Raspberry & White Chocolate Blondies

Sweet white chocolate blondies filled with fresh raspberries

Course Dessert

Cuisine American

Keyword Blondies

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 414kcal

Author thebakingexplorer

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

You can use either butter or a baking spread for the blondies. I personally prefer butter.
Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids as they can stop the blondies from setting.
If you don't have golden caster sugar, you can use regular white caster sugar.
I used Callebaut chocolate chips for this recipes, but any bake stable chocolate chips will work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:

They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.