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Easy, Delicious, Fruity and Chocolatey… What more could you want?! 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 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.
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!
Easy, Delicious, Fruity and Chocolatey… What more could you want?! White Chocolate and Raspberry Blondies that everyone will adore and love!
- 250 g Unsalted Butter
- 250 g Caster Sugar
- 3 Large Eggs
- 175 g Plain Flour
- 1 tsp Vanilla Extract
- 250 g White Chocolate Chips
- 200 g Raspberries
- 10-15 g Freeze Dried Raspberries (optional)
- 75 g White Chocolate
- Freeze Dried Raspberries
Preheat your oven to 180C/160C Fan, and grease & line a 9x9inch Square Tin – leave to the side.
Melt the Butter carefully in the microwave, stir till smooth. Leave to the side for now!
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!
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!
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.
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.
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!
- **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.
ENJOY!
Find my other Traybake Recipes on my Recipes Page!
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J x
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41 Comments
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January 29, 2020 at 11:28 pm[…] White Chocolate Raspberry Blondies (Jane’s Patisserie) […]
Emily
January 7, 2020 at 8:25 pmEach time I’ve made these, I don’t think they’re turning out correctly – greasy or choc chips all at the bottom. Really want to get them right.
How long do you whisk for? Doesn’t seem to be going think. Can I over whisk?
Jane's Patisserie
January 8, 2020 at 9:48 amIt can take several minutes at high speed with an electric mixer to whisk – if it never gets thick, you probably haven’t whisked long enough. If the mixture is too thin, the chocolate chips will sink and caramelise slightly causing the ‘greasy’ look.
Uagal
December 30, 2019 at 5:44 pmCan you substitute cranberries for raspberries?
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December 20, 2019 at 10:40 am[…] Recipe from: Jane’s Patisserie […]
Abbi
September 23, 2019 at 8:39 pmAbsolutely delicious! Incredibly easy to make and so tasty I could eat the whole tray! I love trying out your recipes, thank you for sharing them xx
Jane's Patisserie
September 23, 2019 at 9:19 pmAwh yay!! So glad you like them!
Clare
July 20, 2019 at 9:56 pmWow these were amazing! Went down very well with some fussy cake eaters. Will definitely be making again and again! Love all your recipes and trying to decide what to make next. Thank you 😊
Jane's Patisserie
July 21, 2019 at 8:46 amAwh yay! Amazing!!
Alison
June 5, 2019 at 4:09 pmHi, hope you can help as I’m not sure if I’m doing anything wrong? I’ve attempted these blondies twice and both times there appears to be an awful lot of melted butter coming out of them, and they end up looking quite “greasy” and not brownie/blondie-like like in your pics☹️ I made sure I added the butter gradually like in the method but it’s done the same thing both times. Am I doing something wrong? Thanks 😊 p.s I absolutely adore your recipes and have tried a few of them but would really like to master these blondies!!
Jane's Patisserie
June 5, 2019 at 5:45 pmDo you use an electric whisk? Honestly, I just make sure the beginning stage is VERY thick, and then whisk the butter in slowly, and make sure its fully folded in before adding any more. If this isn’t done properly, it could lead to it being greasy! x
Alison
June 7, 2019 at 4:20 pmThank you x Yes I use an electric stand mixer. I will definitely try them again and make sure I add the butter slowly to the thick mix. Thank you x 😊
Alison
June 7, 2019 at 4:24 pmHi I’m not sure if my reply went through so I’ll do it again. Thank you for your reply x😊 I will definitely try them again and will make sure I add the butter slowly to the thick mix. Thank you😊
Sian
May 22, 2019 at 10:34 pmHi Jane. Just a quick question…how much white chocolate do you melt for the drizzle on the top? I’ve read the recipe several times but can’t see a mention of how much chocolate. Is that chocolate separate to the white chocolate chips?
