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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. 


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 

Melt the butter and leave to the side. Whisk the eggs, sugar and vanilla together to a mousse and then whisk as you pour in the melted butter slowly. Fold in the plain flour, and then mix in the chocolate chips, raspberries and freeze dried raspberries. Bake for 35 minutes in a 9×9″ square tin at 160ºc fan. 

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!

Easy, delicious, fruit and chocolatey white chocolate and raspberry blondies that everyone will adore and love!
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Raspberry, White Chocolate
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling & decorating time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 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



  • 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.


  • 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 


Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. Emma Dixon on May 21, 2024 at 9:27 am

    There was another version of this recipe, where the butter was melted and slowly added to the eggs. Is this still available anywhere, as i cant find it! Preferred the consistency of this recipe it was a big hit! Thank you

    • Jane's Patisserie on May 25, 2024 at 9:30 am

      The original recipe is written on the blog post!

  2. Naomi on April 13, 2024 at 11:41 am

    Can I make these using only freeze dried raspberries – I’ve got a rathe large bag to use up! If so, how much would I need to use please? Thank you.

    • Jane's Patisserie on April 15, 2024 at 8:41 am

      Yes you can! As they’re so light, I’d only double the amount really as it goes quite far, but you can judge as you mix in! x

  3. Beth on March 4, 2024 at 2:45 pm


    Where is the best place to buy freeze dried raspberries from please?

    Thanks in advance 🙂

  4. Jessica hopkins on February 6, 2024 at 8:09 pm

    Hi jane
    I just made the white choc and raspberry blondies. I read through and followed the new recipe and method. When i put the mixture into the tin it was thick…like i had to spread it into the tin? Is this right??
    Really panicking!

  5. Lauren on October 5, 2023 at 8:21 am

    Just reading through some of the comments and I think the ones that say their mixture didn’t cook could have used the recipe quantities listed under your “original” recipe. Not sure if the flour quantity is a typo or not, but it’s 100g less than the official recipe. This would definitely result in a much runnier batter?

    • Jane's Patisserie on October 28, 2023 at 11:53 am

      The newer version of the recipe is definitely correct and the older comments are for the old method x

  6. Ella on October 4, 2023 at 6:35 am

    Hi Jane, just wondering would this recipe be enough for a 8-9 inch round springform cake tin?

  7. Jo on September 27, 2023 at 10:51 am

    Hi there,

    Can you use caster sugar instead of the white granulated sugar?

  8. Katy on June 12, 2023 at 9:00 pm

    Hi there. I would like to use a raspberry ripple cream liqueur in this white chocolate and raspberry blondie recipe, a bit like the baileys brownies one but with blondies instead. Any suggestions how I could incorporate the liqueur and what would the new quantities of all the ingredients be ?? Thanks.

  9. Pamela on April 27, 2023 at 2:43 pm

    I could only get freeze dried whole raspberries instead of pieces should I break them up first or will they turn to dust?

    • Jane's Patisserie on May 3, 2023 at 8:12 am

      Hiya! I would just use them as they are!

  10. Kate on April 21, 2023 at 3:34 am

    5 stars
    Made this today and they are phenomenal! I used half the amount of choc chips and frozen raspberries and they’re definitely still delicious! The frozen raspberries worked a treat for me- as some people said, they tend to sink to the bottom once cooked, but to combat this, once the mixture was in the baking tray, I also sprinkled some frozen raspberries on the top and it worked a treat- they stayed right at the top of the mixture 🙂 Thank you Jane for all your incredible recipes, I just bought your ‘Celebrate’ book here in Australia last week and have already made 2 of your recipes, and have recommended to so many people they check you out 🙂

  11. Gareth on November 26, 2022 at 9:55 pm

    5 stars
    I’ve tried this before and it’s great, looking to add some raspberry vodka into the recipe for an adult party as I’ve tried the Bailey’s Brownie and they went down a storm. Is this something you’ve tried before? If so do I need to change the recipe in any way?

  12. Rachel on August 13, 2022 at 3:54 pm

    4 stars
    I made these today as I had picked some fresh raspberries. They were delicious but the white chocolate and the raspberries sank to the bottom and I ended up with them also being greasy on the bottom, bit of a disappointment as I followed the recipe carefully, not sure what went wrong, as I’ve never had this problem before.

