This quick and easy recipe for White Chocolate and Raspberry Blondies produces sweet, chewy, luscious bars with the perfect texture. Bonus that they're made in one bowl with only a few simple ingredients. Oh yeah, and they're delicious!
The combination of chocolate and raspberry is one of my favourites in baking. If you're as big a fan as I am, then you'll also love my Chocolate Raspberry Loaf, White Chocolate and Raspberry Hand Pies and Raspberry Chocolate Mousse Cake.
Loaded with white chocolate chips and tangy raspberries, this Raspberry White Chocolate Blondie recipe makes the ideal cookie bar. It's a recipe that does not disappoint!
With a buttery, caramel flavour from browned butter and light brown sugar, it's a taste that you'll be hard-pressed to beat. The creamy white chocolate and tangy raspberries offset this base flavour perfectly. These are totally dreamy!
❓ What are Blondies?
Wondering what I'm talking about when it comes to blondies? You may be thinking that they're just a white chocolate version of a brownie.
In fact, they're the sister equivalent of your standard brownie. Like brownies, blondies have a high fat-to-flour ratio which gives them that signature fudgy interior.
However, unlike brownies, in the base recipe, blondies don't have cocoa powder or melted chocolate mixed through. Only if you choose to add chocolate as a flavouring, will you see chocolate in the recipe.
But blondies are the ideal vehicle for all sorts of add-ins making them the perfect create-your-own-flavour recipe. From fruit to nuts and spreads- blondies are a recipe you have to have in your box of go-to recipes.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples. You'll only need 9 ingredients to make these
- Flavoursome bars. For such a simple recipe, these White Chocolate Raspberry Blondies really do explode with flavour.
- Simple to make. These use a very simple method of making a batter. I've browned the butter to add even more flavour- that's as hard as this recipe gets. Simple techniques, no fancy equipment needed.
🧾 Ingredients Needed
Whilst the list of ingredients may be short (only 9 in total!), I've made a couple of notes regarding a few key ones.
- Butter - Use unsalted butter. As the recipe calls for brown butter, it doesn't have to be at room temperature. If you decide not to brown it, then simply melt it.
- Light Brown Sugar - the extra molasses in the sugar creates a more caramel flavour, plus the moisture aids in the chew factor. Alternatively, use brown sugar.
- Eggs - I use large eggs and have added an extra yolk into the batter to increase the fudge texture we are looking for.
- White Chocolate - I've used white chocolate chips in today's recipe, but you can also chop up a bar of white chocolate, as I've done in My Biscoff Blondies Recipe. You'll have bigger pockets of melted chocolate. Both options taste great making it a personal preference.
- Raspberries - You can use both fresh or frozen raspberries. I've chosen fresh as they're available and in season making them extra sweet and juicy. But in winter I'd be using frozen raspberries. Just don't thaw them beforehand, otherwise, the extra moisture will make it hard for the batter to set.
- Add in different chocolate: You can switch out the white chocolate for milk or dark chocolate. These raspberry blondies are ideal for any type!
- Add in some nuts: For textural contrast and a little nutty crunch, you can fold in a half cup of chopped almonds into the batter. The combination of Raspberries and Almonds is divine.
- Swap out the fruit: Don't have raspberries on hand? Don't worry! Add in strawberries, blackberries, or cherries as a brilliant alternative to these simple bars.
Want to get creative with your blondies, but unsure where to start? Check out these enticing flavour combinations already on my website:
- Biscoff Blondies: With cookie butter mixed throughout the blondie batter, the lightly spiced speculoos Biscoff cookies are crushed within the blondies but also baked on top for that perfect crunch.
- Dark Chocolate and Walnut Blondies: Dark chocolate melting puddles and crunchy walnuts dotted throughout make this a perfect small-batch recipe that can easily be doubled!
- Blueberry and White Chocolate Blondies: Studded with blueberries and white chocolate, these blondies are the perfect summer treat packed full of flavour in every bite.
👩🏻🍳 How to Make
I can't tell you how wonderfully simple this recipe is to make. The most complex part is browning butter. If you've never browned butter before, head over to my Guide on How To Brown Butter to see in-depth instructions. This simple step is one of the easiest ways to add great flavour to any recipe.
From there all you need is a bowl and whisk to make this dreamy recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Brown the butter. Turn normal melted butter into a thing of nutty goodness in one simple step. Add the butter to a saucepan set over medium heat and allow the butter to melt.
Once melted, the butter will start to foam and bubble (Image 1). This is the point that the milk solids have separated from the fats and they'll start to caramelise on the base of the saucepan. Watch the yellow butter turn golden and then brown.
Once the butter is browned, take the pan off the stove and pour the butter into a bowl, scraping all the bits on the bottom too (Image 2). Set the butter aside to cool whilst preparing your pan.
STEP 2. Prepare your pan. Grease and line the base and sides of a 23 x 23cm (9x9-inch) square baking pan. Let the paper overhang the sides so that you can use it as a sling to lift the blondies out later.
STEP 3. Mix sugar into the butter. Whilst the butter is still warm, add the light brown sugar into a bowl (Image 3) and whisk together until the sugar is mixed in and the butter has cooled slightly (Image 4).
STEP 4. Add eggs and beat. Add the 2 eggs, 1 egg yolk and vanilla extract into the bowl and whisk until the blondie batter is pale in colour and thickened. This can take a couple of minutes to achieve (Image 5). (Best to use a hand-held electric whisk for this).
