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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Hi, I made these blondies today and they end up looking greasy on the button, the first part sugar & eggs didn”t get very thick enough, I added the butter gradually like you said, did I do something wrong? They look a little under baked, but when I done the jammy dogers blondies I over baked they was more cakey so was a little cautious
It may just be that they are a little under baked, but sometimes white chocolate can start to cook a little weird if it sinks and gets greasy x
Hi Jane. Just to say ur receipes are insane, I love them all. Not sure if my comments are showing up. Can I use this method that you use in your raspberry brownies for this blondie recipe?
Thank you
I would recommend following this method as the recipe is different xx
Hi Jane,
These were delicious! I just wish the bottom didn’t come out soggy with all of the raspberries at the bottom as well. I was wondering if mixing in pureed raspberries would work? That way you don’t have to worry about the raspberries falling to the bottom and having the extra water content bake out? Thanks for your help!
Ahh unfortunately yes this can happen! You can for sure try swirling through a coulis, or use just freeze dried as that prevents the problem as well!
Absolutely bloody delicious 😋
These were delicious!
I really want to make peanut butter and jam/raspberry blondies
Will these work with peanut butter instead of white chocolate???
Thank you!
The mixture can be quite thin, it may be better to look at my other blondies such as my bakewell/kinder blondies as that batter is thicker! x
Hi Jane,
I have tried freezing these and they freeze really well! How long after freezing do you recommend they need to be used by?
thanks!
The usual recommendation is 3 months!!
Hi! First of all these taste incredible thank you so much for sharing all your recipes with us! I don’t feel I’ve quite perfected this recipe yet – the bottom was very soggy (possibly from sunken raspberries? I’m not sure?) and the top had the lovely crack but it was actually too crumbly, I did have to leave them in for 45 mins but covered the top with foil after 40 mins like you said. The knife wasn’t coming out clean but I’m confused that I may have over baked? Welcome to my over thinking brain!! I mean they still tasted amazing, just want to make it perfect!
It does sound a little all over the place, which can definitely happen when baking with raspberries!! The soggy bottom will be from the raspberries (it may be better to reduce how many you use next time maybe, just to test it), and then maybe also bake on a lower temperature, but for longer – this should prevent the top crumbling! x
The guys at work love this
Hi, your recipes are amazing!!
I am doing a batch of these blondies and also the caramel and white chocolate. Is there a reason the basic blondie recipe is different, or can i use this basic recipe for both so i dont have to make separately before adding the toppings?
They are just different techniques and recipes – I have several recipes for each type. You can use whichever you prefer!
Hi Jane! I’m sure that you have saw my comments before. I just wanted to say that I love your recipes! You have inspired me so much and I wanted to thank you!
I am making this for my mum, however I only have an 8 inch square tin. I was just wondering if I should take 1/9 of the recipe off to make sure that I have the right amount for the size of tin? Thank you!
Ciaran. 😊
Hey! So volume in tins works slightly differently then just taking off 1/9th – the recipe is about 0.8x the recipe for an 8″ square, so about 4/5 worth – and then it should be fine! xx
Hi Jane, made these at the weekend as it’s raspberry season however, my raspberries and choloclate sunk to the bottom. I was reading the comments above and wanted to check that the issue may be not beating the mixture enough? Can you overheat the mixture?
For this sort of sponge mix you can over beat, but it’s quite hard to do so. Typically the mix is quite thick so that is what you are after! – you can coat the raspberries and chocolate chips in flour, and sprinkle some on top and that should help!
I’ve made these three times now because they are AMAZING and so yummy. Foolproof recipe, and such a crowd pleaser. So many people asked for the recipe after!
Very moorish
Why did mine become a sponge cake?
You’ve over baked or the oven temp was too high.
I am in love with this recipe, they taste amazing! I ended up using frozen raspberries which made my blondie more of a pinkie as I’ve been calling them. Still really good though and they look really cute pink.
Hi!
If I wanted to bake these in a 4 inch baking tin, would I just half the recipe and cook for a little longer?
Hey! Sorry do you mean a 4×4″ square? That’s a lot smaller than this, about 1/5th of the recipe so I’m not sure how well it’ll work!
Hi Jane – I only have a 20x20cm tin, what measurement adjustments would you recommend for this size? Thank you so much so excited to make these today x
Hey! I would reduce the recipe to about 0.8x the recipe – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – this website can help with ingredients! x
Thank you so much Jane! X