Thanks 🙂
Jane's Patisserie
May 23, 2019 at 9:02 amI use about 50-75g! x
Felicity Foster
March 26, 2019 at 8:37 amI’m wanting to make mini egg blondies. I have looked at this and your cookie bar recipe…..could I take out the raspberries and add crushed mini eggs?? This recipe looks easier than the cookie bars plus i haven’t got any bicarbonate of soda
Jane's Patisserie
March 26, 2019 at 10:34 amI would say the cookie bars are better for Mini Eggs, as mini eggs are quite heavy and will most likely sink in the blondies – but you can definitely try it!
Felicity Foster
March 28, 2019 at 2:35 pmIt worked 😊 well think it did as iv never actually had a blondie but they tasted good
Ellice Dargan
November 15, 2018 at 6:48 pmWould the recipe still be the same if you didn’t want to add raspberries (except the raspberries of course!) or do you think it would need tweeking and other things added to add more flavour?
Jane's Patisserie
November 15, 2018 at 8:09 pmIt would still work without them, but might need a smidge less cooking time as it won’t have the moisture of the raspberries!
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JellyBean
August 15, 2018 at 12:13 pmThese are soooo amazing… Everytime I’ve made them they’ve been an absolute hit… Thanks sooooo much
Jane's Patisserie
August 15, 2018 at 3:56 pmAwh yay!!
Nicola
February 19, 2018 at 7:41 pmHi I’ve tired to make these tonight but all the chocolate drops have sunk to the bottom can you tell me where I’ve went wrong?
Thanks
Jane's Patisserie
February 19, 2018 at 7:43 pmHiya! I would say if you try and whip it up thicker next time so its really really thick (the original mixture) so that the combined mixture is thick it would be good!
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November 29, 2017 at 11:31 am[…] White Chocolate and Raspberry Blondies by Jane’s Patisserie […]
helen
September 8, 2017 at 10:59 amnot sure where i am going wrong but mine have been in the oven 2 hours and it still not cooked.
Jane's Patisserie
September 8, 2017 at 6:12 pmYou’ve not whisked the mixture enough and its too liquid – also, your oven might not be the correct temperature (rarely ovens are) which would contribute.
Ro
July 19, 2017 at 10:43 pmHi,
These look amazing 🙂
I just wondered – once made, how long do they last? Also are they suitable for freezing?
Thanks so much,
Ro
Jane's Patisserie
July 20, 2017 at 5:23 pmI’d say 4 days once made, and I have never personally frozen them, but I don’t see why not!
Nekiom
June 11, 2017 at 1:26 pmCan’t wait to try this 😀 What measurements does your baking tray have? I only have bigger ones and will have to adjust the recipe…
Jane's Patisserie
June 11, 2017 at 3:33 pmI use a 9x9inch as stated in the recipe method. ?
Nekiom
June 13, 2017 at 2:01 pmOh sorry! I was probably so dazzled by the pictures… 😉 Thank you!
Ciara
May 28, 2017 at 1:40 pmLove this, any recommendations on what to use instead of freeze dried raspberries I can’t find them in the shop?
Jane's Patisserie
May 28, 2017 at 9:12 pmYou can use some fresh ones? ? or raspberry extract!
Hafsa
April 6, 2017 at 7:31 pmHi how many grams would you say is a pot of freeze dried raspberries
Jane's Patisserie
April 6, 2017 at 10:05 pm7-10g usually (they’re very light so weight wise a little goes a long way)
Hafsa
November 11, 2016 at 6:14 pmJust discovered your blog. Absolutely love it! Can you make a rainbow cake please? X
Jane's Patisserie
November 11, 2016 at 6:40 pmThanks! I will add it to the list, it won’t be till the next year though as I’m all full up for Christmas! x
Rosie
November 10, 2016 at 8:33 amThese 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.
Jane's Patisserie
November 10, 2016 at 11:03 amAhh okay thats cool! Thanks!