White Chocolate and Raspberry Blondies!

Easy, Delicious, Fruity and Chocolatey… What more could you want?! White Chocolate and Raspberry Blondies that everyone will adore and love!

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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 White Chocolate & Pistachio Blondies, just switching the Pistachios for the Raspberries, some Freeze Dried Raspberries, and a touch of vanilla.

I made a few of these before posting as I wanted to make sure I had them right. The first time I made them I used about 275g of Fresh Raspberries in the batter, and I found that they were very squidgey after they’d eventually finished baking. I reduced the amount to 200g, and added the Freeze Dried Raspberries so there was enough flavour, and it worked perfectly. I then made them 3 times that week and they baked the same each time, always ended up delicious. These aren’t the most solid of Blondies ever, but thats why I love them, they’re delicious, soft and gooey.

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You can obviously just whack some White Chocolate and Raspberries in to any old Brownie recipe such as my Terry’s Chocolate Orange Brownies, just without the Chocolate Orange, and they would be delicious too. However, I like that these aren’t Dark or Milk Chocolate themed? That may sound slightly weird coming from someone that adores ALL kinds of chocolate, but honestly, these are perfect the way they are. You could bake them for much longer than specified to get a dryer and more sturdy Blondie, but I like them softer compared to solid.

I decided to film this delicious treat as a video as I know you guys are loving them, and I want to grow my Youtube channel as much as I possibly can to help keep this blog going. It was definitely fun to film these, and I had a little monkey of a Puppy trying to help by waiting for any dropping crumbs by my feet. Needless to say, he was disappointed when this didn’t happen. My Trusty Taste Testers and myself however seriously enjoyed these every time I made them, and I trust their opinions. I’m sure if Rolo was allowed to eat such things, he would have approved as well. I hope you guys love this recipe! Enjoy!

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This recipe makes 16 Blondies!

Ingredients

Blondies
– 250 Unsalted Butter, softened
– 250g caster sugar
– 3 Large Eggs
– 175g Plain Flour
– 1tsp Vanilla Extract
– 250g White Chocolate Chips
– 200g Raspberries
– 1x pot Freeze Dried Raspberries

Decoration
– 100g White Chocolate, melted
– Freeze Dried Raspberries

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Method

1) Preheat your oven to 180C/160C Fan, and grease & line a 9x9inch Square Tin – leave to the side.

2) Melt the Butter carefully in the microwave, stir till smooth. Leave to the side for now!

3) Using an electric whisk/stand mixer, whisk together the Eggs, Caster Sugar and Vanilla together for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!

4) Whilst whisking, beat in the melted butter a little at a time, making sure each spoonful of butter is fully mixed in before adding a bit more!

5) Once mixed in, sift in the Plain Flour, and fold the mixture together. Add in the Chocolate Chips, Raspberries and freeze dried Raspberries, and fold again.

6) Pour the mixture into the tin, and bake in the oven for 35-40 minutes** or till baked through. I checked mine with a skewer and it came out clean when baked! Leave the Blondies to cool in the tin completely.

7) Drizzle over the melted chocolate, and sprinkle on the freeze dried raspberries (or some more fresh raspberries if you prefer) – leave the chocolate to set and then cut into your portions. I did 4×4 to get 16 decent sized pieces! Enjoy!

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Tips and Ideas

**Sometimes Brownies & Blondies and such can take a while to bake, for some random reason… so if at 35-40 minutes yours isn’t baked through fully, cover the top with foil to prevent burning and continue to bake till done!

I used Callebaut Chocolate in ALL of my bakes other than when specified. I buy mine in 2.5kg bags as it makes it much easier and cheaper for me in the long run as I bake so much! However, any chocolate will work perfectly. Supermarket own, other brands, etc! As long as its tasty, it’ll work!

I have never tried this with frozen berries, and I’m not sure if it would work or not because of the moisture content. However, I seriously would recommend to NOT add any more raspberries then specified as moisture is released from normal raspberries as well, and the Blondies might not bake very well with any more!

Recipe inspiration from BBC Food.

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ENJOY!

Find my other Traybake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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16 comments

  1. Hi,
    These look amazing 🙂
    I just wondered – once made, how long do they last? Also are they suitable for freezing?
    Thanks so much,
    Ro

  2. Can’t wait to try this 😀 What measurements does your baking tray have? I only have bigger ones and will have to adjust the recipe…

  3. Love this, any recommendations on what to use instead of freeze dried raspberries I can’t find them in the shop?

  4. These blondies look delicious! I’ve used frozen berries before in a cake, I find the best way to avoid moisture-overload is to defrost them in a bowl the fridge the night before, then spoon them in making sure to leave the excess liquid/juice in the bowl.

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