November 10, 2016
White Chocolate and Raspberry Blondies!
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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!
White Chocolate Raspberry Blondies!
Ingredients
Blondies
- 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)
Decoration
- 75 g White Chocolate
- Freeze Dried Raspberries
Instructions
- 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!
Notes
- **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
© 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.
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
Yes for sure! You can use 15-20g worth! x
Can you make it without the raspberrys?
Love this recipe, super quick and really easy to do 🙂
Good but tasted like it was missing something. A pinch of salt maybe? worked well with frozen raspberries without letting them thaw.
can you make it with milk chocolate instead of white chocolate?
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
Hello, it should work so yeah give it a go xx
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
Hey! Thank you so much, I’m so glad you love them! Are they fresh or dried cranberries?xx
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 😊
I Only have medium eggs how many should I use please.? X
Hii! You can use 4 medium eggs instead :)x
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 🙂
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!
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
Yes you can do – You can use anything less really, but also you can bake for a bit longer to get more cakey x
I made these today and they turned out like an eggy cake 🥺 any ideas where I went wrong?
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?
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
Thankyou so much!! X
I want to try this recipe but I don’t have an electric whisk, will it work if I manually whisk?? X
It would – you just need to really really use your arm power to make it work haha! x
Hi,
Love all your recipes, how long do these last once baked please?
Thank you
Ahh yay! About 4-5+ days! x
Hi ! Could I use frozen berries Instead of raspberries?
Hey, it’s worth a go!xx
Hi Janes! Just wondering can I swap the caster sugar for soft brown sugar for a more caramelised flavour? Thank you!
Whilst I haven’t tried this, I imagine it would work well! x
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
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
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
I would recommend following this method as the recipe is different xx
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!
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!
Absolutely bloody delicious 😋
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!
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
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?
thanks!
The usual recommendation is 3 months!!
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!
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
The guys at work love this
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?
They are just different techniques and recipes – I have several recipes for each type. You can use whichever you prefer!
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!
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!
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
Can this be made in 20cm round tin?
How should I adjust the time in the oven?
Thank you!!
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
Hi,
Just wondering do you do step 3 and 4 at the same time?
Really excited to give this a go! 🙂
No – you do step three first, and then you do step four.
Hi Jane,
I have made these several times and I love them. do you add frozen raspberries to the blondies mix?
You can use fresh or frozen!
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
I’m afraid with blondies it won’t really work – it will just come out like a cake!
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
I would use light brown sugar for this method!
Amazing, thank you!
I’m going to make them now!
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?
They’re just overbaked slightly!
[…] White Chocolate Raspberry Blondies (Jane’s Patisserie) […]
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?
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.
Can you substitute cranberries for raspberries?
[…] Recipe from: Jane’s Patisserie […]
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
Awh yay!! So glad you like them!
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 😊
Awh yay! Amazing!!
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!!
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
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 😊
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😊
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 🙂
I use about 50-75g! x
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
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!
It worked 😊 well think it did as iv never actually had a blondie but they tasted good
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?
It would still work without them, but might need a smidge less cooking time as it won’t have the moisture of the raspberries!
[…] 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 […]
These are soooo amazing… Everytime I’ve made them they’ve been an absolute hit… Thanks sooooo much
Awh yay!!
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?
Thanks
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!
[…] White Chocolate and Raspberry Blondies by Jane’s Patisserie […]
not sure where i am going wrong but mine have been in the oven 2 hours and it still not cooked.
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.
Hi,
These look amazing 🙂
I just wondered – once made, how long do they last? Also are they suitable for freezing?
Thanks so much,
Ro
I’d say 4 days once made, and I have never personally frozen them, but I don’t see why not!
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…
I use a 9x9inch as stated in the recipe method. ?
Oh sorry! I was probably so dazzled by the pictures… 😉 Thank you!
Love this, any recommendations on what to use instead of freeze dried raspberries I can’t find them in the shop?
You can use some fresh ones? ? or raspberry extract!
Hi how many grams would you say is a pot of freeze dried raspberries
7-10g usually (they’re very light so weight wise a little goes a long way)
Just discovered your blog. Absolutely love it! Can you make a rainbow cake please? X
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
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.
Ahh okay thats cool! Thanks!