These white chocolate raspberry blondies are beyond soft and feature a perfect medley of flavors, between the sweet chocolate chips and tart raspberries in every bite.
When it comes to perfect pairings, fruit + chocolate is among my all-time favorites. Especially when you're talking white chocolate and raspberries. There's something about that combo that's irresistible to me.
I think it may have something to do with the fact that the white chocolate is rich, sweet, and creamy. And then the fresh raspberries are juicy and somewhat tart. It's just such a delicious flavor combination, right?
If you've tried my white chocolate raspberry muffins or cookies, then you know what I'm talking about. And if you haven't... well, I'd highly recommend you do that ASAP 😉
So if you love this match made in heaven as much as I do, then you are going to LOVE this recipe. These white chocolate raspberry bars are beyond dreamy, I promise.
Why You'll Love These White Chocolate Raspberry Blondies...
- That texture is everything you could want from a blonde brownie. These blondies are so buttery soft, they practically melt in your mouth.
- As I said, the flavor profile is truly perfect. Between the white chocolate chips and fresh raspberries, what more could you want?
- The recipe is super easy and straightforward and will only take you a few minutes.
What Is The Difference Between A Brownie And A Blondie?
If you've never made blondies, you may not realize that it's an entirely different recipe vs. a traditional brownie. Yes, both blondies and brownies can be gooey and they're both certainly delicious.
The main difference between a blondie and a brownie is that blondies (AKA blonde brownies) start with a vanilla base and don't typically incorporate cocoa powder. Meanwhile, brownies are chocolate-based and will contain cocoa powder, melted chocolate, or both.
What You'll Need...
- Gluten free flour: my favorite has always been Bob's Red Mill 1 to 1 flour.
- Baking powder
- Salt: I use fine sea salt in my baking.
- Room temperature butter
- Both granulated and brown sugar
- Bob's Red Mill Egg Replacer
- Vanilla extract
- White chocolate chips
- Fresh raspberries, rinsed
How To Make...
To make my white chocolate raspberry blondies, start by combining the dry ingredients in a medium bowl. Whisk it all up and set it aside for now.
Next, grab your electric mixer and beat the butter with both sugars. The mixture should be smooth and creamy. Add in the vanilla and egg replacer and continue mixing until it's all incorporated.
Then simply add the dry ingredients right in, mix on low speed until combined, and you're practically done! Just have to add that delicious final touch: fold in the white chocolate chips. The batter will be thick.
Transfer the batter into a lined baking pan. Use a spatula or your clean hands to spread it into an even layer. Scatter the raspberries all over the top of the batter. Bake on 350ºF for about 30 minutes, until the blondies are golden in color and a toothpick comes out mostly clean.
Allow the blondies to cool in the pan for 10 minutes, then transfer to a cooling rack. Make sure it has cooled completely before you slice into bars.
Tips For Making The Best White Chocolate Raspberry Bars...
- As always, my top baking tip (especially when it comes to gluten free baking) is to weigh the flour using a scale, if you have one. This is the best way to ensure accuracy. Too much flour will definitely change the texture of these blondies, and not all GF flour blends are created equal... so 1 cup of my blend may be very different than 1 cup of the blend you are using. We need 222 grams of flour for this recipe.
- The batter is thick, so it may seem like a bit of an arm workout folding in those chocolate chips. This is normal! You can always reserve some chips and sprinkle them on top before popping into the oven, too.
- When lining a square pan for any sort of bars, I like to use a large sheet of parchment paper so I have some overhang. This makes it super easy to pull the whole thing out when it's time to transfer to a cooling rack and/or slice.
- I specified 30-32 minutes of bake time for this recipe. All ovens are different, so I'd recommend you check on it around the 30 minute mark. The blondies should be slightly golden in color and a toothpick should come out mostly clean.
- You can make these blondies dairy-free by substituting your favorite non-dairy butter. I haven't tested it, but it should work. You'd also have to ensure you're using dairy-free white chocolate chips.
- If you're not looking to make these blondies without eggs, feel free to use 2 eggs instead of the egg replacer.
Did you try my white chocolate raspberry blondies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Bar Recipes, Try My...
- Banana pudding cheesecake squares
- Strawberry lemonade bars
- Apricot crumble bars
- Raspberry ricotta cake
White Chocolate Raspberry Blondies - Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ⅓ cup (67g) light brown sugar packed
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
- ½ teaspoon vanilla extract
- ½ cup (85g) white chocolate chips
- 6 ounces fresh raspberries
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the prepared egg replacer and vanilla extract and beat to combine. Add the dry ingredients and mix on low speed until combined. Fold in the white chocolate chips. The batter will be thick.
- Transfer the batter to the prepared pan, using a spatula or your hands to press down into an even layer. Scatter the raspberries on top and use your hands to press in gently. Bake for 30-32 minutes, or until the blondies are golden in color. Allow to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely before slicing into individual bars.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
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