Soft and fudgy White Chocolate and Raspberry Blondies that will melt in your mouth. They are easily made and baked in less than an hour, just in time for afternoon tea!
A blondie is like a Chocolate Brownie but without cocoa powder and chocolate. Blondies contain brown sugar and vanilla extract, which 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 my all-time favourite flavour combinations, so I included them in this recipe. I also have a delicious recipe for Raspberry and White Chocolate Muffins on my blog, which is worth checking out.
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Why You'll Love This Recipe
- They are prepared and baked in less than an hour.
- No electric mixer is required.
- A one-bowl recipe (plus a saucepan to melt the butter).
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
Key Ingredients
- White chocolate - use white chocolate baking chips or a white chocolate bar broken into small pieces.
- Raspberries - use fresh or frozen. If frozen, don't let them thaw first; otherwise, the juices run into the blondie, making 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.
How to Make White Chocolate and Raspberry Blondies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Line a 20cm (8") square tin with baking or parchment paper. Allow enough paper to overhang the sides so the blondie can easily be lifted from the tin when baked.
- Melt the butter over 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.
- In a large bowl, add the dry ingredients and then pour in the butter mixture.
- Mix well until combined.
- Add the white chocolate chips and raspberries to the batter.
- Gently stir with a dessert spoon to combine. Avoid overmixing.
- Spoon the batter into 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 clean. Leave to cool in the tin.
Recipe Variations
These additions can take your blondies from delicious to unforgettable!
- Coconut: Stir in shredded coconut or sprinkle toasted coconut flakes on top.
- Zest it up: Add lemon or orange zest to the batter for a bright citrusy kick.
- Nuts: Mix in chopped pistachios, almonds, or macadamia nuts for extra crunch and flavour.
Storage
Place the blondies in an airtight container and keep them in a cool, dry place for up to 3 days.
Wrap each blondie individually in plastic wrap or parchment paper. Place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds.
Common Questions
Don’t overbake: Remove the blondies when the edges are set but the centre is still slightly gooey. They’ll firm up as they cool.
Yes, you can substitute white chocolate with other types of chocolate based on your preference:-
Milk chocolate: Adds a creamier, sweeter flavour.
Dark chocolate: Balances the sweetness of the raspberries with a richer, slightly bitter taste.
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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, not baking soda (bi-carb), as it doesn't provide the same rise.
- 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 the 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 or 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.
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