Get ready to indulge in the ultimate raspberry and white chocolate blondies! 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, wrapped up in a rich, fudgy, brown sugar cookie-dough-like blanket. Have them as a treat with coffee, an on-the-go snack or as an easy dessert served with cream or ice cream.
If you like a bit of fruitiness in your bakes, you may also enjoy these strawberry jam crumble bars!
Jump to:
What's to love about this recipe
- These blondies really are very decadent because we are not using chocolate chips, instead we're using big chunks of chopped up white chocolate slabs.
- The tart raspberries balances the sweetness of the white chocolate perfectly.
- Very easy to make, you only need one bowl and a few simple ingredients.
- Serve as a unique dessert with ice cream or whipped cream.
- Great for bake sales.
- They make a perfect treat in a lunchbox. Ideal for a picnic and 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.
**See the recipe card for the full list of ingredients.
Unsalted butter - You can replace this with salted butter, but decrease the amount of salt to half a teaspoon.
Dark brown sugar - We like the depth dark brown sugar gives to these blondies, but you can also use light brown sugar.
Eggs - The eggs should be at room temperature. When eggs are at room temperature, they mix better with other ingredients, such as sugar and butter, resulting in 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 - Use pure vanilla extract if you can because we add two teaspoons' worth, so the taste is quite prominent.
White chocolate - Here's what sets these blondies apart from other recipes that call for chocolate chips instead. We use chopped up slabs of delicious white chocolate and we chop them quite roughly. This gives you lovely big chunks to bite into. It's a game changer! As a guide, see further down for a photo of how rough we chop the chocolate.
Fresh raspberries - Unfortunately, frozen raspberries is a big no-no for this recipe and we would not recommend it as a replacement for fresh. They will add additional liquid to the batter and you will end up with a very different consistency.
How to make these white chocolate raspberry blondies
- 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 parchment paper to make lifting the blondies out later easier.
- Melt the butter in the microwave until completely liquified. You can also melt it on the stove in a small saucepan. Set side for 5 minutes to cool down slightly.
- In a medium bowl, add the brown sugar 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.
- Add the two room temperature eggs and the vanilla. Beat again for 2-3 minutes.
- Add the all purpose flour and salt and fold the mixture together by hand with a spatula or large spoon. Make sure to incorporate all of the wet ingredients that might be lurking at the bottom and sides of the bowl with 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 it to the blondie mixture. Very gently fold them in trying not to break them up too much. Don't worry if you see some raspberry juice streaks, you want that.
- Scoop the blondie batter into the prepared tin, working it into all the corners and levelling the top. Slice a few of the extra raspberries in half, or quarters, and randomly dot them around on top, slightly pushing them into the batter but still showing on top.
- Bake for 30-35 minutes, or until the top is golden brown and the middle of the bake feels firm when you press on it. All ovens are different, so check the blondies at 30 minutes before adding any extra minutes. Overbaking may cause you to loose that moist, fudgy centre.
- VERY IMPORTANT: For best results, let the blondies cool down entirely before removing and slicing them. You can even put them in the fridge for an hour. If you slice them to soon they will be too gooey and might ooze a little, loosing their shape. Trust the cooling-down process and be patient. Very patient.
- Once the blondies are cooled, lift them from the tin with the help of the parchment paper. Slice them into your desired sized squares.
Storage
These blondies will keep well sealed in an airtight container, at room temperature, for 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.
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.
More sweet treats you might enjoy
More recipes made with fresh fruit
3-Ingredient Mango Mousse, no eggs, no gelatine
Blueberry muffin recipe made with buttermilk
Recipe
Raspberry and white chocolate blondies
Equipment you may need
- 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 parchment paper to make lifting the blondies out later easier.
- Melt the butter in the microwave until completely liquified. You can also melt it on the stove in a small saucepan. Set side for 5 minutes to cool down slightly.
- In a medium bowl, add the brown sugar 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.
- Add the two room temperature eggs and the vanilla. Beat again for 2-3 minutes.
- Add the flour and salt and fold the mixture together by hand with a spatula or large spoon. Make sure to incorporate all of the liquid mixture that might be lurking at the bottom of the bowl.
- Chop the white chocolate into rough chunks. See blog post for a photo of how roughly you should chop it.
- Fold the chocolate chunks into the mixture.
- Slice each raspberry in half and add it to the blondie mixture. Very gently fold them in trying not to break them up too much. Don't worry if you see some raspberry juice streaks, you want that.
- Scoop the blondie batter into the tin, working it into all the corners and levelling the top. Slice a few of the extra raspberries in half, or quarters, and randomly dot them around on top, slightly pushing them into the batter but still showing on top.
- Bake for 30-35 minutes, or until the top is golden brown and the middle of the bake feels firm when you press on it. All ovens are different, so check the blondies at 30 minutes before adding any extra minutes. Overbaking may cause you to loose that moist, fudgy centre.
- VERY IMPORTANT: Let the blondies cool down entirely before removing and slicing them. You can even put them in the fridge for an hour. If you slice them to soon they will be too gooey and might ooze a little, loosing their shape. Trust the cooling-down process and be patient. Very patient.
- Once the blondies are cooled, lift them from the tin with the help of the parchment paper. Slice them into your desired sized squares.
**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
For food safety advice, including guidance on food allergies
Leave a Reply