Easy White Chocolate and Raspberry Blondies

Easy White Chocolate and Raspberry Blondies that are gooey, chewy, fudgy and so delicious. The white chocolate in this recipe makes these blondies taste almost caramel like and combined with raspberries, make for the most decadent baked treat ever! What's more? You don't need an electric mixer/stand mixer to make them!

Easy White Chocolate and Raspberry Blondies

There have been an influx of brownie recipes on the site recently, such as The BEST Sizzling Brownie with Ice Cream (Super Gooey!), The BEST Homemade Dark Chocolate Brownies, Chewy Triple Chocolate Brownies (Best Ever), Gooey & Fudgy Chocolate Mini Egg Brownies!

So just to be fair, we thought we should add a Blondie in there too.

These Blondies are flavoured with butter, white chocolate, eggs, light brown sugar, flour, baking powder, salt and vanilla then loaded with more white chocolate and raspberries.

What is a Blondie?

A Blondie is sometimes referred to as a Blonde Brownie but although a Blondie resembles a Brownie, they are actually very different.

A Brownie uses Cocoa, Melted Chocolate, Caster or Light Brown Sugar within the recipe. 

Blondies are different to White Chocolate Brownies because no Milk/Dark Chocolate is melted to make them and no cocoa is added to them, although chocolate chips can be added to the batter. They also always include Vanilla and Light Brown Sugar.

Blondies are very sweet so are not traditionally frosted whereas brownies can be frosted.

Blondies are oven baked and are dense and fudgy and have a high fat to flour ratio. 

Blondies can also include Nuts like Walnuts and Pecans and Chocolate Chips such as Milk or White Chocolate.

What are Blondies made of?

Blondies usually include White Chocolate, Light Brown Sugar and Vanilla. They also contain Flour, Butter, Eggs and sometimes Baking Powder.

INGREDIENTS AND SUBSTITUTES 

You need very few ingredients in this recipe. Here is what you will need and possible substitutions:

Raspberries

I use fresh Raspberries because that is what I prefer. You can use frozen raspberries but use them straight from the freezer. No defrosting needed!

You can also add a tsp of freeze dried raspberry powder. It is quite tart but that works well with the sweetness of white chocolate.

You can also skip them altogether and swirl in 75g of raspberry jam into the batter in the tin at the end just before baking.

White chocolate 

I use melted white chocolate within the blondie itself and white chocolate chips too.

There is no substitute for this but it is best to use a good quality one as they always taste better so the resulting flavour of the blondie will be better.

Vanilla

A good quality vanilla extract makes all the difference here but Vanilla Essence also works.

Butter 

I use unsalted butter, then add a pinch of salt later. You can also use a baking spread/margerine. 

Light Brown sugar 

To add to the caramel tones in this recipe, I use Light Brown Sugar. You can use Caster Sugar instead. This will make the blondie more crisp.

Baking Powder

Baking Powder adds some lift and lightens the batter.

Salt

A pinch of Salt brings all the flavours together.

Flour 

We use regular plain flour/all purpose flour. This recipe works well with Gluten free flour too, so you can substitute one for the other. If you are using self raising flour, skip the baking powder. 

Large eggs

Free range good quality eggs.

📋 How to make Easy white chocolate and raspberry blondies

Preheat oven to 180 C (350 F) standard / 160 C (320 F) Fan/Gas Mark 4. 

Grease and line an 8-inch square baking tin with baking paper. Leave some overhang so it is easier to lift the Blondies out of the tin.

Melt 100g White chocolate, 1/2 the Sugar and the Butter in a pan.

Set aside to cool.

Add the Vanilla Extract, remaining Sugar and Egg and whisk until combined.

Stir in Flour, Baking Powder, Salt and remainig white chocolate chunks. Fold in raspberries. 

 

Pour the batter into the tin, smooth the top and place in the oven.

Bake blondies for approximately 30 - 35 minutes or until golden at the edges. Leave in tin to cool completely. Cut into squares.

