Raspberry and white chocolate blondies

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.

5 from 46 votes

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Course: Dessert, Snack

Cuisine: International

Prep Time: 12

Cook Time: 30

Total Time: 42

Servings: large squares

Calories: 607kcal

Author: Maretha Corbett

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