An epicurean adventure to: The United States of America
Prepare to indulge in the ultimate raspberry and white chocolate blondie recipe.
We don't know about you, but we like our blondies extra moist, extra fudgy and extra chocolaty. This recipe ticks all those boxes, making these blondies EXTRA delicious.
It's a heavenly combination of tangy raspberries and creamy, sweet white chocolate, all wrapped up in a rich, fudgy, brown sugar cookie-dough-like blanket.
Have them as a treat with coffee, a snack on the go or as an easy, warm dessert served with whipped cream or ice cream.
Where do blondies come from?
Blondies are believed to have originated in the United States.
They are a variation of brownies, but instead of being chocolate-based, blondies are made with ingredients such as brown sugar, butter and vanilla, resulting in a rich, caramel-like flavour.
Blondies gained popularity in the mid-20th century and have since become a very popular dessert in American cuisine.
If you like a bit of fruitiness in your bakes, you may also enjoy these strawberry jam crumble bars!
Jump to:
- Where do blondies come from?
- Fast facts - The United States of America
- What's to love about this recipe
- Key ingredient notes and substitutions
- Step-by-step guide:
- Top Tips
- Storage
- Serving suggestions
- FAQ
- More sweet treats you might enjoy
- Recipe
- More recipes made with fresh fruit
- More recipes from the US
- More snacks on-the-go
Fast facts - The United States of America
| Location | The United States of America is located in North America, bordered by Canada to the north and Mexico to the south. |
| Capital | Washington D.C. |
| Language | English is the primary language spoken in the United States. However, due to its diverse population, numerous other languages are also spoken across the country. |
| Population | Circa 331 million people |
| Trivia | Oregon is the fastest-speaking state, with people there speaking six words in the time it takes the rest of the country to say five. The slowest talkers are found in Louisiana, Alabama and the Carolinas, while New Yorkers talk the most. |
What's to love about this recipe
- These delicious white chocolate blondies are decadent. Instead of using chocolate chips, we're opting for generously sized chunks of chopped white chocolate.
- The tart raspberries balance the sweetness of the white chocolate perfectly.
- Very easy to make, you only need one bowl and a few simple ingredients.
- Can be served warmed up as an easy dessert with ice cream or whipped cream.
- Great for bake sales.
- They make a perfect treat in a lunchbox. Ideal for picnics or as camping treats.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of the post for the complete list of ingredients.
Unsalted butter
You can replace unsalted butter with salted butter but decrease the amount of salt in the recipe to half a teaspoon.
Dark brown sugar
We like the depth dark brown sugar gives to these blondies but in a pinch, you can also use light brown sugar.
Eggs
For best results, make sure the eggs are at room temperature. When eggs are at room temperature, they blend more seamlessly with other ingredients, such as sugar and butter, creating a smoother batter.
To bring the eggs up to room temperature quickly, place them in a small bowl with warm water for a few minutes.
Vanilla
If you have it available, use pure vanilla extract for this recipe. We add two teaspoons, which gives the blondies a distinct and noticeable vanilla taste. Using a good quality vanilla makes a difference.
You can also experiment with a few drops of almond extract or a grating of lemon zest.
White chocolate
What sets this white chocolate blondie recipe apart from other recipes is that we use roughly chopped-up slabs of white chocolate, rather than measly little chocolate chips.
This results in generous chunks of chocolate in every bite, significantly enhancing the overall blondie-eating experience.
Check out the photo further below for a visual reference on the desired chunkiness.
Fresh raspberries
Unfortunately, using frozen raspberries as a replacement for fresh raspberries is not recommended for this recipe.
Frozen raspberries have a higher water content when thawed, which can change the consistency of the batter and affect the final outcome.
It's best to stick with fresh, juicy raspberries for the best texture.
Step-by-step guide:
- Preheat the oven to 180℃/356℉, gas mark 4.
- Line a 20cm x 20cm (8'' x 8'') square tin with parchment paper. Leave a slight overhang of paper, which will make it easier to lift the blondies out of the tin later on.
