Gluten-Free Raspberry White Chocolate Blondies

These gluten-free raspberry white chocolate blondies are perfect as a special treat. The combination of sweet white chocolate, tart raspberries, and some bright lemon zest creates a unique flavor that's so delicious. They're easy to prepare and on the table in under 1 hour!
A single raspberry white chocolate blondie topped with fresh raspberries on a round cooling rack.
A close up of a slab of gf white chocolate raspberry blondies cut into 9 equal squares with fresh raspberries and white chocolate chips decorating the top.

I love these gluten-free raspberry and white chocolate blondies because they are the perfect blend of sweet and tart flavors, combining creamy white chocolate with the tartness of raspberries. 

This white chocolate raspberry blondies recipe is perfect for any occasion – from birthday parties to Easter to Mother’s Day. They’re always a crowd pleaser! They’re so gooey and chewy, yet light and bright from the additions of raspberries and lemon. 

Plus, they’re easy to make at home, leaving you with a delicious dessert that’s sure to impress your friends and family with minimal time and effort. Getting them in the oven only takes about 10 minutes of hands-on time. You can have this yummy gluten-free dessert on the table in just about an hour, making it perfect for last minute desserts. 

You’ll love this recipe because:

  • You can use fresh or frozen raspberries. If raspberries aren’t in season, you can easily use frozen raspberries in these white chocolate blondies. No need to let them thaw either! Just toss them with some gluten-free flour and add to the batter frozen. 
  • No special tools needed. I love this recipe because all you need are two mixing bowls and a whisk or spatula. No electric mixers needed. The butter is melted so it easily combines with the sugars in this recipe without extra tools. 
  • It’s gluten-free! Using a gluten-free flour blend makes these delicious blondies, without any of the gluten! Just follow my tips and tricks for making them and I swear you’ll have no idea they are gluten-free!


Ingredients in small bowls to make gluten free white chocolate raspberry blondies, including brown sugar, egg yolk, egg, sugar, raspberries, gluten-free flour blend, salt, cornstarch, baking powder, white chocolate chips, vanilla, lemon zest, and melted butter with text overlays over each ingredient.

Ingredient Notes

  • Gluten-free flour blend – I have tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. This flour blend contains white rice flour, brown rice flour, sorghum flour, potato starch, and tapioca flour, as well as xanthan gum. I cannot verify that other gluten-free flour blends will deliver the same success in this recipe since I haven’t tried them yet. 
  • Cornstarch – I love to add cornstarch to cookies and bars as it gives them a soft and chewy texture, which is especially beneficial for gluten-free recipes which can often be gritty. 
  • Sugar – We’re using a combination of white granulated sugar and brown sugar for this recipe. The brown sugar gives the blondies their classic caramelized and nutty flavor, while the white sugar lightens up the bars to make room for the raspberry and lemon flavors to shine through.  
  • Unsalted butter – It’s best to use unsalted butter for this recipe, since the salt content can vary between brands of salted butter. This allows you to maintain total control over the amount of salt you add to the batter. With that said, melted butter is crucial for achieving a chewy and fudgy texture in these blondies.  
  • Egg and egg yolk – For this recipe, you’ll need one whole large egg and one additional egg yolk for added texture and flavor. Make sure to weigh the whole egg if it is not a standard large size (50 g). The extra egg yolk helps make these blondies incredibly moist and chewy, so don’t skip it!
  • Lemon zest – Lemon zest adds a bright, citrusy flavor and aroma to these white chocolate blondies. A little bit goes a long way! I zested one small lemon for this recipe. If you don’t have a lemon on hand, you can leave out the lemon zest. The bars will still be delicious, but they just won’t have that small hit of citrus from the lemon. 
  • White chocolate chips – High-quality white chocolate chips are essential for this recipe, as it’s the main flavor you’ll be tasting. Guittard white chocolate baking chips are a great choice!
  • Raspberries – You can use fresh or frozen raspberries for this recipe. I like to toss them in a tablespoon of the gluten-free flour to help them not bleed into the bars when they are getting incorporated. If you use frozen raspberries, don’t thaw them. Just use them frozen.