    • Jane's Patisserie on August 16, 2022 at 9:45 am

      So sorry to hear this! If you struggle with this, id suggest using my White Chocolate Blondie recipe as a base, and adding in freeze dried raspberries! Hope this helps! x

  13. Angie Hull on August 7, 2022 at 10:17 am

    Hello, have just tried to make these and did have to leave in the oven for longer. When I turned it out, it tasted great but the bottom seemed quite brown, not burnt but really quite brown, is this normal or have I over cooked them. They have a great texture and as I say taste lovely. Am making my son;s wedding cake and am doing top tier as wedding cake and then the following layers will be blondies, brownies, choc chip cookies and then different cup cakes so I am practicing as I have never done anything like this before and obviously want to get everything just right.

    • Jane's Patisserie on August 12, 2022 at 12:22 pm

      Hiya! This sounds as though your oven temperature wasn’t quite right – id suggest trying my new white chocolate blondies and adding in freeze dried raspberries, hopefully this works out better for you! Let me know! x

  14. Sophie on July 25, 2022 at 3:11 pm


    Can I make these using gluten free plain flour?

    • Jane's Patisserie on July 26, 2022 at 3:49 pm

      Hiya! I personally have not tried this, however it is definitely worth go! Let me know how they go! x

  15. Safa on June 19, 2022 at 6:57 pm

    I made these blondies today and whilst the taste was nice, the rasbperries made the blondies very wet and it tasted quite cakey

    • Jane's Patisserie on June 21, 2022 at 1:33 pm

      Hiya! If you regularly struggle with this, try using 15g freeze dried raspberries instead! Hope this helps! x

    • Ami on August 9, 2022 at 1:19 pm

      Hiya, I took my children strawberry picking yesterday and now have SO MANY strawberries.
      Do you think the raspberries could be replaced with strawberries? Thank you!

    • Jane's Patisserie on August 16, 2022 at 2:04 pm

      Hiya! I personally have not tried this, however it is definitely worth a go! Let me know! x

  16. Neen on June 1, 2022 at 12:09 pm

    Hiya Jane, I noticed that you only say to use butter in most of your blondie recipes whereas other recipes such as brownies you say you can use butter or baking spread.

    Will I need to use butter for this blondie recipe or is it possible to use baking spread instead?

    • Jane's Patisserie on June 10, 2022 at 11:47 am

      Hiya! You can use either for these. Hope this helps! x

  17. Mya on May 12, 2022 at 8:37 pm

    Hi Jane, do you use whole freeze dried raspberries or little pieces in the blondie batter? Thank you! Love your recipes!

    • Jane's Patisserie on May 17, 2022 at 1:49 pm

      Hiya! I use little pieces – but you can use either! Hope this helps! x

  18. Shivani on May 3, 2022 at 3:25 am

    5 stars
    Made them yesterday and they turned out SO GOOD! Just curious how long they will keep at room temperature?

    Thanks for a great recipe!

    • Jane's Patisserie on May 11, 2022 at 12:25 pm

      Hiya! These will keep for 4+ days at room temperature. Hope this helps, enjoy! x

  19. Katie on April 27, 2022 at 2:52 pm

    5 stars
    Which shelf of the oven (gas oven) should blondies be baked on?

    • Jane's Patisserie on April 29, 2022 at 10:29 am

      Hiya! Unfortunately I have never baked in a gas oven, so am unsure i’m afraid! Sorry! x

  20. Xheksi on April 21, 2022 at 8:26 am

    Hiya i really want to make these today but i don’t have a square pan, can i use a small rectangular tray?xx thank you

    • Shivani on May 3, 2022 at 3:27 am

      I used a 13×9 in tray for these, and they still turned out great. Just had to reduce the cook time by a couple minutes!

  21. Sophie on April 9, 2022 at 10:54 am

    5 stars
    Always my go to !! Absolutley love this recipe and so does everyone that tries it. Is it possible to freeze them by any chance??

