These were adapted from my chocolate chip raspberry blondies, using milk chocolate and I honestly can’t pick which is my favourite.
❤️ Why you’ll love it
- Texture: Chewy, dense and fudgy.
- Flavour: Buttery, sweet plus the irresistible combo of white chococolate and raspberries.
- Just 10 ingredients.
- So easy to make – one bowl, no special equipment.
- Fresh or frozen raspberries will work – great for any time of year.
- Try these white chocolate raspberry muffins or these strawberry lemon blondies too.
This post was originally published here on September 27th, 2022 and has been updated with clearer step by step images.
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Ingredients and substitutions
Detailed quantities and instructions in the recipe card below.
- Sugar: There are two types of sugar in this blondie recipe. Both add sweetness but brown sugar adds a chewy texture while white adds a crisp topping.
- Baking powder: Be careful not to confuse it with baking soda.
- Vanilla: Pure vanilla extract will give you the best flavour and is not synthetic like vanilla essence.
- Raspberries: I love using fresh firm raspberries, but you can use frozen too. Just make sure they are still frozen before adding them to the batter.
- Salt: Don’t skip it, it intensifies flavour and balances out the sweetness.
Substitutions and variations
- Chocolate chips: You can substitute the chips for white chocolate chunks cut from a good quality white chocolate bar. You can also use milk or dark chocolate chips.
- Raspberries: Swap the raspberries for other fresh berries like blueberries or blackberries.
- Can’t get raspberries? If they’re out of season, they can get pricey, but you could swirl a little raspberry jam through the top of the blondies. Use 2-3 tablespoons and dollop in small bits over the top, before running a knife through to swirl it. Add the remaining white chocolate chips after this.
How to make it (step-by-step)
Detailed quantities and instructions in the recipe card below.
Whisk dry ingredients in a bowl, then add the wet ingredients. Mix it all together. Don’t overmix – just until incorporated.
Stir half the chocolate chips through the batter.
Pour the batter into an 8 inch square baking pan. Top the batter with the remaining chocolate chips and raspberries then bake.
Tips and tricks
- Don’t overmix the batter – this can lead to tough and potentially even dry blondies.
- Careful not to overbake. Just like brownies, blondies are better underbaked than overbaked.
- Frozen raspberries: If using frozen berries, don’t thaw them before adding them to the batter.
Yield and storage
This white chocolate raspberry blondies recipe yields 16 blondie squares.
Fridge: These blondies are best stored in the fridge, in an airtight container for 4-5 days – if they last that long.
Room temperature: They’ll be fine at room temperature for 1 day but the moisture in the berries means they are best kept in the fridge.
Freezer: They can also be frozen (for up to 2 months).
⭐⭐⭐⭐⭐
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Ingredients
- ½ cup white granulated sugar (100g / 3 ½oz)
- ½ cup light brown sugar packed (100g / 3 ½oz)
- 1 cup plain flour (all-purpose flour) (130g / ~4 ½oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- 113 g unsalted butter melted (½ cup / 1 stick)
- 50 g white chocolate melted (~1 ¾oz)
- 2 teaspoons vanilla extract
- ⅔ cup white chocolate chips
- ⅔ cup fresh raspberries or frozen, see notes
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat your oven to 180C (160C fan forced)/ 350F. Line an 20cm / 8×8 inch square baking tin with baking paper.
- If you haven’t already, melt the butter and white chocolate (not the chips) in two small separate microwave safe cups or bowls, in the microwave until just melted.
- 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Raspberries: You can use frozen raspberries as well but they must be still frozen when you add them to the pan.
- 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).
- Storage: These blondies can be stored in the fridge, in an airtight container for 4-5 days – if they last that long. They can also be frozen for up to 2 months.
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11 Comments on “White Chocolate and Raspberry Blondies”
Love this recipe. So easy & SO delicious!
So happy you love it, Jen. Thanks so much for dropping back to leave a review.
I thought blondies only use brown sugar and no white and that’s what differentiates them from cookie bars. How do you think these would turn out if I used 200g brown sugar to make a classic blondie instead of 100g brown + 100g white?
Hello Ash. Not at all. Blondies are far different from cookie bars, more like brownies but without cocoa of any kind. Many blondies have white sugar as well but you could try all brown sugar. I haven’t. It might make them too gooey and too rich in caramel flavour. Love to hear how they turn out if you try them though.
Ooo, white chocolate snd raspberries make one of the most luxurious and delicious combinations, in my book. These blondies look fantastic!
They truly are a perfect combo. Thanks Ben
Absolutely delicious, will definitely make again.
So happy you love them, CD. Truly appreciate you trying my recipe.
Super tasty and for a quick make tastes like it took for ages to make
Upmarket blonde, only off on cooking time for me and the middle needed extra cooking time
So happy you love them, Janet. All ovens vary so some may need a little more time than others 🙂 Happy baking
Mine only needed 25mins