 square pan with one sheet of parchment paper, extending it over the sides so you have an overhang. This will make it easy to remove them when baked.

In a large bowl, whisk together the sugar and warm melted butter until it cools and comes together well (2 minutes).

Mix in the egg and vanilla extract.

In a medium bowl, whisk together the two flours, baking powder and salt. Add the raspberries and gently fold into the dry ingredients.

Gently fold the raspberry mixture into the wet ingredients – don’t overmix, just combine, then stir in the white chocolate chips or chopped chunks if using.

Using a spatula, spread the blondie batter across the bottom of the prepared pan and bake until the edges are golden and the center has set (about 25-30 minutes).

While the blondies are baking, I chop my pistachios finely and put them to the side.

Let the blondies cool in the pan about 20 minutes. Run a knife along the sides of the blondies to loosen from the side of the pan without parchment paper.

Gently lift the sides of the parchment that is hanging over the sides. Remove the cooled blondies from the pan and place on a rack or cutting board. Finish cooling.

Using a serrated knife, cut the blondie into 16 even squares.

Heat the additional white chocolate chips or chunks of white chocolate in the microwave in 10 second intervals and stir in between each interval. Once melted and smooth, drizzle over the brownies. Sprinkle with the crushed pistachios and a pinch of flaky salt – my preference is Maldon (optional). While optional, I like the slight crunch this offers to this soft blondie and a little salt is a great relief to the sweet blondies.

But I can promise that these White Chocolate and Raspberry Blondies are perfect just the way they are. They’re fudgy, sweet but not too sweet with the addition of the chopped pistachios and pinch of flaky salt.

Pro Tips for Perfect Raspberry White Chocolate Blondies

Tip #1: Line your pan with parchment paper or tin foil, leaving enough overhang to help you remove the blondies from the pan easily.

Tip #2: When mixing wet ingredients together, mix until just combined to minimize air incorporation, which can cause blondies to become cakey rather than fudgy.

Tip #3: If using frozen raspberries, don’t thaw them ahead of time. For fresh raspberries, consider freezing them briefly so they aren’t too mushy in the batter. (This is really optional since the raspberries will break up and blend into the batter.)

Tip #4: Run a knife along the edges of the blondie and the pan before lifting the blondie out of the pan. This will loosen the sides and make for easy removal.

Tip #5: Don’t over bake! The center should still look slightly underdone when you remove them from the oven.

How to Store Your Blondies

Room Temperature: Store on the counter for up to 5 days in a sealed container.

Refrigerator: Refrigerate for up to 1 week in an airtight container.

Freezer: Store the cooled and sliced raspberry white chocolate bars in a freezer bag for up to 2 months.

Frequently Asked Questions

Can I make these blondies completely dairy-free?

Yes! Substitute the butter with vegan butter and use dairy-free white chocolate chips.

What's the difference between blondies and brownies?

Blondies don’t contain cocoa powder in the base batter, creating a vanilla-caramel flavor instead of chocolate.

Can I double this recipe?

Absolutely! Use a 9×13 inch pan and increase baking time by 5-10 minutes.

How do I know when blondies are done?

They should be set around the edges with a slightly soft center. A toothpick should come out with a few moist crumbs.

Can I use other berries instead of raspberries?

Yes! Blueberries, blackberries, or chopped strawberries work well.

What makes these blondies Weight Watchers friendly?

The sugar substitute and almond flour reduce points compared to traditional recipes made with sugar and all flour.

Can I make these without almond flour?

Yes, substitute with equal amounts of all-purpose flour, though you’ll lose some nutritional benefits.

How should I measure the almond flour?

Spoon it lightly into measuring cups rather than scooping to avoid packing.

Why do I have to use a room temperature egg?

Room temperature eggs mix more easily with other ingredients, creating a smoother batter and better texture.

Why do I have to melt the butter first?

Melted butter creates the signature fudgy, dense texture that makes blondies different from cakes.

Can I use frozen raspberries instead of fresh berries?

Yes! Don’t thaw frozen raspberries first – add them directly to prevent excess moisture and color bleeding.

Can I use a 9-inch pan instead?

Yes, but your blondies will be thinner. Decrease baking time by 5-10 minutes and check for doneness.

Do I have to spray the pan with cooking spray?

Not if you line it with parchment paper. The parchment provides enough release, and the overhang makes removal easy. Just remember to run your knife along the other two edges to gently loosen the blondie from the pan.

Can I use tin foil instead of parchment paper when lining the pan?

Yes, but spray the foil with cooking spray first. Parchment paper is preferred as it doesn’t require spray.

Are blondies supposed to be gooey?

Yes! Properly baked blondies should be fudgy and slightly gooey in the center, not cake-like.

Why are my blondies dry?

Usually from overbaking or overmixing the batter. They should still look slightly underdone when removed from the oven.

I’d love to hear how your white chocolate and raspberry blondies turned out! Please leave a comment and rating below to share your experience with this healthier take on classic blondies. If you enjoy sweets, you might also love these other treats: