White Chocolate and Raspberry Blondies!
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Easy, delicious, fruit and chocolatey white chocolate and raspberry blondies that everyone will adore and love!
So a few months ago I posted my version of some delicious white chocolate & pistachio blondies and they were such a hit! So many of you have made them and enjoyed them, and this made me extremely happy! However, this meant I knew I should and kinda had to do another blondie recipe after SO many requests.
Therefore, these babies were born. As a blondie is basically a brownie but without the chocolate theme in the batter, I went with the same recipe as my other blondies and it worked wonders.
White chocolate & raspberry bakes
I am obsessed with all things chocolate as we all know, but white chocolate is such a good pairing chocolate to go with so many different things. I adore all things so having these blondies is just the best of the best. My white chocolate and raspberry loaf is such a popular bake, as well as my white chocolate & raspberry tart.
I always want to post more and more recipes with similar tastes as I know you all love this combination of flavours as much as I do. My white chocolate and raspberry cookies are a super popular bake for bake sales, as well as these beauties so it’s a great bake if you’re stuck for an idea.
Blondies
So I have found my delicious blondie batter that I adore and love and want to make over and over again. This is slightly different to the original recipe I posted a few years ago (original recipe below if you still want to make it) but I am obsessed.
- Butter – this can be actual real butter, a baking spread, or even a margarine, but it starts off melted
- Sugar – I tend to use both white granulated sugar and light brown soft sugar, perfect balance
- Eggs – I always use medium eggs in my bakes these days
- Flour – just regular plain flour, or you’ll have cake, and I also add a little cornflour for a softer texture
- White chocolate – for the chips in the blondie, and for the drizzle
- Raspberries – freeze dried raspberries and fresh raspberries is perfection
The method
When it comes to getting the batter right – it’s a fine line between mixing the mixture enough, but not overdoing it! I tend to melt my butter until it’s liquid (but not split) – and then mixing my sugar’s into the butter for about 2 minutes. I use a 50/50 mix of white granulated sugar, and light brown sugar, but if you want the lighter more classic blondie colour just use all white granulated!
Then, I add in my eggs and vanilla, and beat again until smooth.Then, I add in the flour and the cornflour. You may ask why do you add cornflour? And that’s because it creates an epic texture. However, if you don’t have access to cornflour (or cornstarch as it’s known in other countries) then you can leave it out. I just adore it and use cornflour often in my bakes.
Then, it’s the chocolate, raspberries and freeze dried raspberries mixed through to create a beautiful blondie mixture that you can pour into your tin and bake. I bake for exactly 25 minutes until there is a small wobble in the middle of the tin. I leave them to cool fully in the tin, and then set them in the fridge for 2-3+ hours minimum and then I decorate.
Original Recipe
Every now and again I will update blog posts to new methods and ideas that I prefer, but I will always put the original recipes in the post.. here is this original recipe!
250g unsalted butter, 250g caster sugar, 3 large eggs, 175g plain flour, 1tsp vanilla extract, 250g white chocolate chips, 200g raspberries, 10-15g freeze dried raspberries
Tips and Tricks
- I use this 9″ square cake tin for this recipe
- I use these freeze dried raspberries
- These will last 4-5 days+ at room temp or in the fridge
- These can freeze for 3+ months
- The decoration is optional, but delicious.
- You can use frozen raspberries but they may cause a softer and squishier bake because of the extra liquid
- You can swap the raspberries for other berries
- Recipe updated September 2023, original recipe in the blog post
White chocolate & raspberry blondies!
Ingredients
Blondies
- 200 g unsalted butter (melted)
- 125 g white granulated sugar
- 125 g light brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tbsp cornflour
- 200 g white chocolate chips
- 150 g raspberries
- 25 g freeze dried raspberries
Decoration
- 50 g white chocolate (melted)
- freeze dried raspberries
Instructions
- Preheat your oven to 180ºc/160ºfan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter and sugars and beat until smooth.
- Add in the eggs and vanilla and beat again until smooth.
- Add in the flour and cornflour and beat until a thick blondie mixture is made.
- Add the white chocolate chips, raspberries and freeze dried raspberries and mix through
- Pour the mixture into the tin, and spread.
- Bake the blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle.
- Leave to cool in the tin, and then set in the fridge for 2-3 hours.
- Drizzle over the extra melted white chocolate and sprinkle on some extra freeze dried raspberries. Set for 15 minutes in the fridge, portion and enjoy.
