These white chocolate and raspberry blondies are delicious, quick and easy to make. Loaded with white chocolate chips and fresh raspberries, this blondie recipe comes together in just one bowl.
For best results, always weigh ingredients where a weight is provided
Equipment
Large mixing bowl
Balloon whisk
silicone spatula
8 inch square baking pan
Instructions
Preheat your oven to 180C / 350F / 160C fan forced. Line an 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.
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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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.