Soft and fudgy White Chocolate and Raspberry Blondies that will melt in your mouth. Easily made and baked in less than an hour, just in time for afternoon tea!
A blondie is like a brownie, but without cocoa powder and chocolate. Blondies contain brown sugar and vanilla extract, that brownies often do not. They are still as rich and chewy, and like a brownie, you can add some additions.
White chocolate and raspberries are one of my favourite flavour combinations, so I had to include them in this recipe.
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Why You'll Love This Recipe
- Prepared and baked in less than an hour.
- No electric mixer needed.
- A one bowl recipe (plus a saucepan to melt the butter).
- The classic mix of white chocolate and raspberries.
Ingredient Notes
Key Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
White chocolate - use either white chocolate baking chips or a white chocolate bar broken in small pieces.
Raspberries - use fresh or frozen. If frozen, don't let them thaw first, otherwise the juices run into the blondie, which makes them bright pink.
Butter - it is best to use unsalted butter in baking, as it gives you complete control over the taste of your recipe.
Flour - use plain flour / all-purpose flour.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Line a 20cm (8") square tin with baking paper / parchment paper. Allow enough paper to overhang the sides so that the blondie can easily be lifted out of the tin when baked.
Step 2. Melt the butter over a low heat and stir until it has melted. Add the sugars, eggs, and vanilla extract, and stir well to combine. Allow the mixture to cool for 5 minutes.
Steps 3-4. In a large bowl, add the dry ingredients and then pour in the butter mixture. Mix well until combined.
Steps 5-6. Add the white chocolate chips and raspberries, and gently stir with a dessert spoon to combine.
Steps 7-8. Spoon the batter in the prepared tin and smooth the top with a spoon. Bake in the oven for about 30 minutes until the top is golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin.
FAQs and Expert Tips
Yes, they can be frozen for up to three months.
They can be stored in an airtight container and are best consumed within three days.
Yes, the addition of macadamia or pistachio nuts works well with this recipe.
Related Recipe
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📖 Recipe
White Chocolate and Raspberry Blondies
Equipment
- 20cm (8") square baking tin.
Ingredients
- 115 g unsalted butter
- 100 g granulated sugar
- 135 g light brown sugar
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 285 g plain flour (all purpose flour)
- 1 teaspoon baking powder
- pinch of salt
- 100 g white chocolate either baking chips or white chocolate cut into pieces
- 125g raspberries fresh or frozen, note 1
Instructions
- Preheat oven to 160°C fan / 180°C / 350°F. Grease a 20cm x 20cm (8") square baking pan and line it with grease-proof paper / parchment paper.
- Place the butter into a saucepan and melt on low heat. Add the white and brown sugar, eggs and vanilla extract and stir well until combined. Let it cool for 5 minutes.
- Add the flour, baking powder, and salt to a large mixing bowl. Add the butter mixture and stir well to combine. Stir in the chocolate and raspberries with a dessert spoon. Scoop the batter into the prepared tin and level the top with the back of a spoon.
- Bake for 30 to 35 minutes until golden brown and a toothpick inserted in the centre comes out clean. Cool in the baking tin for 30 minutes, and then turn out onto a wire rack to cool completely. Cut into slices and serve.
Recipe Notes
Nutrition
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
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