Notes
- I use this 9" square cake tin for this recipe
- I use these freeze dried raspberries
- These will last 4-5 days+ at room temp or in the fridge
- Recipe updated September 2023, original recipe in the blog post
ENJOY!
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J x
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Absolutely delicious! Incredibly easy to make and so tasty I could eat the whole tray! I love trying out your recipes, thank you for sharing them xx
Awh yay!! So glad you like them!
Wow these were amazing! Went down very well with some fussy cake eaters. Will definitely be making again and again! Love all your recipes and trying to decide what to make next. Thank you 😊
Awh yay! Amazing!!
Hi, hope you can help as I’m not sure if I’m doing anything wrong? I’ve attempted these blondies twice and both times there appears to be an awful lot of melted butter coming out of them, and they end up looking quite “greasy” and not brownie/blondie-like like in your pics☹️ I made sure I added the butter gradually like in the method but it’s done the same thing both times. Am I doing something wrong? Thanks 😊 p.s I absolutely adore your recipes and have tried a few of them but would really like to master these blondies!!
Do you use an electric whisk? Honestly, I just make sure the beginning stage is VERY thick, and then whisk the butter in slowly, and make sure its fully folded in before adding any more. If this isn’t done properly, it could lead to it being greasy! x
Thank you x Yes I use an electric stand mixer. I will definitely try them again and make sure I add the butter slowly to the thick mix. Thank you x 😊
Hi I’m not sure if my reply went through so I’ll do it again. Thank you for your reply x😊 I will definitely try them again and will make sure I add the butter slowly to the thick mix. Thank you😊
Hi Jane. Just a quick question…how much white chocolate do you melt for the drizzle on the top? I’ve read the recipe several times but can’t see a mention of how much chocolate. Is that chocolate separate to the white chocolate chips?
Thanks 🙂
I use about 50-75g! x
I’m wanting to make mini egg blondies. I have looked at this and your cookie bar recipe…..could I take out the raspberries and add crushed mini eggs?? This recipe looks easier than the cookie bars plus i haven’t got any bicarbonate of soda
I would say the cookie bars are better for Mini Eggs, as mini eggs are quite heavy and will most likely sink in the blondies – but you can definitely try it!
It worked 😊 well think it did as iv never actually had a blondie but they tasted good
Would the recipe still be the same if you didn’t want to add raspberries (except the raspberries of course!) or do you think it would need tweeking and other things added to add more flavour?
It would still work without them, but might need a smidge less cooking time as it won’t have the moisture of the raspberries!
These are soooo amazing… Everytime I’ve made them they’ve been an absolute hit… Thanks sooooo much
Awh yay!!
Hi I’ve tired to make these tonight but all the chocolate drops have sunk to the bottom can you tell me where I’ve went wrong?
Thanks
Hiya! I would say if you try and whip it up thicker next time so its really really thick (the original mixture) so that the combined mixture is thick it would be good!
not sure where i am going wrong but mine have been in the oven 2 hours and it still not cooked.
You’ve not whisked the mixture enough and its too liquid – also, your oven might not be the correct temperature (rarely ovens are) which would contribute.
Hi,
These look amazing 🙂
I just wondered – once made, how long do they last? Also are they suitable for freezing?
Thanks so much,
Ro
I’d say 4 days once made, and I have never personally frozen them, but I don’t see why not!
Can’t wait to try this 😀 What measurements does your baking tray have? I only have bigger ones and will have to adjust the recipe…
I use a 9x9inch as stated in the recipe method. ?
Oh sorry! I was probably so dazzled by the pictures… 😉 Thank you!
Love this, any recommendations on what to use instead of freeze dried raspberries I can’t find them in the shop?
You can use some fresh ones? ? or raspberry extract!
Hi how many grams would you say is a pot of freeze dried raspberries
7-10g usually (they’re very light so weight wise a little goes a long way)
Just discovered your blog. Absolutely love it! Can you make a rainbow cake please? X
Thanks! I will add it to the list, it won’t be till the next year though as I’m all full up for Christmas! x
These blondies look delicious! I’ve used frozen berries before in a cake, I find the best way to avoid moisture-overload is to defrost them in a bowl the fridge the night before, then spoon them in making sure to leave the excess liquid/juice in the bowl.
Ahh okay thats cool! Thanks!