I find it easiest to melt butter on the stove top instead of in the microwave. Melting butter in the microwave tends to be a recipe for disaster because you’ll hear that iconic “POP” and the next thing you know butter is everywhere. The microwave heats the butter too quickly and the fat solids go flying over your microwave. Low and slow over the stove top is always my preference. No wasted butter!


Don’t have raspberries? Use black raspberries, blackberries or blueberries in their place!

Not a fan of white chocolate? Use dark chocolate chips instead — they pair wonderfully with raspberries!

Love a little crunch? Add some toasted pecans or walnuts to the recipe when you add in the chocolate chips. I recommend 1/2 cup!

Looking for something a bit more decadent? Drizzle the blondies with melted white chocolate or a simple lemon glaze.

Step-by-Step instructions

These raspberry and white chocolate blondies are very quick to whip up! The following step-by-step photos with matching steps are not the full recipe, but are intended to show you the recipe being made at various stages so you can make these gluten-free blondies perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A ceramic bowl with fresh raspberries covered in gluten-free flour in it.
Add the raspberries and 1 tablespoon of gluten-free flour into a small bowl. Toss until the raspberries are coated in the flour. Set aside.
A glass mixing bowl with a gluten-free flour mixture and a whisk.
Add the remaining gluten-free flour, cornstarch, baking powder, and salt to a mixing bowl. Whisk until combined. Set aside.
A glass mixing bowl with brown sugar, granulated sugar and melted butter in it before mixing together.
In a separate large bowl, add the melted butter, granulated sugar, and brown sugar together. Mix for 1-2 minutes, until the mixture is combined.
A glass mixing bowl with brown sugar and melted butter mixture topped with an egg, egg yolk, lemon zest, and vanilla extract.
Add the egg, egg yolk, vanilla extract and lemon zest. Mix until smooth.
A glass mixing bowl with gluten-free flour topped on a golden mixture.
Gradually add the dry ingredients to the wet ingredients, stirring in between each addition.
A glass mixing bowl with a gluten-free blondie batter topped with gluten-free flour and fresh raspberries.
Stir in the chocolate chips until evenly distributed. Then, add the floured raspberries to the mixture.
A glass mixing bowl of gluten free white chocolate raspberry blondie batter in it.
Gently fold the raspberries into the batter, being careful not to break them.
A square metal baking dish lined with parchment paper that has gluten free raspberry white chocolate blondie batter in it before baking in the oven.
Spread the blondie batter into a prepared 8×8-inch baking pan.
A square metal baking pan filled with gluten free raspberry white chocolate blondies that have been baked in the oven with a bowl of raspberries to the side.
Bake for 26-30 minutes, until the blondies are golden brown and the center no longer looks wet or shiny.
An overhead view of a slab of white chocolate raspberry blondies cut into 9 equal sections on a piece of parchment paper and decorated with fresh raspberries.
Let the blondies cool completely before slicing into pieces and serving. I like to serve my blondies with additional fresh raspberries on top.

Recipe FAQs

Are blondies gluten-free?

Generally, traditional blondies have gluten as they include all-purpose flour. However, this recipe has been specially crafted to be gluten-free by using a gluten-free flour blend that is an equivalent substitution for all-purpose flour.

Are blondies supposed to be gooey?

Yes, blondies should be a little gooey, similar to brownies. Blondies typically have a golden-brown and crispy crust with a slightly gooey center. If you want your blondies to be extra-gooey, take them out at the lower end of the bake time indicated in the recipe. For those who prefer their blondies closer to cookie bars, extend the baking time for a few minutes.

What is the difference between a brownie and a blondie?

While they have some similarities in shape and texture, the main difference between brownies and blondies is in the ingredients. Brownies are made using cocoa powder, leading to their signature dark chocolate flavor and thick texture. Blondies lack cocoa powder and typically use brown sugar, giving them a golden color and a sweeter taste instead. White chocolate chips or nuts usually are added in to keep up the “blonde” hue of blondies. Whereas brownies will typically have semi-sweet or dark chocolate chips incorporated into the batter. 

Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries in these blondies. Just toss them in the gluten-free flour while frozen, there’s no need to thaw them. 

hints & tips

  • When mise en placing your ingredients, make sure you get the measurements just right – too much or too little can really affect the final result. For the most accurate results, I suggest using a food scale to measure your dry ingredients, like gluten-free flour. A food scale only costs around $10 and it simplifies the cleanup process (no need for cleaning multiple measuring cups!). I’ve included the metric measurements in the recipe card.
  • Make sure to grease the baking pan to ensure that your blondies don’t stick to the pan. For an easier time removing them, I like to line the pan first with parchment paper and then grease it. This way, you can take out the bars from the pan onto a cutting board and cut them into even pieces.

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. 

A stack of three gluten-free raspberry white chocolate blondies on a cooling rack surrounded by fresh raspberries.

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 rrosting. If you want a raspberry and rich chocolate combination, my chocolate cream cheese frosting is always a good choice, too!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A single raspberry white chocolate blondie topped with fresh raspberries on a round cooling rack.

Gluten-Free Raspberry White Chocolate Blondies

These gluten-free raspberry white chocolate blondies are perfect as a special treat. The combination of sweet white chocolate, tart raspberries, and some bright lemon zest creates a unique flavor that's so delicious. They're easy to prepare and on the table in under 1 hour!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Servings: 9 servings
Calories: 309kcal
Author: Megan


  • 1 cup raspberries (125g, 4.25 oz)
  • 1 cup gluten-free all purpose flour blend (144g)
  • 2 tbsp cornstarch (16g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup butter (melted (113g))
  • 3/4 cup brown sugar (packed (150))
  • 1/4 cup granulated sugar (50g)
  • 1 large egg (room temperature (50g))
  • 1 egg yolk (room temperature (18g))
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup white chocolate chips (85g)


  • Preheat oven to 325°F (160°C). Line a 8×8-inch square baking dish with parchment paper. Spray with non-stick cooking spray. Set aside.
  • In a small bowl, add the raspberries and 1 tablespoon of the gluten-free flour blend. Toss until the raspberries are coated in the flour. Set aside.
  • In a medium mixing bowl, add the remaining gluten-free flour blend, cornstarch, baking powder, and salt. Whisk to combine. Set aside.
  • In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Mix until combined and smooth.
  • Add the egg, egg yolk, vanilla extract and lemon zest. Mix until combined.
  • Gradually add in the dry ingredients, mixing until no more streaks of flour remain.
  • Stir in the white chocolate chips until thoroughly distributed.
  • Then, carefully fold in the raspberries, trying not to crush them while mixing.
  • Pour the blondie batter into the prepared baking dish. Spread with a spatula or knife to smooth out the top.
  • Bake at 325°F (160C) for 26-30 minutes, until the edges are browned and a toothpick inserted into the center comes out with moist crumbs. If it comes out with dry crumbs, the blondies are over baked. If it comes out with wet batter, they need more time to bake.
  • Let the blondies cool in the pan for at least 15 minutes before removing to a cutting board to slice into squares.


  • I recommend Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. However, if you decide to use a different gluten-free flour blend that does not contain xanthan gum, you should add ¼ teaspoon of it before proceeding with the recipe. I haven’t tested any other gluten-free flour blends myself, so I cannot recommend them.
  • For the most accurate results, I recommend weighing your ingredients with a food scale. The recipe card at the top includes measurements in metric. 
  • If you or somebody in your family suffers from celiac disease, or if you are on a gluten-free diet, it’s crucial to double check all ingredients before using them. Even though manufacturers should keep their ingredients and manufacturing processes the same, sometimes changes do happen.


Calories: 309kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 233mg | Potassium: 109mg | Fiber: 2g | Sugar: 30g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

A stack of three gf raspberry white chocolate blondies on a wire cooling rack with additional blondies topped with raspberries and white chocolate chips.
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. Is it baking soda or baking powder? It says baking powder in the list of ingredients and baking soda down in the directions?

    1. Sorry, Tarren! It’s baking powder! I don’t know what happened there – I’m updating now. Thanks for bringing it to my attention!