Gluten-Free Raspberry White Chocolate Blondies

These gluten-free raspberry white chocolate blondies are chewy, buttery, and loaded with white chocolate chips and fresh raspberries. A little lemon zest brightens everything up. The batter comes together in two bowls with a spatula — no mixer needed — and they’re in the oven in about 10 minutes.

The melted butter is what makes these blondies fudgy and chewy instead of cakey. It’s the same technique I use in my gluten-free brownies and gluten-free blondies . The combination of brown sugar and white sugar gives them that golden, slightly caramelized flavor that blondies are known for, while the raspberries and lemon keep them from being too sweet.

Why You’ll Love this Recipe

• Fresh or frozen raspberries work. No need to thaw frozen raspberries. Just toss them in a tablespoon of flour and fold them into the batter frozen.
• No mixer needed. Melted butter means everything comes together with a spatula. Two bowls, 10 minutes of hands-on time.
• Sweet, tart, and bright. White chocolate, raspberries, and lemon zest is a combination that works every time.

Ingredients

Ingredient Notes

• Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. I haven’t tested other blends so I can only recommend this one.
• Cornstarch – Gives the blondies a soft, chewy texture. Especially helpful in gluten-free baking where things can turn gritty without it.
• Brown Sugar + Granulated Sugar – The brown sugar gives blondies their classic caramelized, butterscotch-y flavor. The white sugar lightens things up so the raspberry and lemon flavors come through.
• Unsalted Butter – Use unsalted so you can control the salt. Must be melted, that’s what makes these chewy and fudgy instead of cakey.
• Egg + Egg Yolk – One whole egg plus an extra yolk. The extra yolk adds richness and keeps the blondies moist and dense in a good way. Don’t skip it.
• Lemon Zest – A little goes a long way. It brightens the whole bar without tasting like lemon. You can leave it out, but it won’t be the same.
• White Chocolate Chips – This is the main flavor, so use good ones. Guittard white chocolate baking chips are my go-to.
• Raspberries – Fresh or frozen both work. Toss them in a tablespoon of gluten-free flour before folding into the batter. This keeps them from bleeding and sinking. If using frozen, don’t thaw them first.

Weigh Your Ingredients

A food scale gives you the most accurate results, especially with gluten-free flour. I include gram weights in the recipe card for this reason.

Recipe FAQs

Yes. Blackberries, black raspberries, or blueberries all work. Toss them in a tablespoon of flour the same way you would with the raspberries.

Yes. Fold in ½ cup of toasted pecans, macadamia nuts, or walnuts when you add the white chocolate chips.

Expert Tips

• Line the pan with parchment paper. Grease it after lining. This makes it easy to lift the whole slab out of the pan and onto a cutting board for clean, even cuts.
• Fold the raspberries in last and gently. A few slow folds with a spatula. If you stir too much, the berries will crush and turn the batter pink.
• Don’t overbake. Pull them when a toothpick comes out with moist crumbs, not wet batter and not dry. They keep setting as they cool in the pan.

Storage Instructions

• Storage: Store leftover blondies in an airtight container at room temperature for up to 4 days.
• Freezer Option: You can freeze blondies for later very easily. Place them on a baking sheet lined with parchment paper and freeze until solid, for about an hour. Once frozen, place the blondies in a freezer bag or freezer-safe container and freeze for up to 3 months.
• Reheat: To defrost frozen blondies, let them sit out at room temperature for about an hour until they are soft.

Serving Suggestions

While I typically eat these blondies as is because they are already so delicious, nothing goes better with a blondie than a scoop of ice cream! Try a scoop of my strawberry ice cream or even my avocado ice cream !

If you want to add a slather of frosting on top of these blondies, I recommend my strawberry frosting or brown butter cream cheese frosting . If you want a raspberry and rich chocolate combination, my chocolate cream cheese frosting is always a good choice, too!