Raspberry Dark Chocolate Blondies - Handle the Heat
Filed Under: Bar Dessert | Chocolate | Dessert

Raspberry Dark Chocolate Blondies

By Tessa Arias
July 23rd, 2019
5 from 5 votes
5 from 5 votes

Super quick and easy Raspberry Dark Chocolate Blondies are ultra ooey, gooey, and chewy blonde brownies stuffed with melty dark chocolate and tart raspberries for the perfect simple sweet treat!

Yield: 9 blondies

Prep Time: 15 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: Bold dark chocolate + tart fresh raspberries = bliss.
Texture: Ultra chewy, fudgy, ooey, and gooey. What more could you want?
Ease: EASY. Less than 1 hour total with no electric mixer required.
Pros: Fun yet simple twist on classic blondies.
Cons: None!
Would I make this again? Absolutely! I wish I had one right now with a cold glass of milk.

Recently I did a poll on my Instagram story about which chocolate flavor combinations you all like best.

Chocolate and…. orange? Nutella? Mint? Peanut butter? Caramel? Strawberry?

The most popular answer was chocolate + raspberries!

Raspberry Dark Chocolate Blondies cut into squares

It was a pretty closer call, though. I was glad to see you guys are as obsessed with chocolate as I am!

Anyways, the poll inspired me to create another chocolate raspberry recipe but I didn’t want to spend all day on it.

The last time I published one was last year for my No Bake Chocolate Raspberry Frozen Pie which is a great summer treat but requires a freezing period. AKA delayed gratification.

Blondie batter in pan ready for oven

I didn’t have the patience for that so that’s when these Dark Chocolate Raspberry Blondies were born. They take just minutes to prepare, don’t require an electric mixer, and if you keep your kitchen well stocked you may already have all the ingredients!

Raspberry Dark Chocolate Blonde Brownies ready to be sliced into squares

Sinking your teeth into the first bite of one of these blondies is an out of body experience. Not only is the marriage of dark chocolate and tart raspberries incredibly complementary, but the combination of the chewy blondies with the gooey chocolate and fruit is next level.

Dark Chocolate and Raspberry Blondies sliced into squares

How to Make CHEWY Raspberry Dark Chocolate Blondies

There are three steps to making ultra fudgy and chewy blondies:

1) Use bread flour for chewy blondies

Bread flour has a higher protein level which helps form sturdier strands of gluten for that perfect chewy bite. It’s a great simple tip to add more chew to any brownie or blondie recipe.

If you don’t have bread flour, just use 1 cup (127 grams) of all-purpose flour. The blondies will just be slightly less chewy.

2) Add in an extra egg yolk for richness

Similarly to the bread flour above, an extra egg yolk adds a little bit more protein to the batter, as well as more fat. This results in fudgy rich blondies that everyone loves.

3) Don’t overbake blondies

These blondies are meant to be a little gooey and soft. You can remove them from the oven just before they look like they’re completely done because the residual heat of the oven and the pan will continue to cook them.

Why I always use a metal baking pan for blondies:

To make sure the blondies cook completely and hold their shape while remaining soft and a little gooey, I highly recommend a quality metal baking pan. Not glass or ceramic as those materials take longer to heat up and cook. You also won’t get those ultra chewy edge pieces with glass or ceramic!

Can I double this recipe?

Yes! Just double all ingredients and bake it in a 9×13-inch baking pan and add a few minutes to the baking time.

Can I use frozen raspberries?

Absolutely. That’s actually my preference. I love unthawed frozen raspberries here because they won’t get mashed into the thick batter and will hold their shape for a beautiful presentation with bites of fruity tartness throughout.

Can I use chocolate chunks instead?

Of course! Replace the chips with 6 ounces (170 grams) of bittersweet chocolate, chopped into chunks.

How should I store blondies? Can I freeze blondies?

You can store the blondies for to 3 days at room temperature or up to a week in the fridge. If storing for more than a day, wait to slice the blondies into bars until you’re ready to serve to prevent stale edges. You can also freeze up to 3 months in an airtight container. Thaw overnight at room temperature then refresh in a 325°F oven for about 5 to 10 minutes.