- Melt the butter in the microwave, or on the stove, until it turns into liquid. Let it cool down for about 5 minutes.
- Add the brown sugar to a large bowl and pour the melted butter over it.
Beat together for 1-2 minutes. You can use an electric mixer, or a stand mixer for this step.
- Add the two room-temperature eggs and the vanilla. Beat again for 2-3 minutes.
- Add the all-purpose flour and salt to the bowl.
- Use a spatula or large spoon to carefully fold the flour mixture into the wet ingredients.
Ensure that you incorporate any wet ingredients that might be lingering at the bottom and sides of the bowl into the dry ingredients.
- Chop the white chocolate into rough chunks.
- Fold the white chocolate chunks into the mixture.
- Slice each raspberry in half and add them to the blondie mixture.
- Fold them in carefully, being mindful not to break them up too much. It's absolutely fine if you notice a few streaks of raspberry juice, that's exactly what you want to see.
- Scoop the blondie batter into the prepared pan, making sure to spread it into all the corners. Level the top.
- Take a few extra raspberries, slice them in half or quarters and scatter them randomly on top of the batter. Gently press them into the batter so they are partially submerged but still visible on the surface.
- Bake for 30-35 minutes, or until the top is golden brown and the centre feels firm when you press on it.
Since baking time can vary on different ovens, it's a good idea to check the blondies at 30 minutes before adding any extra minutes to avoid overbaking and losing the moist, fudgy centre.
- Once the blondies have cooled down, use the parchment paper to lift them out of the tin. Slice them into your desired-sized squares.
Top Tips
Use a kitchen scale and measuring spoons
Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!
Bring eggs to room temperature
For best results, remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room-temperature eggs contribute to creating tender and evenly rising cakes and bakes.
You can achieve this by removing the eggs from the fridge about 30 minutes beforehand or placing them in warm water for 5 minutes.
Allow the blondies to cool before cutting
VERY IMPORTANT: For optimal results, allow the blondies to cool completely before removing them from the tin and slicing. You can even put them in the fridge for an hour to help them firm up.
If you cut them too soon, they may be too gooey and might lose their shape, or the melted chocolate will ooze out. Trust the cooling process and exercise patience - yes, be very patient indeed.
Know your oven
Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly.
Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness.
When uncertain, it's always safer to bake lower and slower, within reason.
Storage
These blondies can be stored in an airtight container at room temperature for up to three days. The best thing is, they get better by day two and three!
To freeze them, allow the blondies to cool completely to room temperature after baking. Then, wrap them tightly in plastic wrap or aluminium foil to prevent freezer burn and place them in an airtight container or a resealable plastic freezer bag. They can be frozen for up to three months.
To thaw the frozen blondies, remove them from the freezer and unwrap them. Allow them to thaw at room temperature for a few hours or overnight.
Serving suggestions
- Enjoy them as is at room temperature.
- Drizzle with melted white chocolate.
- Sprinkle with freeze-dried strawberries before baking.
- Serve slightly warmed up with whipped cream or ice cream and a few extra raspberries on top.
- Works great as a gift (think Valentine's Day) or just to cheer someone up!
FAQ
There might be two reasons for this:
1. Check if you baked the blondies for the required time, at the required temperature and that they were firm on top before removing them from the oven.
2. If you slice the blondies before they have completely cooled down, it may appear as if they are raw in the middle, but that's the nature of fudgy blondies, as well as brownies - they need time to cool and set first before slicing.
The choice of using white vs. brown sugar in blondies can affect their texture, flavour and appearance.
Brown sugar contains molasses, which gives it a moist and chewy texture and a caramel-like flavour. When used in blondies, it can produce a softer and more tender texture, plus a richer, more complex flavour. Brown sugar can also give the blondies a darker colour due to the molasses content.
White sugar, on the other hand, does not contain molasses and has a more neutral flavour. When used in blondies, it can produce a crisper and more delicate texture, with a lighter colour.
Brown sugar should always be your first choice.
