There are not enough words to describe how lovely these Raspberry Chocolate Chip Blondies really are. They have the dense, fudgy nature of a brownie but with a vanilla base.
The tang and softness of the fresh raspberries works like a dream with the rich, sweet flavour of the blondie. I stepped away from my normal dark chocolate chips for this one and these scrumptious little squares are loaded with milk chocolate chips.
One little square is perfect but, at the same time, not enough. Even my husband put aside his dislike for berries to devour a second piece
What are blonde brownies?
Fun Fact: technically, blondies were invented before brownies but they were called brownies. Confused? Fanny Farmer (thank you, thank you) created what she called brownies back in 1896 but they contained no chocolate and were basically what we call a blondie today!
At some point, chocolate was added, and brownies took over the name of … well …. brownies and that was that. Often, blondies are referred to as blonde brownies since, aside from cocoa, the aim is the same – essentially a sweet and fudgy square of cake.
Ingredients in blondies
It’s really the ratios of ingredients in a blondie recipe that gives it it’s signature texture as opposed to becoming a cake so, along with cake ingredients like eggs, flour and granulated sugar, blondies contain brown sugar. It’s what helps to make them moist and chewy and gives them a very slight caramel flavour.
I also add a little white chocolate to my blondies to make them super fudgy, the same way I add dark chocolate to my regular brownies.
How to make blondies
Just one bowl, some everyday ingredients and an 8×8 inch square baking tin and you can have these blondies in the oven stat! Oh and you might need something to stir with.
- Start by mixing the dry ingredients in a bowl.
- Add all the wet ingredients and mix it all up.
- Pour it into a square baking tin and bake for anywhere from 35-45 minutes.
How long to cook blondies
You’ll note in the last point I said these will take anywhere from 35-45 minutes – that’s because just like with brownies, there is are a few factors determining how long to cook them.
- First, all ovens are different. Oven thermostats are often inaccurate so I recommend keeping an oven thermometer in the oven at all times as your temperature guide. You can get little ones that hang from the shelf and can sit in there indefinitely.
- Secondly, you might like your blondies more or less cooked than I do. I like mine pretty fudgy and just cooked through but if you’d prefer them to be a little less fudgy or a little more cake-like, simply cook them a bit longer.
Test doneness by sticking in a toothpick. If it comes out with some sticky crumbs but not wet batter, they are done but you can cook them a little longer and keep testing until they’re just how you like them.
- Berries: Any berries will work so why not try whichever are in season. Blueberries would be lovely with a little lemon zest added too.
- Chocolate: You can swap the sweet milk chocolate for a dark chocolate to slightly curb the sweetness. You could also use white chocolate chips that go lovely with raspberries and blueberries too.
How to store blondies
Due to having fresh raspberries in them, store these blondies in the fridge. They’ll keep well for a couple of days but the longer you store them the more chance of the raspberries making the blondie soggy.
While you can normally freeze blondies, I don’t recommend it when they have fresh berries in them. Berries have a high water content and their skin becomes fragile on freezing so, once they thaw, the water in the berries releases and can cause soggy patches.
So, if blondies and brownies were sitting side by side on a plate, which would you choose? Normally, I’d probably say brownies unless these Raspberry Chocolate Chip Blondies were on offer and then it would definitely be these.
More recipes you’ll love
- Lemon Crumble Slice
- Raspberry Almond Shortbread Bars
- Homemade Raspberry Marshmallow Slice
- Strawberry Cheesecake Bars
- Macadamia Caramel Blondies
- Cranberry White Chocolate Blondies
- White Chocolate Malted Milk Blondies
- Cookies and Cream Blondies
Raspberry Chocolate Chip Blondies
- ½ cup granulated sugar (100g / 3.5oz)
- ½ cup light brown sugar, packed (100g / 3.5oz)
- 1 cup plain (all-purp) flour (130g / 4.6oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 113 g unsalted butter, melted (½ cup / 1 stick)
- 50 g white chocolate melted (1.8oz)
- 2 teaspoons vanilla
- ⅔ cup milk chocolate chips
- ⅔ cup fresh raspberries
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper
- Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
- Add the eggs, melted butter, melted white chocolate and vanilla and mix to combine.
- Add ½ the chocolate chips and mix through.
- Pour into prepared tin and level out with your spatula.
- Scatter the remaining choc chips and the raspberries over the top. Gently push some of the raspberries down into the batter.
- Bake for 35-40 minutes until the top is dry and golden.
- Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces.
- I use a standard Australian 20ml tablespoon
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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