    • Jane's Patisserie on April 12, 2022 at 9:03 am

      Yes absolutely, you can freeze these for up to 3 months! x

  22. Mother to Roman on April 2, 2022 at 10:37 am

    5 stars
    Thank you Jane!

    I tried this recipe last night whilst cooking tea for my son & I, initially I thought I hadn’t given it enough attention but once cooled they were perfect!

    Note so self : Resist tucking in before they’re ready 🙄😈
    Every recipe of yours I’ve tried has been fabulous so I think it’s about time to subscribe 😋

  23. Sarah on February 13, 2022 at 2:32 pm

    3 stars
    I got so excited when I saw this recipe and couldn’t wait to try it out. Today was the day and unfortunately it didn’t turn out as I’d hoped. The blondies were in the oven for 50-55 mins and they were still raw in the middle while the top started to get burned. I actually gave up in the end. Not really sure what went wrong as I followed all the instructions and steps. A bit gutted really. It’s still a great recipes if it works out fine but maybe not for me.

    • Jane's Patisserie on February 17, 2022 at 10:30 am

      Hiya! This could be a number of things, but the likely answer is the mixing process was slightly off – this can cause the mixture to be too runny, which may cause baking problems. It is definitely worth another go – just keep an eye on the mixing process! Hope this helps! x

    • Ciara on December 22, 2022 at 1:41 pm

      Can I just ask if the mixing process was off does this mean it was over mixed? The same thing happened to me, in the oven for 60 mins and still completely raw in the centre 😭

    • Jane's Patisserie on January 3, 2023 at 2:33 pm

      Hiya! It’s hard to say for certain, but often means that the whipping process was incorrect or that the folding wasn’t quite careful enough and the egg mixture was deflated. Hope this helps! x

  24. […] White chocolate and raspberry is another flavor combination that compliments each other perfectly. These blondies are absolutely delicious with a white chocolate drizzle and raspberry-packed blondie batter base. This recipe makes 16 blondies and takes around an hour to prep and bake, before serving. […]

  25. Sarah Bristow on August 20, 2021 at 8:47 pm

    Hi Jane. Love your white choc and raspberry cookies. Want to make these and was wondering if I could use only freeze dried raspberries omitting the fresh (frozen) out. If so roughly how many grams would you recommend? Thank you. Sarah

    • Jane's Patisserie on September 1, 2021 at 11:50 am

      Yes for sure! You can use 15-20g worth! x

  26. Christina on August 14, 2021 at 4:49 pm

    Can you make it without the raspberrys?

  27. A Girl in the UK on July 31, 2021 at 2:12 pm

    5 stars
    Love this recipe, super quick and really easy to do 🙂

  28. Caroline on May 26, 2021 at 7:28 pm

    4 stars
    Good but tasted like it was missing something. A pinch of salt maybe? worked well with frozen raspberries without letting them thaw.

    • Ellie on October 11, 2021 at 2:15 pm

      can you make it with milk chocolate instead of white chocolate?

    • Amy on July 18, 2023 at 9:29 pm

      5 stars
      Mine was raw at the bottom, despite cooking for well over an hour and checking every 5 mins past the recommended 50mins. One reason will be that I used 50g extra of fresh raspberries. But I don’t think I got the mixing right either – the egg/sugar mixture definitely didn’t double in size. Where am I going wrong? Do I just need to have more patience and whisk for longer? I must add that the end result was still delicious; I’d just like them to look neater and not fall apart!

  29. Claudia on May 18, 2021 at 12:48 pm

    Hi Jane, I’m thinking of making these but adding biscuits on the top (similar to your jammie dodger recipe) – Will this work? Or will the ingredients/method in this recipe not allow it?
    Thank you in advance

    • Jane's Patisserie on May 19, 2021 at 1:57 pm

      Hello, it should work so yeah give it a go xx

  30. Gemma on April 9, 2021 at 10:31 pm

    5 stars
    Absolutely love all of your recipes, the biscoff brownies and choc orange are clear winners but I wanted to try a blondie for a change. I’ve had bad experiences with raspberries in cakes so wanted to try cranberries and white chocolate, would you say this recipe could substitute cranberries well or would you recommend a different blondie recipe due to them being a lot dryer than Raspberries? Thanks!! Xx