Blondies and brownies are dessert bars that share a similar appearance and texture, but they differ in their flavour and ingredients.
Brownies are typically made with chocolate and have a dense, fudgy texture with crispy edges and a moist centre.
Meanwhile, blondies are made with brown sugar, butter and flour and have a softer texture with more of a vanilla flavour.
Yes, you can! Just leave them out completely or replace them with a different type of berry.
More sweet treats you might enjoy
Recipe
Raspberry and white chocolate blondies
Equipment
- 1 20cm x 20xm (8'' x 8'') baking tin
Ingredients
- 220 grams unsalted butter
- 340 grams dark brown sugar
- 2 eggs - room temperature
- 2 teaspoons vanilla extract
- 285 grams all purpose flour
- 1 teaspoon salt
- 300 grams white chocolate - this should be chocolate slabs, not chocolate chips
- 100 grams fresh raspberries and a few extra for decoration
Instructions
- Preheat the oven to 180℃/356℉, gas mark 4.
- Line a 20cm x 20cm (8'' x 8'') square tin with parchment paper. Leave a slight overhang of paper, which will make it easier to lift the blondies out of the tin later on.
- Melt the butter in the microwave, or on the stove, until it turns into liquid. Let it cool down for about 5 minutes.220 grams unsalted butter
- Add the brown sugar to a medium bowl and pour the melted butter over it.Beat together for 1-2 minutes. You can use an electric hand mixer, or a stand mixer for this step.340 grams dark brown sugar
- Add the two room temperature eggs and the vanilla. Beat again for 2-3 minutes.2 eggs, 2 teaspoons vanilla extract
- Add the all-purpose flour and salt to the bowl.285 grams all purpose flour, 1 teaspoon salt
- Use a spatula or large spoon to carefully fold the mixture together by hand. Ensure that you incorporate any wet ingredients that might be lingering at the bottom and sides of the bowl into the dry ingredients.
- Chop the white chocolate into rough chunks. See blog post for a photo of how roughly you should chop it.300 grams white chocolate
- Fold the white chocolate chunks into the mixture.
- Slice each raspberry in half and add them to the blondie mixture.100 grams fresh raspberries and a few extra for decoration
- Fold the halved raspberries in carefully, being mindful not to break them up too much. It's absolutely fine if you notice a few streaks of raspberry juice, that's exactly what you want to see.
- Scoop the blondie batter into the prepared tin, making sure to spread it into all the corners. Level the top.
- Take a few extra raspberries, slice them in half or quarters and scatter them randomly on top of the batter. Gently press them into the batter so they are partially submerged but still visible on the surface.
- Bake for 30-35 minutes, or until the top is golden brown and the centre feels firm when you press on it. Since every oven is different, check the blondies at 30 minutes to avoid overbaking and losing the moist, fudgy centre.
- VERY IMPORTANT: For optimal results, allow the blondies to cool completely before removing them from the tin and slicing. You can even put them in the fridge for an hour to help them firm up. If you cut them too soon, they may be too gooey and might lose their shape or ooze a little. Trust the cooling process and exercise patience - yes, be very patient indeed.
- Once the blondies have cooled down, use the parchment paper to lift them out of the tin. Slice them into your desired sized squares.
Notes
USE A KITCHEN SCALE AND MEASURING SPOONS
Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!BRING EGGS TO ROOM TEMPERATURE
For best results, remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room-temperature eggs contribute to creating tender and evenly rising cakes and bakes. You can achieve this by removing the eggs from the fridge about 30 minutes beforehand or placing them in warm water for 5 minutes.ALLOW THE BLONDIES TO COOL BEFORE CUTTING
VERY IMPORTANT: For optimal results, allow the blondies to cool completely before removing them from the tin and slicing. You can even put them in the fridge for an hour to help them firm up. If you cut them too soon, they may be too gooey and might lose their shape, or the melted chocolate will ooze out. Trust the cooling process and exercise patience - yes, be very patient indeed.KNOW YOUR OVEN
Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly. Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness. When uncertain, it's always safer to bake lower and slower, within reason.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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