Raspberry and White Chocolate Blondies

5 from 46 votes

Raspberry and White Chocolate Blondies

Properly fudgy, moist raspberry and white chocolate blondies made with dark brown sugar, fresh raspberries and chunky chopped white chocolate. These buttery dessert bars have a soft middle, golden edges and sharp little raspberry pockets to balance the sweetness.

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Prep Time:12

Cook Time:30

Total Time:42

Course: Dessert, Snack

Cuisine: International

Keyword: blondies, raspberry blondies, white chocolate blondies, raspberry and white chocolate blondies, chewy blondies, moist blondies

Servings: large squares

Calories: 607kcal

Equipment

1 20cm x 20cm/8-inch x 8-inch square baking tin

Ingredients

220 grams (7.8 oz) unsalted butter If using salted butter, reduce the salt to ½ teaspoon.
340 grams (12 oz) dark brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
285 grams (10.1 oz) all-purpose flour/plain flour
1 teaspoon salt
300 grams (10.6 oz) white chocolate, chopped from bars/slabs
100 grams (3.5 oz) fresh raspberries plus extra for the top

Instructions

Preheat the oven to 180℃/356℉, gas mark 4.
Line a 20cm x 20cm/8-inch x 8-inch square tin with baking parchment, leaving an overhang so you can lift the blondies out later.
Melt the butter in the microwave or in a saucepan. Leave it to cool for about 5 minutes. It can still be warm, but it should not be hot enough to scramble the eggs.
220 grams (7.8 oz) unsalted butter
Add the dark brown sugar to a large mixing bowl and pour in the melted butter. Beat for 1–2 minutes until glossy and combined.
340 grams (12 oz) dark brown sugar
Add the eggs and vanilla extract. Beat again for 2–3 minutes until the mixture looks smoother and slightly lighter.
2 eggs, room temperature, 2 teaspoons vanilla extract
Add the flour and salt. Fold everything together by hand with a spatula or large spoon. Scrape right down to the bottom of the bowl so there are no hidden streaks of flour.
285 grams (10.1 oz) all-purpose flour/plain flour, 1 teaspoon salt
Chop the white chocolate into rough chunks. Some smaller pieces and some larger chunks are perfect.
300 grams (10.6 oz) white chocolate, chopped from bars/slabs
Fold the chopped white chocolate into the batter.
Halve the raspberries and fold them in gently. A few raspberry streaks in the batter are fine, but try not to crush them completely.
100 grams (3.5 oz) fresh raspberries plus extra for the top
Spoon the batter into the prepared tin and spread it into the corners. The batter will be thick.
Scatter a few extra halved or quartered raspberries over the top and press them in lightly so they are partly tucked into the batter.
Bake for 30–35 minutes, checking from 30 minutes. The top should look set and lightly golden, the edges should be firmer and the centre should still have a slight softness. A skewer should come out with moist crumbs, not wet batter.
Cool completely in the tin until fully set. These blondies are very fudgy and moist, so chill them for about 1 hour before slicing if you want neat squares that hold their shape.

Notes

For best results, weigh the ingredients. This recipe uses grams with ounce conversions and does not include cup measurements.
Use chopped white chocolate bars or slabs rather than chocolate chips for softer, chunkier pockets of chocolate.
The blondies should look set on top with firmer edges, but the centre should still be slightly soft.
Cool completely before slicing. Chill for about 1 hour if you want very neat squares.
I don’t recommend frozen raspberries for this version, as they can release extra liquid into the batter.

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