📖 VARIATIONS

Blondies are infinitely adaptable. Here are some adaptations you can make: 

Add Raspberry Jam instead - If you prefer not to use raspberries, you can add 75g of smooth raspberry jam into the batter. To do this, once the batter is in the tin, swirl the raspberry jam through it before baking.

Add milk chocolate chips - For a different flavour. 

Stir some chopped nuts into the batter - Walnuts, Hazlenuts, Pecans or Macadamia nuts work best. 

Add Nutella - Instead of adding white chocolate chips, you can freeze blobs of Nutella for 15 minutes on baking paper in a baking tray or try it with white chocolate spread. Then swirl them into the batter before baking.

Coloured Sprinkles - You can add a sprinkling of coloured sprinkles to the batter. 

Add more Flour - Some people prefer a blondie that is more crisp. Add up to 50g more flour for a sturdier blondie. Just bear in mind that they do set further as they cool down.

STORAGE - HOW LONG DO BLONDIES LAST?

Store these raspberry and white chocolate blondies at room temperature in an airtight container for up to 4 days, or in the fridge for up to 7 days.

They freeze well for up to 3 months. Wrap slices in 2 layers of cling film and then a layer of foil, label and then place in the freezer. Thaw in the fridge overnight to serve.

💭 Tips and Tricks

Baking Tin - I use a 8 x 8 inch square baking tin in this recipe. This makes 12 Blondies. You can use a 9 x 9 inch square tin and reduce baking time by 5 minutes.  You can also use rectangular tins but baking time will need to be adjusted accordingly.

Baking Time - With Brownies and Blondies, it is difficult to know when they are done because they are supposed to be gooey in the middle. A good way to tell in they are ok to take out of the oven is when they start pulling away from the edges of the tin and are light golden brown. 

Cooling Time - Like Brownies, Blondies set as they cool. It is best to let them cool completely before slicing them. It is better to slightly under bake the blondies than to over bake them as they can be cake like otherwise. They will continue to set as they cool.

FAQs for White Chocolate and Raspberry Blondies

Are Blondies White Chocolate Brownies?

Blondies and Brownies are quite different. Brownies use melted dark/milk chocolate.

Blondies usually have added white chocolate chips but no melted chocolate. I do add some melted white chocolate into the batter though because it tastes so good!

Blondies also always use Light Brown Sugar and Vanilla.

What is the difference between a Brownie and Blondie?

Where Brownies are rich and chocolatey, Blondies have a caramel, butterscotch like flavour.

Brownies are made with very little flour and cocoa, melted chocolate, butter, eggs and sugar. Like Blondies, they can be chewy and fudgy, gooey or cakey which is why they are often called Blonde Brownies.

Blondies are made with flour, baking powder, butter, light brown sugar, vanilla, eggs and white chocolate.

Are blondies supposed to be gooey?

Yes, absolutely! I prefer them a little gooey in the middle.

If you prefer a cakier blondie bake it a little longer, or add a little extra flour.

Gooey blondies will have a little wobble in the middle when you take them out of the oven.

Why are my blondies not setting?

If the blondies are very under baked,  they will sink in the middle. There will be some sinking anyway but if they are under baked, they will sink a lot. The Blondies need to be baked for at least 30 minutes.

Can I use Demerara sugar in Blondies?

Yes you can, but I don't think it is necessary. Demerara is usually used to add crunch so is nice on top of cakes and biscuits.

Why are they called Blondies?

They are called blondies because they are blonde in colour with caramel tones throughout. 

More Baking Recipes you will love!

Pear, Lemon and Blackberry Cake

Easy San Sebastian Cheesecake Recipe

Pistachio Milk Cake

The MOST delicious Malteser Tray Bake

If you try this recipe, or any other recipe on Tiffin And Tea, please take a moment to ⭐rate the recipe and/ or leave me a 💬 comment. I love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.