    • Jane's Patisserie on April 17, 2021 at 2:16 pm

      Hey! Thank you so much, I’m so glad you love them! Are they fresh or dried cranberries?xx

  31. Grace C on March 20, 2021 at 9:10 am

    5 stars
    Super super yummy! First time I’ve ever made blondies and I have to make them again this summer.
    I learnt from the other comments and your advice Jane to make sure the eggs and caster sugar to begin with were whipped super thick, took a bit of time to get it thick enough before adding the melted butter slowly, but totally worth it in the end as it baked beautifully and the white chocolate chips didn’t sink.
    I didn’t use freeze dried raspberries just fresh ones as I couldn’t get hold of any in time.
    Your recipes are a big hit in my household. Cant wait to try more.
    Thank you 😊

  32. Joanne on March 14, 2021 at 9:51 am

    I Only have medium eggs how many should I use please.? X

    • Jane's Patisserie on March 15, 2021 at 11:43 am

      Hii! You can use 4 medium eggs instead :)x

  33. Sophie on March 9, 2021 at 8:18 pm

    Hi Jane.

    I have made these before and turned out beautifully. However, this time I doubled the mixture and they’ve both turned out really greasy. Do you know why this could be?

    Thanks 🙂

    • Jane's Patisserie on March 10, 2021 at 9:00 pm

      Greasy texture often comes form white chocolate – sometimes its because its got to the bottom and almost starts frying so creates a greasy texture so it may be worth trying bigger chunks!

  34. Imogen on February 27, 2021 at 1:16 pm

    Hi Jane!
    Just wondering if I could reduce the grams of raspberries in the recipe so that the blondies are more cakey rather than fudgy? If so, by how much?
    Thanks x

    • Jane's Patisserie on February 28, 2021 at 11:35 am

      Yes you can do – You can use anything less really, but also you can bake for a bit longer to get more cakey x

    • Lorna Wilcox on September 8, 2021 at 8:56 pm

      I made these today and they turned out like an eggy cake 🥺 any ideas where I went wrong?

  35. Emily on February 24, 2021 at 10:07 am

    5 stars
    Hi Jane, I love this recipe, however I baked them last night at 160 fan and they did not bake properly, I ended up putting them in for 50 mins and they were a bit burnt on the outside but still not properly cooked in the middle. Do you think it’ll be worth adding less raspberry’s so the mixture isn’t as gooey?

    • Jane's Patisserie on February 24, 2021 at 10:49 am

      Hey! Ahh yes it may be worth it – problem with berries (Especially out of season) is the differing water content which can cause problems for sure!! x

    • Emily on February 24, 2021 at 6:57 pm

      5 stars
      Thankyou so much!! X

  36. Lucy Shillingford on February 15, 2021 at 12:19 am

    I want to try this recipe but I don’t have an electric whisk, will it work if I manually whisk?? X

    • Jane's Patisserie on February 16, 2021 at 8:34 pm

      It would – you just need to really really use your arm power to make it work haha! x

  37. Amy Harding on February 11, 2021 at 3:19 pm

    5 stars
    Love all your recipes, how long do these last once baked please?
    Thank you

    • Jane's Patisserie on February 11, 2021 at 4:17 pm

      Ahh yay! About 4-5+ days! x

    • Kk on May 7, 2021 at 7:04 pm

      Hi ! Could I use frozen berries Instead of raspberries?

    • Jane's Patisserie on May 8, 2021 at 2:55 pm

      Hey, it’s worth a go!xx

  38. Rebekah on February 5, 2021 at 10:29 am

    Hi Janes! Just wondering can I swap the caster sugar for soft brown sugar for a more caramelised flavour? Thank you!

    • Jane's Patisserie on February 6, 2021 at 4:58 pm

      Whilst I haven’t tried this, I imagine it would work well! x

  39. Sarah on January 31, 2021 at 4:29 pm

    5 stars
    Hi, I made these blondies today and they end up looking greasy on the button, the first part sugar & eggs didn”t get very thick enough, I added the butter gradually like you said, did I do something wrong? They look a little under baked, but when I done the jammy dogers blondies I over baked they was more cakey so was a little cautious

    • Jane's Patisserie on February 1, 2021 at 10:13 am

      It may just be that they are a little under baked, but sometimes white chocolate can start to cook a little weird if it sinks and gets greasy x

  40. Louise O'Reilly on January 29, 2021 at 11:45 am

    5 stars
    Hi Jane. Just to say ur receipes are insane, I love them all. Not sure if my comments are showing up. Can I use this method that you use in your raspberry brownies for this blondie recipe?

    Thank you

    • Jane's Patisserie on January 29, 2021 at 9:57 pm

      I would recommend following this method as the recipe is different xx

  41. Lacey on January 5, 2021 at 6:03 pm

    4 stars
    Hi Jane,
    These were delicious! I just wish the bottom didn’t come out soggy with all of the raspberries at the bottom as well. I was wondering if mixing in pureed raspberries would work? That way you don’t have to worry about the raspberries falling to the bottom and having the extra water content bake out? Thanks for your help!

    • Jane's Patisserie on January 10, 2021 at 2:27 pm

      Ahh unfortunately yes this can happen! You can for sure try swirling through a coulis, or use just freeze dried as that prevents the problem as well!

  42. Jan poole on December 7, 2020 at 8:49 pm

    5 stars
    Absolutely bloody delicious 😋

  43. Megan Sheppard on November 22, 2020 at 9:23 pm

    5 stars
    These were delicious!
    I really want to make peanut butter and jam/raspberry blondies
    Will these work with peanut butter instead of white chocolate???
    Thank you!

    • Jane's Patisserie on November 23, 2020 at 11:06 am

      The mixture can be quite thin, it may be better to look at my other blondies such as my bakewell/kinder blondies as that batter is thicker! x

  44. Emma on October 21, 2020 at 5:19 pm

    Hi Jane,
    I have tried freezing these and they freeze really well! How long after freezing do you recommend they need to be used by?

    • Jane's Patisserie on October 21, 2020 at 7:11 pm

      The usual recommendation is 3 months!!

  45. Ellie on October 14, 2020 at 11:32 am

    5 stars
    Hi! First of all these taste incredible thank you so much for sharing all your recipes with us! I don’t feel I’ve quite perfected this recipe yet – the bottom was very soggy (possibly from sunken raspberries? I’m not sure?) and the top had the lovely crack but it was actually too crumbly, I did have to leave them in for 45 mins but covered the top with foil after 40 mins like you said. The knife wasn’t coming out clean but I’m confused that I may have over baked? Welcome to my over thinking brain!! I mean they still tasted amazing, just want to make it perfect!

    • Jane's Patisserie on October 15, 2020 at 10:15 am

      It does sound a little all over the place, which can definitely happen when baking with raspberries!! The soggy bottom will be from the raspberries (it may be better to reduce how many you use next time maybe, just to test it), and then maybe also bake on a lower temperature, but for longer – this should prevent the top crumbling! x

  46. Lynn Kenneway on September 23, 2020 at 10:28 am

    5 stars
    The guys at work love this

  47. Donna on August 7, 2020 at 9:44 am

    Hi, your recipes are amazing!!
    I am doing a batch of these blondies and also the caramel and white chocolate. Is there a reason the basic blondie recipe is different, or can i use this basic recipe for both so i dont have to make separately before adding the toppings?

    • Jane's Patisserie on August 7, 2020 at 3:17 pm

      They are just different techniques and recipes – I have several recipes for each type. You can use whichever you prefer!

  48. Ciaran on July 31, 2020 at 8:28 pm

    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. 😊

    • Jane's Patisserie on August 1, 2020 at 10:19 am

      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

  49. Alex McKinley on July 27, 2020 at 9:23 pm

    4 stars
    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?

    • Jane's Patisserie on July 28, 2020 at 3:54 pm

      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!

  50. Emily Masters on July 24, 2020 at 5:32 pm

    5 stars
    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!

  51. Vida woods on July 5, 2020 at 10:52 am

    5 stars
    Very moorish

    • Isabelle on July 7, 2020 at 8:52 am

      Why did mine become a sponge cake?