When you lift up the beaters, you want the mixture to run off them in ribbons (Image 6). This aeration produces a shiny, crinkly top for your blondies once baked.
STEP 5. Sift in the dry ingredients. Sift the flour, baking powder and salt right on top of your batter. And then fold it in with a rubber spatula- but only until you see some flour streaks remain. This ensures you don't overmix it! (Images 7 & 8).
STEP 6. Add the flavourings. Now's the chance to add in your flavourings. (Image 9). Add ¾ of both the chocolate chips and fresh raspberries. Stir those in until just combined (Image 10).
STEP 7. Bake. Pour the batter into the prepared pan and level off with an offset spatula (Image 9). Sprinkle the remaining chocolate chips and raspberries over the top. No need to press them in. Bake in a pre-heated 170C (340F) oven for 25 minutes.
The blondies are ready when the centre is just barely set and if you gently shake the pan it has the slightest jiggle. The edges will be pulled away from the sides and set and the top will be shiny and paper-thin.
🥣 How To Serve
Set the baking pan on a wire rack and let the blondies cool completely. Then use the paper overhang to lift the blondie square out of the pan. For super neat edges refrigerate the blondies with raspberries for an hour.
To cut the blondies, use a sharp knife run under warm water to heat the blade and cut. After every slice, wipe the blade clean. With this trick, you'll achieve super clean, neat edges like a pro.
These are very rich so trust me when I say, a little square goes a long way.
💭 Recipe Pro Tips
- Use simple melted butter: If you don't fancy the extra step of browning the butter, then simply melt it down in the saucepan or in short bursts in a microwave.
- If you do brown the butter, don't forget the brown bits! Scrape out all the brown bits that are stuck to the bottom of the saucepan. These bits are where all the nutty, rich flavour is held.
- Aerate the eggs. By beating the eggs into the sugar and butter until they're pale, you're incorporating lots of air into them, kind of like a meringue. In the oven, the top of the blondies bakes to form a thin shiny crust. This is exactly what we want!
- Measure the flour using scales. Over-measuring will lead to dry, cakey blondies- not the texture we're after.
- Watch the bake time. The blondies need to have a slight jiggle in the middle. They'll continue to set once out of the oven. Overbaking will turn the texture more cake-like.
📋 Recipe FAQs
I would put this down to two scenarios the oven is too hot so the outside of the blondies have set quicker than the middle has baked. An oven thermometer can help provide an accurate temperature.
Alternatively, the oven temperature is correct, but the blondies simply haven't been baked for long enough.
Ideally, your raspberry and white chocolate blondies should be set around the edges, fudgy in the centre with a set, crackly top. If they are dry then too much flour has been incorporated into the batter. Using digital scales to measure your ingredients will help you.
By nature, fresh raspberries, especially when at their ripest, are a juicy fruit. This natural juice adds extra moisture to the batter, and putting in too many raspberries can actually hinder how the blondies bake.
During recipe testing, I found that too many raspberries yielded a soft blondie that wouldn't set. So, I would stick with the suggested amount. Alternatively, you can use freeze-dried raspberry pieces and add however many you like!
❄️ Storage and Freezer Instructions
To store: The white choc and raspberry blondies can be stored in an airtight container at room temperature for up to 4 days.
To freeze: The raspberry blondies can also be frozen. Wrap the slab of blondies, or each individual slice in plastic wrap. Store in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature.
🍫 More Brownies & Bar Recipes
If you tried this White Chocolate and Raspberry Blondies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
White Chocolate and Raspberry Blondies Recipe
- 170 g unsalted butter
- 330 g brown sugar, firmly packed
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 220 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 120 g raspberries, fresh, frozen or freeze-dried *see notes
- 170 g white chocolate chips, 1 cup
- Brown the butter. Preheat oven to 170°C (340°F). In a small saucepan over medium heat, melt your butter. Continue to cook until the butter is golden brown and has a nutty fragrance. This takes about 4-5 minutes. Note that the butter turns very quickly from golden to burnt, so keep an eye on it. Remove from the heat, pour into a large mixing bowl, and leave at room temperature cool for ten minutes.
- Prepare your pan. Line a 23cm (9-inch) square baking pan with parchment paper. Leave an overhang on the sides so that it's easy to lift the blondies out after they are baked.
- Mix sugar into the butter. Into the bowl with the brown butter, add the light brown sugar, and whisk until well mixed in.
- Add eggs. Add the 2 eggs, the 1 egg yolk, and the vanilla extract into the mixing bowl, and using a hand-held electric whisk on high speed, whip until the mixture is visibly paler and thicker. This can take 3 to 4 minutes to achieve. The length of time not only cools the butter down but also aerates the eggs creating that shiny crackly top.
- Add dry ingredients. Sift into this mixture the flour, baking powder, and salt and fold through using a rubber spatula until a few flour streaks remain.
- Add chocolate and raspberries. Fold in ¾ of the white chocolate chips and raspberries until just combined. Spoon batter into the prepared baking tray and level with an offset spatula. Sprinkle over the of top the remaining chocolate chips and raspberries. There's no need to press them in.
- Bake. Bake for 25-30 minutes or until lightly browned on top and the sides are set, and a toothpick inserted into the centre comes out with a few moist crumbs. Rotate the pan halfway through baking. Remove from the oven and let sit in the pan for ten minutes. Using the paper sling, lift the blondie square out onto a wire rack and leave it to cool completely. Use a sharp knife, to cut into 16 squares and serve immediately.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.