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Three Raspberry and White Chocolate Blondies on a chopping board.

One-Bowl Raspberry and White Chocolate Blondies

Fudgy, fruity, and made in one bowl - these raspberry white chocolate blondies are the perfect sweet treat with a secretly wholesome twist!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 Squares
Calories 192 kcal

Equipment

  • Mixing Bowl
  • Whisk or Spoon
  • Measuring Cups & Spoons
  • Kitchen Scale (optional but recommended)
  • 8x8 inch Baking Tin (approximately 20 cm x 20 cm)
  • Toothpick or Skewer
  • Cooling Rack (Optional)

Ingredients
  

Instructions
 

  • Preheat the oven to180°C (350°F). Line a small square baking tin (about 8x8 inches) with parchment paper or lightly grease it.
  • In a medium bowl, whisk together the cashew butter (or tahini), liquid sweetener, egg, and vanilla extract until smooth and well combined.
  • Add the oat flour and baking powder to the bowl and stir until you have a thick, smooth batter.
  • Gently fold in the white chocolate and raspberries, being careful not to break up the raspberries too much.
  • Transfer the batter into the prepared tin and smooth out the top. Bake for 20–22 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  • Allow the blondies to cool completely in the tin before slicing into 9 squares.

Video

Notes

TIPS & NOTES:
  • Don’t overmix the raspberries: A few gentle folds are enough. Overmixing will break them up too much, turning the batter pink and overly wet. Fold them in just until evenly distributed.
  • Frozen berries work perfectly: No need to thaw! Just toss them in a teaspoon of oat flour before folding in. This helps soak up excess moisture and prevents the berries from sinking or bleeding.
  • Cool completely before slicing: These blondies are super soft when warm. For clean slices and the best texture, let them cool fully - or chill in the fridge for 20 minutes first.
  • Store in the fridge for maximum fudginess: The texture actually improves after a day in the fridge. They become firmer, richer, and even more fudgy.
  • Customize to your taste: Add a sprinkle of flaky sea salt on top before baking for a sweet-salty finish, or drizzle with melted white chocolate after cooling. For crunch, fold in chopped nuts like macadamias or almonds.
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your blondies will come out perfectly.
 
 
MORE INFO:
Read the blog post before making these Raspberry and White Chocolate Blondies for extra tips, ingredient substitutions, and storage instructions.
 
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
One-Bowl Raspberry and White Chocolate Blondies
Serving Size
 
1 blondie
Amount per Serving
Calories
192
% Daily Value*
Fat
 
10
g
15
%
Carbohydrates
 
19.8
g
7
%
Protein
 
4.3
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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