    • Jane's Patisserie on July 7, 2020 at 4:42 pm

      You’ve over baked or the oven temp was too high.

    • Sahara on July 16, 2020 at 1:50 am

      5 stars
      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.

  52. Emma on June 24, 2020 at 10:49 pm


    If I wanted to bake these in a 4 inch baking tin, would I just half the recipe and cook for a little longer?

    • Jane's Patisserie on June 24, 2020 at 10:53 pm

      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!

  53. Harriet on June 20, 2020 at 10:51 am

    5 stars
    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

  54. Juliet on June 16, 2020 at 2:51 pm

    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!

    • Jane's Patisserie on June 16, 2020 at 9:25 pm

      Hey! I’m sure that would work well! X

  55. Luxanna on June 11, 2020 at 9:26 pm

    5 stars
    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!

  56. Amy Alexander on June 2, 2020 at 7:39 pm

    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? 🙂

  57. Kym on May 22, 2020 at 8:18 pm

    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!!

    • Jane's Patisserie on May 24, 2020 at 1:42 pm

      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

  58. Hollie Rawlins on May 14, 2020 at 5:31 pm

    Hi Jane, can you add desiccated coconut to this recipie? If so, how much would you recommend?

    • Jane's Patisserie on May 14, 2020 at 5:44 pm

      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!

  59. Helen on May 14, 2020 at 1:27 pm

    5 stars
    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

    • Jane's Patisserie on May 14, 2020 at 1:57 pm

      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!

    • Zee on March 15, 2023 at 5:22 pm

      5 stars
      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

    • Jane's Patisserie on March 17, 2023 at 11:06 am

      Hiya! Use 1.2 x the recipe, hope this helps! x

  60. Amrit on May 13, 2020 at 9:07 pm

    5 stars
    Love white chocolate and raspberry as a combination. I made these today and although they tasted great and didn’t look awfully terrible they were very crumbly on the top, some slices broke apart and it took 1hr or so to bake for the knife to come out clean. Do you know where I went wrong here? Thanks!

    • Jane's Patisserie on May 14, 2020 at 9:06 am

      That could be down to the oven you used, or even over whipping the eggs/sugar at the beginning (although that is quite hard to do!) x

  61. Phoebe on May 13, 2020 at 7:11 pm

    Can this be made in 20cm round tin?
    How should I adjust the time in the oven?

    Thank you!!

    • Jane's Patisserie on May 14, 2020 at 9:12 am

      Personally I wouldn’t recommend that – it’s about 2/3 smaller so it may stay quite raw in the middle! It’s best to reduce the recipe down by a third xx

  62. Hava on May 10, 2020 at 3:06 pm


    Just wondering do you do step 3 and 4 at the same time?
    Really excited to give this a go! 🙂

    • Jane's Patisserie on May 10, 2020 at 3:16 pm

      No – you do step three first, and then you do step four.

    • Joy on November 20, 2023 at 6:17 pm

      Wanna try these! But Is setting in the fridge necessary?

    • Jane's Patisserie on November 24, 2023 at 11:04 am

      It will improve the bake a lot if you do.

  63. Naz on May 1, 2020 at 10:02 am

    5 stars
    Hi Jane,

    I have made these several times and I love them. do you add frozen raspberries to the blondies mix?

  64. Amy on April 29, 2020 at 8:51 am

    5 stars
    Hi Jane,

    I can’t get hold of plain flour at the moment, would this recipe work with SR instead?

    Thanks so much

    Amy x

    • Jane's Patisserie on April 29, 2020 at 9:07 am

      I’m afraid with blondies it won’t really work – it will just come out like a cake!

  65. Paris on April 25, 2020 at 5:59 pm

    I’ve made these before and they’re amazing,
    Just about to bake them again only realised I do not have an caster sugar is it possible to use light brown & granulated or is that not suitable for this recipe? I’m just being impatient
    Thank you

    • Jane's Patisserie on April 25, 2020 at 6:41 pm

      I would use light brown sugar for this method!

    • Paris on April 25, 2020 at 7:05 pm

      Amazing, thank you!
      I’m going to make them now!

