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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I got so excited when I saw this recipe and couldn’t wait to try it out. Today was the day and unfortunately it didn’t turn out as I’d hoped. The blondies were in the oven for 50-55 mins and they were still raw in the middle while the top started to get burned. I actually gave up in the end. Not really sure what went wrong as I followed all the instructions and steps. A bit gutted really. It’s still a great recipes if it works out fine but maybe not for me.
Hiya! This could be a number of things, but the likely answer is the mixing process was slightly off – this can cause the mixture to be too runny, which may cause baking problems. It is definitely worth another go – just keep an eye on the mixing process! Hope this helps! x
Can I just ask if the mixing process was off does this mean it was over mixed? The same thing happened to me, in the oven for 60 mins and still completely raw in the centre 😭
Hiya! It’s hard to say for certain, but often means that the whipping process was incorrect or that the folding wasn’t quite careful enough and the egg mixture was deflated. Hope this helps! x
Hi Jane. Love your white choc and raspberry cookies. Want to make these and was wondering if I could use only freeze dried raspberries omitting the fresh (frozen) out. If so roughly how many grams would you recommend? Thank you. Sarah
Yes for sure! You can use 15-20g worth! x
Can you make it without the raspberrys?
Love this recipe, super quick and really easy to do 🙂
Good but tasted like it was missing something. A pinch of salt maybe? worked well with frozen raspberries without letting them thaw.
can you make it with milk chocolate instead of white chocolate?
Mine was raw at the bottom, despite cooking for well over an hour and checking every 5 mins past the recommended 50mins. One reason will be that I used 50g extra of fresh raspberries. But I don’t think I got the mixing right either – the egg/sugar mixture definitely didn’t double in size. Where am I going wrong? Do I just need to have more patience and whisk for longer? I must add that the end result was still delicious; I’d just like them to look neater and not fall apart!
Hi Jane, I’m thinking of making these but adding biscuits on the top (similar to your jammie dodger recipe) – Will this work? Or will the ingredients/method in this recipe not allow it?
Thank you in advance
Hello, it should work so yeah give it a go xx
Absolutely love all of your recipes, the biscoff brownies and choc orange are clear winners but I wanted to try a blondie for a change. I’ve had bad experiences with raspberries in cakes so wanted to try cranberries and white chocolate, would you say this recipe could substitute cranberries well or would you recommend a different blondie recipe due to them being a lot dryer than Raspberries? Thanks!! Xx
Hey! Thank you so much, I’m so glad you love them! Are they fresh or dried cranberries?xx
Super super yummy! First time I’ve ever made blondies and I have to make them again this summer.
I learnt from the other comments and your advice Jane to make sure the eggs and caster sugar to begin with were whipped super thick, took a bit of time to get it thick enough before adding the melted butter slowly, but totally worth it in the end as it baked beautifully and the white chocolate chips didn’t sink.
I didn’t use freeze dried raspberries just fresh ones as I couldn’t get hold of any in time.
Your recipes are a big hit in my household. Cant wait to try more.
Thank you 😊
I Only have medium eggs how many should I use please.? X
Hii! You can use 4 medium eggs instead :)x
Hi Jane.
I have made these before and turned out beautifully. However, this time I doubled the mixture and they’ve both turned out really greasy. Do you know why this could be?
Thanks 🙂
Greasy texture often comes form white chocolate – sometimes its because its got to the bottom and almost starts frying so creates a greasy texture so it may be worth trying bigger chunks!
Hi Jane!
Just wondering if I could reduce the grams of raspberries in the recipe so that the blondies are more cakey rather than fudgy? If so, by how much?
Thanks x
Yes you can do – You can use anything less really, but also you can bake for a bit longer to get more cakey x
I made these today and they turned out like an eggy cake 🥺 any ideas where I went wrong?
Hi Jane, I love this recipe, however I baked them last night at 160 fan and they did not bake properly, I ended up putting them in for 50 mins and they were a bit burnt on the outside but still not properly cooked in the middle. Do you think it’ll be worth adding less raspberry’s so the mixture isn’t as gooey?
Hey! Ahh yes it may be worth it – problem with berries (Especially out of season) is the differing water content which can cause problems for sure!! x
Thankyou so much!! X
I want to try this recipe but I don’t have an electric whisk, will it work if I manually whisk?? X
It would – you just need to really really use your arm power to make it work haha! x
Hi,
Love all your recipes, how long do these last once baked please?
Thank you
Ahh yay! About 4-5+ days! x
Hi ! Could I use frozen berries Instead of raspberries?
Hey, it’s worth a go!xx
Hi Janes! Just wondering can I swap the caster sugar for soft brown sugar for a more caramelised flavour? Thank you!
Whilst I haven’t tried this, I imagine it would work well! x