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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Hey there,
Im just making this recipe today for the first time and i think its all good, but i just wanted to know for next time, should i cut the raspberries before adding to the mix or put them in whole? The raspberries i used today were quite large so i halved them.
Would you say it was a judgement thing as to wether to half or not?
I would say it’s a judgement thing – as they really a vary. Personally, I don’t bother x
Hi! I’d love to make these as a gift for my partners birthday. We tried some blondies earlier this year, it was white chocolate and raspberry and peanut butter, he L O V E D them! I’m trying so hard to find a recipe but I can’t find one anywhere, I always bake him one of your recipes when I do bake and he loves every single one. I’m hoping I could get a tip on incorporating peanut butter to this recipe? I think it also had coconut or maybe that was a separate blondie. Would love to make these hopefully with the peanut butter too if you see this comment 🤞🏽🤞🏽🤞🏽
I made these gluten free.
They turned out amazing, so many compliments.
Hiya,
There was another version of this recipe, where the butter was melted and slowly added to the eggs. Is this still available anywhere, as i cant find it! Preferred the consistency of this recipe it was a big hit! Thank you
The original recipe is written on the blog post!
Jane, can a puree be used instead of freeze dried and fresh produce? If so does it matter as to how much is used, so that it doesn’t throw the recipe out of balance?
Can I make these using only freeze dried raspberries – I’ve got a rathe large bag to use up! If so, how much would I need to use please? Thank you.
Yes you can! As they’re so light, I’d only double the amount really as it goes quite far, but you can judge as you mix in! x
Hi,
Where is the best place to buy freeze dried raspberries from please?
Thanks in advance 🙂
Linked on the post!
Hi jane
I just made the white choc and raspberry blondies. I read through and followed the new recipe and method. When i put the mixture into the tin it was thick…like i had to spread it into the tin? Is this right??
Really panicking!
Just reading through some of the comments and I think the ones that say their mixture didn’t cook could have used the recipe quantities listed under your “original” recipe. Not sure if the flour quantity is a typo or not, but it’s 100g less than the official recipe. This would definitely result in a much runnier batter?
The newer version of the recipe is definitely correct and the older comments are for the old method x
Hi Jane, just wondering would this recipe be enough for a 8-9 inch round springform cake tin?
Hi there,
Can you use caster sugar instead of the white granulated sugar?