These Raspberry White Chocolate Blondies are the perfect cookie bar dessert with a twist – using tahini (or cashew butter), whole grain flour and fresh raspberries.
This post is sponsored in partnership with California Giant Berries. As always, all opinions expressed are my own. Thank you for supporting the brands that help me bring you new recipes!
While I will always love chocolate and brownies, there is something special about blondies. Especially when fresh raspberries and white chocolate are involved. YES – we making blondies with fresh raspberries and chopped white chocolate. It’s seriously an incredible combination I never knew I needed until now.
Is it weird I may actually prefer white chocolate with raspberries versus dark chocolate with raspberries? I think the sweetness of the white chocolate is just tangy raspberries need.
Raspberry White Chocolate Blondies
For the past two years I’ve had the honor of partnering with California Giant Berry Farms to bring you a variety of berry recipes and show you just how simple it is to use berries year round. With December being “baking season”, this year California Giant is hosting a virtual COOKIE EXCHANGE. Everybody needs some berry cookies on their holiday cookie trays, don’t you think?
I’m bring these Raspberry White Chocolate Blondies to the party but YOU have a chance to enter your favorite recipe on the CalGiant site too. Just enter here for a chance for your recipe to be featured and a $100 eGift card to the store of your choice.
Now for the blondies!
What you need
- creamy nut/seed butter (cashew, tahini, peanut or almond)
- unsalted butter or dairy-free butter
- brown sugar or coconut sugar
- egg
- vanilla
- 1-to-1 gluten-free baking flour or whole wheat white flour
- salt
- fresh raspberries
- white chocolate
Why you will love these Raspberry White Chocolate Blondies
What’s great about blondies and cookie bars versus your traditional cookie recipe is that it can save you tons of hands-on time – once the batter is mixed, it goes into one pan and you don’t do anything but check on it in the oven a couple times.
The longest part is the chill time – which will take a couple of hours at room temperature, and at least 45 minutes in the fridge. You must make sure these raspberry white chocolate blondies are completely cooled before cutting into them, or you’ll run the risk of them not holding up as bars.
This combination is just what your cookie tray needs for the holidays.
And don’t forget to enter your recipe with California Giant! Click the image below for the entry form.
These raspberry white chocolate blondies are soft, tender, lightly sweet, fruity and extra pretty with snow-like powdered sugar dusted on time.
Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too!
Xx
Ashley
How to Make…
Raspberry White Chocolate Blondies {gluten free friendly}
These Raspberry White Chocolate Blondies are the perfect cookie bar dessert with a twist – using tahini (or cashew butter), whole grain flour and fresh raspberries.
- Prep Time: 2 hours (includes cooling)
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 bars 1x
- Scale:
Ingredients
- 4 TBSP unsalted butter, softened
- 1/3 cup + 1 TBSP tahini, creamy cashew butter, peanut butter or almond butter
- 3/4 cup brown sugar or coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup 1-to-1 gluten-free all-purpose baking flour or whole wheat white flour
- 1/4 tsp salt
- 6oz fresh raspberries, washed and well dried
- 4oz white chocolate bar, chopped
Instructions
- Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside.
- In large bowl beat together softened butter with nut butter or tahini and sugar until smooth, about 1 minute. Add egg and vanilla, mixing together until fully combined. Stir in flour and salt until just combined. Gently fold in chopped white chocolate and raspberries.
- Transfer batter to prepared pan and bake for 40-45 minutes total, covering top with foil at 20 minutes to prevent too much browning. Check bars with toothpick in a couple of spots –toothpick should come out with crumbs but batter should not be wet. Allow blondies to cool completely in pan, at room temperature for 2 hours or in fridge for 1 hour.
- Once bars have cooled, lift parchment paper to remove from pan. Use large sharp knife to cut bars into 16 squares. Sprinkle with confectioners sugar for a styled touch if you’d like.
Recipes Notes:
Bars best stored covered in fridge.
Nutrition Information:
- Serving Size: 1 bar
- Calories: 179
- Sugar: 15
- Sodium: 44
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 19
Here are some Raspberry Cookie Exchange recipes from other California Giant Ambassadors.
- Raspberry Swirl Cookies
- Raspberry Chocolate Thumbprint Cookies
- Raspberry Cheesecake Chocolate Thumbprint Cookies
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Mary says
Is whole wheat pastry flour acceptable? I’m still a newbie at understanding how to sub different flours. Thanks!
Ashley says
That should be fine! Whole wheat white and whole wheat pastry are pretty interchangeable. And the 1:1 gluten-free baking flour subs well with those in most recipes.