Gooey blondies stuffed with tart raspberries and melty dark chocolate

More Blondie Recipes

5 from 5 votes

How to make
Raspberry Dark Chocolate Blondies

Yield: 9 blondies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Super quick and easy Raspberry Dark Chocolate Blondies are ultra ooey, gooey, and chewy blonde brownies stuffed with melty dark chocolate and tart raspberries for the perfect simple sweet treat!


  • 1 stick (113 grams) unsalted butter
  • 1 cup (200 grams) lightly packed dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine salt
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (64 grams) bread flour
  • 1 cup (173 grams) bittersweet chocolate chips
  • 3/4 cup (75 grams) fresh or frozen raspberries (don't thaw if frozen)


  1. Preheat the oven to 350°Line an 8 by 8-inch pan with foil or parchment paper. Spray with nonstick cooking spray.

  2. In a large heat safe mixing bowl, heat the butter in the microwave until melted. Add the sugar to the hot butter and stir with a rubber spatula. Let cool until just warm.
  3. Add the egg, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. Stir in chocolate chips and the raspberries.
  4. Pour the batter into the prepared pan. Bake for 30 minutes, or until lightly golden brown at the edges and set but not overcooked. Allow to cool slightly before cutting.
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Abby — May 3, 2022 at 1:20 pm

    Literally one of my favorite recipes from Tessa. It’s so easy to whip up and has the perfect texture and flavors. Not too sweet and has that perfect combo of tart raspberries and dark chocolate. My boy friend can eat an entire tray of these if I leave them out (and so could I)! Easy to transport too and good for sharing, 100% recommend these for any sort of gathering you need to bring a dessert to.

    • #
      Emily — May 9, 2022 at 8:48 am

      Yay! So happy to hear how much you and your boyfriend love this recipe!

  2. #
    Mohammad Alkandari — January 28, 2022 at 9:57 am

    Very delicious and enjoyed more the next day. Thanks.

  3. #
    Christa — May 25, 2021 at 4:29 pm

    Any idea how this would work with freeze-dried raspberries?

    • #
      Tessa — May 26, 2021 at 9:08 am

      I haven’t tried that, but I don’t think I’d recommend it. The ratio of raspberries compared to freeze-dried wouldn’t be correct, and it may actually dry out the blondies. You’re welcome to add freeze-dried raspberries as a gorgeous garnish though, like in my Raspberry Brownie Recipe! If you do end up experimenting with it, please let me know how it goes! 🙂

  4. #
    Sharon — May 8, 2021 at 9:13 am

    Can all-purpose flour be substituted for the bread flour?

    • #
      Tessa — May 10, 2021 at 2:11 pm

      Please see #1 in the pink box above the recipe 🙂

  5. #
    Elisa — August 20, 2020 at 10:03 pm

    i only have a glass pan that size. Is it impossible to get a good result?

  6. #
    Cookie Queen — June 19, 2020 at 10:38 am

    Nice, thank you! I winged it with the salt but should have measured (I used too little) – I think this recipe is great! I also winged it with the 2nd egg yolk bc I didnt want to deal so I just ommitted. I wouldnt do this if I could have used the egg white right away and I do believe I lost some binding but these are still great… all to say, even with incomplete ingredients/laziness I’m happy with the recipe, thank you! (Also did not have bread flour)

  7. #
    Emily — May 30, 2020 at 4:10 pm

    Could I substitute the bread flour for all purpose flour?

  8. #
    Kake — April 11, 2020 at 2:14 pm

    We are in the quarantine and difficult time for everyone.
    I wanted to bake something for Easter and need a recipe for less ingredients and yummy.
    I have frozen Raspberry in my freezer so made this recipe.
    What I use was only a mixing bowl and a spatula.
    It was easy and taste good. Chewy, just right amount of sweetness and tartness.
    I will make it again. Thanks, Tessa.

  9. #
    accounting and taxation — September 25, 2019 at 3:48 am

    yummy recipe. I really like this. can you share more tasty recipes that help you others to try it.

  10. #
    happy wheels — August 3, 2019 at 5:37 am

    I will try this recipe tomorrow for my family

  11. #
    Amrita Chugh — August 1, 2019 at 1:32 am

    Hey! loving the recipe.
    can i make this recipe with white chocochips instead of dark choco chips? or maybe a mix of both?

  12. #
    Sabrina — July 27, 2019 at 1:31 pm

    thank you, great never recipe, never had these before, and for the derivative recipes too!

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