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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Hi Jane! I’m sure that you have saw my comments before. I just wanted to say that I love your recipes! You have inspired me so much and I wanted to thank you!
I am making this for my mum, however I only have an 8 inch square tin. I was just wondering if I should take 1/9 of the recipe off to make sure that I have the right amount for the size of tin? Thank you!
Ciaran. 😊
Hey! So volume in tins works slightly differently then just taking off 1/9th – the recipe is about 0.8x the recipe for an 8″ square, so about 4/5 worth – and then it should be fine! xx
Hi Jane, made these at the weekend as it’s raspberry season however, my raspberries and choloclate sunk to the bottom. I was reading the comments above and wanted to check that the issue may be not beating the mixture enough? Can you overheat the mixture?
For this sort of sponge mix you can over beat, but it’s quite hard to do so. Typically the mix is quite thick so that is what you are after! – you can coat the raspberries and chocolate chips in flour, and sprinkle some on top and that should help!
I’ve made these three times now because they are AMAZING and so yummy. Foolproof recipe, and such a crowd pleaser. So many people asked for the recipe after!
Very moorish
Why did mine become a sponge cake?
You’ve over baked or the oven temp was too high.
I am in love with this recipe, they taste amazing! I ended up using frozen raspberries which made my blondie more of a pinkie as I’ve been calling them. Still really good though and they look really cute pink.
Hi!
If I wanted to bake these in a 4 inch baking tin, would I just half the recipe and cook for a little longer?
Hey! Sorry do you mean a 4×4″ square? That’s a lot smaller than this, about 1/5th of the recipe so I’m not sure how well it’ll work!
Hi Jane – I only have a 20x20cm tin, what measurement adjustments would you recommend for this size? Thank you so much so excited to make these today x
Hey! I would reduce the recipe to about 0.8x the recipe – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – this website can help with ingredients! x
Thank you so much Jane! X
Hi Jane – do you think you could substitute the raspberries for a different berry? I’ve got some strawberries and blackberries i’m trying to use up in something!
Hey! I’m sure that would work well! X
I just tried these for the first time and they came out waaaay better than I could have ever imagined 😍 All of your recipes are so amazing that you actually make me want to bake something every single day!
Could I add swirls of raspberry jam? using a similar technique to the biscoff blondies? As well as the white chocolate and raspberries! Would that alter the bake time? 🙂
Yes you could!!
I tried these today – they taste amazing but my choc chips all seem to have sunk to the bottom and the bottom seems quite wet / gooey.
Anyone know what I’ve done wrong?
Defo trying again they taste so good!!
Hey! This can happen if your mix is a bit thinner than it should be or the chips are too small! You could try my other blondie method (white chocolate caramel blondies) if you prefer – or be really careful when mixing everything together! x
Hi Jane, can you add desiccated coconut to this recipie? If so, how much would you recommend?
Hey! Ohh I haven’t tried it, but it sounds DELICIOUS! I would say about 50g-75g or so?! It’s still quite a lot where it weighs so little but you definitely don’t want to overload it!
I used gluten free flour as my friends are coeliacs and found they didn’t rise well also found them very greasy and the tray bake was quite dark in colour unlike yours. Tasted lovely though
Gluten-free flour can be different from using regular flour as the properties of the two are different – and darkness can come from the oven being too high! It may be worth adding in xantham gum to help bind it, and also turning the oven temp down a bit which would help!
Hi this looks amazing i cannot wait to try! I have tried your triple chocolate brownies and my husband was extremely delighted! With your recipes could it be doubled? I want to make this in a rectangle traybake 32cm x 20cm. Xxx
Hiya! Use 1.2 x the recipe, hope this helps! x