White Chocolate and Raspberry Blondies Recipe
A simple to make, one-bowl recipe for luscious White Chocolate and Raspberry Blondies. Loaded with chocolate and raspberries so that every bite is flavourful.
Servings: 16 squares
Calories: 279kcal
Ingredients
- 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
Instructions
- 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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
How to store: Store blondies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freeze: Wrap blondies individually or as a slab, in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Alternatives: Substitute with other chopped nuts, or dried fruit, or substitute the white chocolate for milk or dark chocolate for a variation.
TIP 1: Brown butter bits. Make sure to scrape all those brown butter bits from the bottom of the saucepan- that's where the flavour is held.
TIP 2: Paper overhang. Set yourself up for success and make sure to use the baking paper as a sling.
TIP 3: Glossy, crackly thin top. The sure-fire way to get that golden papery thin top is to whip the eggs until pale and thick so that they can work their magic once baked.
TIP 4: If using frozen raspberries, then don't thaw them before use. Also, toss the frozen berries in one tablespoon of flour before adding them into the batter.
Tips 4: Don't overcook. You want a slight jiggle in the centre of the blondie for that soft, fudgy interior. Bake for longer for a more ‘cakey’ texture.
Nutrition
Calories: 279kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 126mg | Potassium: 96mg | Fiber: 1g | Sugar: 27g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg