Delicious white chocolate and raspberry blondies! They're soft, chewy and stuffed with chocolate chunks and fruity, juicy berries. It is an incredibly easy recipe, made in one bowl, and you don't even need an electric mixer to make them!
If you love simple, fuss-free bakes, that don't require any special set of skills or equipment, this recipe will be perfect for you!
These white chocolate raspberry blondies make a perfect treat all year around. Sweet and tart raspberries pair incredibly well with white chocolate and buttery, caramel flavour of the blondie.
This recipe is an adaptation of my popular biscoff white chocolate blondies recipe, but I simplified it a little. Rather than creaming the butter and the sugars together, we are using the melted butter and mixing everything by hand. It's the same method I use for making my rhubarb and custard blondies.
As with most blondies recipes, you only need few kitchen cupboard essentials to make them. Here are the ingredients for the blondies with raspberries:
- Raspberries - Feel free to use fresh or frozen raspberries. If using frozen raspberries, there is no need to defrost them before.
- Freeze dried raspberries - An optional ingredient. These will enhance and intensify the raspberry flavour in your blondie bake, but are not necessary.
- White chocolate - Chopped bar of white chocolate or chocolate chips will both work here. Try to use the best quality chocolate you can afford as it really makes a big difference to the flavour.
Just look at how easy it is to make these raspberry and white choc blondies:
Mix the melted butter and both sugars together. Add eggs and vanilla extract and whisk to combine.
Add the flour and the salt and fold until combined.
Fold in the white chocolate and freeze dried raspberries (if using), and mix well to combine.
Transfer to the baking pan and top the blondie with raspberries. Bake for 35-40 minutes.
Hint: It can be tricky to know when the blondie is cooked, especially if you want them to stay gooey, but not raw in the middle. You know the bake is ready when it starts to pull away from the sides of the baking pan and the edges are light brown. The toothpick or a skewer inserted in the middle should come out with some crumb attached to it.
- Butter - Instead of butter you can use baking spread like Stork.
- Caster sugar - Feel free to use soft light brown sugar only (substitute 70g of caster sugar with brown sugar, 220g in total).
- Flour - Swap the plain/ all purpose flour for the good quality gluten free flour to make gluten free version of these raspberry blondies.
- Large eggs - Try 2 medium eggs and an extra egg yolk instead.
- Raspberries - Use fresh or frozen raspberries. For a budget-friendly substitute, you can even use raspberry jam instead (use 100g of jam and simply swirl it on top of the brownie before baking it).
- White chocolate - You can use chopped white chocolate or white chocolate chips. If you don't like white chocolate, you can try using milk or dark chocolate instead, but the flavour will be slightly different.
- Add some nuts - Add a handful of chopped nuts to the blondie batter for some extra crunchy texture and more flavour. Pistachios, macadamia nuts or chopped walnuts will work great!
- Dried fruit - You can experiment with adding some dried fruit like cranberries, apricots or raisins to the batter.
- Sprinkles and drizzles - Use different sprinkles on top of your bake to add more variety. Desicatted coconut could be a great addition too. You can also experiment with adding a drizzle of caramel, chocolate or raspberry sauce on top.
- Vegan white chocolate and raspberry blondies - See this raspberry and white chocolate blondies recipe from A Vegan Visit blog for a vegan version.
- Baking paper
- 9 x 9 baking tin
Store these white chocolate blondies at room temperature (in the airtight container) for up to 4 days, or in the fridge for longer (up to 7 days).
They also freeze well for up to 3 months. Wrap each slice in a double layer of clingfilm and thaw in the fridge overnight.
Allow the bake to cool completely before slicing it. The blondies will need time to set properly, if you try to cutting them too soon, they will more likely fall apart.
It is always better to slightly under-bake the blondies than to over-bake them. They will continue to set as they cool down and will become firmer once cool. If you over-bake them, they will still taste delicious, but they texture will be more like a cake.
No, they are not. Blondies and brownies do not only differ in colour, but also in flavour. Brownies use melted chocolate as an ingredient, while blondies use white chocolate chips/ chunks without melting them instead. Blondies have notes of caramel and butterscotch in them, where brownies are intensely chocolatey.
Yes, they should! Although it is a bit of a personal choice. Some people prefer their blondies drier, and more 'cakey' instead. If you like your blondies to be moist and characteristically gooey in the middle, be sure to take them out of the oven when the edges are starting to brown, but there is still a slight wobble in the middle of the bake. For less gooey blondies, increase the baking times by few minutes.
If they were not baked for long enough, they will more likely sink in the middle. Try to extend the baking times by 3-5 minutes.
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White Chocolate Raspberry Blondies
- 9 x 9 baking tin see notes for options
- baking paper
- mixing bowl
- 225 g butter, melted
- 150 g soft light brown sugar
- 70 g caster sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 260 g plain flour
- ½ teaspoon salt
- 200 g white chocolate, chopped
- 10 g freeze dried raspberries optional
- 80 g raspberries fresh or frozen*
- Preheat the oven to 175°C (160°C fan). Lightly grease 9 x 9 baking tin and line it with the baking parchment, leaving plenty of overhang.
- In a large bowl, mix together the melted butter and both sugars until well combined, smooth and glossy.225 g butter, melted, 70 g caster sugar, 150 g soft light brown sugar
- Add the eggs, one at a time, whisking well after each addition. Add the vanilla extract and whisk well to combine.2 large eggs, 2 teaspoon vanilla extract
- Fold in the flour and salt and mix to combine. Add the freeze dried raspberries (if using) and white chocolate chips/ chunks. Mix to combine.260 g plain flour, ½ teaspoon salt, 200 g white chocolate, chopped, 10 g freeze dried raspberries
- Transfer the batter into prepared baking tin and smooth the top. Gently press the fresh or frozen raspberries into the top of the blondie.80 g raspberries
- Bake for 35-40 minutes. Remove from the oven and allow the blondie to cool completely. Transfer to the fridge and allow to chill for 2-3 hours or overnight. You can drizzle some melted white chocolate over the top of chilled blondie, and sprinkle some more freeze dried raspberries. Slice into 9 or 12 square pieces and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- If using frozen raspberries, there is no need to defrost them first.
- Baking tin - I always use my 9 x 9 baking tin, and cut my bake into 9 large or 12 smaller square pieces. You can also use 8 x 8 baking tin, but the baking times will have to be extended by 4-6 minutes. Rectangular or round baking pans will also be suitable for this bake, but remember to adjust the baking times accordingly.