  66. Gemma on April 2, 2020 at 5:51 pm

    5 stars
    Made these today and they worked really well! Mine seemed to be a bit more cake like than brownie like though, any advice on what I might have done wrong?

  67. Cheat on your diet this Christmas with these five desserts – In-Rest on January 29, 2020 at 11:28 pm

    […] White Chocolate Raspberry Blondies (Jane’s Patisserie) […]

  68. Emily on January 7, 2020 at 8:25 pm

    Each 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 on January 8, 2020 at 9:48 am

      It 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.

  69. Uagal on December 30, 2019 at 5:44 pm

    Can you substitute cranberries for raspberries?

  70. […] Recipe from: Jane’s Patisserie […]

  71. Abbi on September 23, 2019 at 8:39 pm

    5 stars
    Absolutely 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 on September 23, 2019 at 9:19 pm

      Awh yay!! So glad you like them!

  72. Clare on July 20, 2019 at 9:56 pm

    5 stars
    Wow 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 😊

  73. Alison on June 5, 2019 at 4:09 pm

    Hi, 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 on June 5, 2019 at 5:45 pm

      Do 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 on June 7, 2019 at 4:20 pm

      Thank 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 on June 7, 2019 at 4:24 pm

      Hi 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😊

  74. Sian on May 22, 2019 at 10:34 pm

    Hi 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 🙂

  75. Felicity Foster on March 26, 2019 at 8:37 am

    I’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 on March 26, 2019 at 10:34 am

      I 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 on March 28, 2019 at 2:35 pm

      It worked 😊 well think it did as iv never actually had a blondie but they tasted good

  76. Ellice Dargan on November 15, 2018 at 6:48 pm

    Would 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 on November 15, 2018 at 8:09 pm

      It would still work without them, but might need a smidge less cooking time as it won’t have the moisture of the raspberries!

  77. […] et surtout pas sec, comme c’est le cas avec ce brownie chocolat-framboises inspiré de ce blog et que je souhaitais terrrrriblement fondant. Avec ce bon goût du chocolat blanc fondu dans la […]

  78. JellyBean on August 15, 2018 at 12:13 pm

    These are soooo amazing… Everytime I’ve made them they’ve been an absolute hit… Thanks sooooo much

  79. Nicola on February 19, 2018 at 7:41 pm

    Hi 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?

    • Jane's Patisserie on February 19, 2018 at 7:43 pm

      Hiya! 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!

  80. […] White Chocolate and Raspberry Blondies by Jane’s Patisserie […]

  81. helen on September 8, 2017 at 10:59 am

    not sure where i am going wrong but mine have been in the oven 2 hours and it still not cooked.

    • Jane's Patisserie on September 8, 2017 at 6:12 pm

      You’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.

  82. Ro on July 19, 2017 at 10:43 pm

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

    • Jane's Patisserie on July 20, 2017 at 5:23 pm

      I’d say 4 days once made, and I have never personally frozen them, but I don’t see why not!

  83. Nekiom on June 11, 2017 at 1:26 pm

    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…

    • Jane's Patisserie on June 11, 2017 at 3:33 pm

      I use a 9x9inch as stated in the recipe method. ?

    • Nekiom on June 13, 2017 at 2:01 pm

      Oh sorry! I was probably so dazzled by the pictures… 😉 Thank you!

  84. Ciara on May 28, 2017 at 1:40 pm

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

    • Jane's Patisserie on May 28, 2017 at 9:12 pm

      You can use some fresh ones? ? or raspberry extract!

  85. Hafsa on April 6, 2017 at 7:31 pm

    Hi how many grams would you say is a pot of freeze dried raspberries

    • Jane's Patisserie on April 6, 2017 at 10:05 pm

      7-10g usually (they’re very light so weight wise a little goes a long way)

  86. Hafsa on November 11, 2016 at 6:14 pm

    Just discovered your blog. Absolutely love it! Can you make a rainbow cake please? X

    • Jane's Patisserie on November 11, 2016 at 6:40 pm

      Thanks! 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

  87. Rosie on November 10, 2016 at 8:33 am

    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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