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!

Easy, Delicious, Fruity and Chocolatey… What more could you want?! White Chocolate and Raspberry Blondies that everyone will adore and love!
4.94 from 16 votes
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Raspberry, White Chocolate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 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)



  • 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.
Nutrition Facts
White Chocolate Raspberry Blondies!
Amount Per Serving
Calories 317 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 71mg24%
Sodium 29mg1%
Potassium 91mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 450IU9%
Vitamin C 3.5mg4%
Calcium 45mg5%
Iron 0.8mg4%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Traybake 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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Emma
    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
      October 21, 2020 at 7:11 pm

      The usual recommendation is 3 months!!

  • Ellie
    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
      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

  • Lynn Kenneway
    September 23, 2020 at 10:28 am

    5 stars
    The guys at work love this

  • Donna
    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
      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!

  • Ciaran
    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
      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

  • Alex McKinley
    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
      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!

  • Emily Masters
    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!

  • Vida woods
    July 5, 2020 at 10:52 am

    5 stars
    Very moorish

    • Isabelle
      July 7, 2020 at 8:52 am

      Why did mine become a sponge cake?

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

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

    • Sahara
      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.

  • Emma
    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
      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!

  • Harriet
    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

  • Juliet
    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!

  • Luxanna
    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!

  • Amy Alexander
    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? 🙂

  • Kym
    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
      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

  • Hollie Rawlins
    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
      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!

  • Helen
    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
      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!

  • Amrit
    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
      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

  • Phoebe
    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
      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

  • Hava
    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
      May 10, 2020 at 3:16 pm

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

  • Naz
    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?

  • Amy
    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
      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!

  • Paris
    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
      April 25, 2020 at 6:41 pm

      I would use light brown sugar for this method!

    • Paris
      April 25, 2020 at 7:05 pm

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

  • Gemma
    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?

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  • Emily
    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
      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.

  • Uagal
    December 30, 2019 at 5:44 pm

    Can you substitute cranberries for raspberries?

  • […] Recipe from: Jane’s Patisserie […]

  • Abbi
    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

  • Clare
    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 😊

  • Alison
    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
      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
      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
      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😊

  • Sian
    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 🙂

  • Felicity Foster
    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
      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
      March 28, 2019 at 2:35 pm

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

  • Ellice Dargan
    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
      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!

  • […] 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 […]

  • JellyBean
    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

  • Nicola
    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
      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!

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

  • helen
    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
      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.

  • Ro
    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
      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!

  • Nekiom
    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
      June 11, 2017 at 3:33 pm

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

    • Nekiom
      June 13, 2017 at 2:01 pm

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

  • Ciara
    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
      May 28, 2017 at 9:12 pm

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

  • Hafsa
    April 6, 2017 at 7:31 pm

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

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

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

  • Hafsa
    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
      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

  • Rosie
    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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