If you've not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this Raspberry & White Chocolate Blondies recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It's super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!
How to make Raspberry & White Chocolate Blondies
Start by melting the butter and golden caster sugar together in a pan on a low heat. Once the butter is melted, take the pan off the heat and add the white chocolate. Let it sit for a couple of minutes, then stir it in.
Add the eggs, whisking as you pour them in to make sure the mixture doesn’t cook the eggs. Then stir in the vanilla. Then add the plain flour and mix well before pouring the mixture into the tin. Place the raspberries all over the batter and sprinkle on the white chocolate chips. Or you can stir the raspberries and white chocolate chips into the batter then add everything to the tin together.
Bake them for 30 minutes, or until risen all over and golden on top. Once the Raspberry & White Chocolate Blondies have cooled, melt some white chocolate and drizzle it all over them, then I add some red sprinkles and some freeze dried raspberries.
How do you know when the blondies are baked?
I bake them in my oven on 160C Fan for 30 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin.
What white chocolate should I use?
I have made this recipe using both supermarket own brand white chocolate and Callebaut callets. If you use a better quality chocolate, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don’t recommend using Milky Bar.
The Raspberry & White Chocolate Blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!
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More Raspberry & White Chocolate recipes
Raspberry & White Chocolate Blondies
For the blondies
- 200 g Butter
- 300 g Golden caster sugar or regular caster sugar
- 150 g White chocolate Chopped up
- 3 Eggs large
- 1 tsp Vanilla extract
- 225 g Plain flour
- 225 g Fresh raspberries
- 50 g White chocolate chips
For the decoration
- 30 g White chocolate melted
- Red sprinkles optional
- Freeze dried raspberries optional
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Melt the butter with the golden caster sugar in a pan on a low heat
- Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes
- Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract
- Add the flour and whisk it in (you can stir the chocolate chips and raspberries in now or pour the batter into the lined traybake tin and then follow the next step)
- Place the raspberries all over the batter and sprinkle on the white chocolate chips
- Bake for 30 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces
- Once fully cool, drizzle over the melted white chocolate and add the sprinkles and freeze dried raspberries if desired
- Chop into squares to serve, store leftovers in an airtight container in a cool place and eat within 3 days
- 135g Butter
- 200g Golden caster sugar
- 100g White chocolate
- 2 Eggs
- ¾ tsp Vanilla
- 150g Plain flour
- 150g Raspberries
- 35g White chocolate chips
If you like this, check out more of my Blondie recipes!
Recipe inspired by BBC Good Food