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White Chocolate and Raspberry Blondies on baking paper

Easy White Chocolate and Raspberry Blondies

Safira
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!
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 50 minutes
Course Baking, Baking/Dessert
Cuisine American, british
Servings 12
Calories 412 kcal

Ingredients
  

  • 200 g Unsalted Butter cubed
  • 200 g Light Brown Sugar
  • 100 g White Chocolate chopped
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 250 g Plain Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 200 g White Chocolate Chips
  • 150 g Raspberries

Instructions
 

  • 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 later.
  • Melt Butter, 1/2 the Sugar and 100g White chocolate in a pan over medium low heat until completely melted. Set aside to cool for 10 minutes.
  • Add the Vanilla Extract, remaining Sugar and Eggs and beat with a wooden spoon until combined.
  • Stir in Flour, Baking Powder, Salt and white chocolate chips. Fold in raspberries. 
  • Pour the batter in to 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 before cutting into squares.

Notes

VARIATIONS

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 or white chocolate spread and 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.

Helpful Tips 

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 cake which is why they are often called Blonde Brownies.

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 I n 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. They 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. 

Nutrition

Calories: 412kcalCarbohydrates: 49gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 68mgSodium: 172mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 468IUVitamin C: 3mgCalcium: 98mgIron: 1mg
Keyword Blondies, Raspberry and White chocolate blondies
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