White Chocolate and Raspberry Blondies!
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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.
Blondies
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
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!
Ingredients
Blondies
- 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
Decoration
- 50 g white chocolate (melted)
- freeze dried raspberries
Instructions
- 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.
Notes
- 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
ENJOY!
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J x
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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.
Hi
I could only get freeze dried whole raspberries instead of pieces should I break them up first or will they turn to dust?
Thanks
Hiya! I would just use them as they are!
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 🙂
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?
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.
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
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.
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
Hiya,
Can I make these using gluten free plain flour?
Hiya! I personally have not tried this, however it is definitely worth go! Let me know how they go! x
I made these blondies today and whilst the taste was nice, the rasbperries made the blondies very wet and it tasted quite cakey
Hiya! If you regularly struggle with this, try using 15g freeze dried raspberries instead! Hope this helps! x
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!
Hiya! I personally have not tried this, however it is definitely worth a go! Let me know! x
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?
Hiya! You can use either for these. Hope this helps! x
Hi Jane, do you use whole freeze dried raspberries or little pieces in the blondie batter? Thank you! Love your recipes!
Hiya! I use little pieces – but you can use either! Hope this helps! x
Made them yesterday and they turned out SO GOOD! Just curious how long they will keep at room temperature?
Thanks for a great recipe!
Hiya! These will keep for 4+ days at room temperature. Hope this helps, enjoy! x
Which shelf of the oven (gas oven) should blondies be baked on?
Hiya! Unfortunately I have never baked in a gas oven, so am unsure i’m afraid! Sorry! x
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
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!
Always my go to !! Absolutley love this recipe and so does everyone that tries it. Is it possible to freeze them by any chance??
Yes absolutely, you can freeze these for up to 3 months! x
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 😋