White chocolate raspberry blondies

White chocolate and raspberry really are a bit of a match made in heaven. These white chocolate raspberry blondies are’t the healthiest thing in the world but if you’re in the market for an indulgence, this is the recipe for you.

White chocolate and raspberry blondies via www.clairekcreations.com

A boss walks into his office one day to find one of his blonde female workers hanging from the ceiling.

‘What are you doing?!?’ he asks.

‘I’m a light bulb, I’m a light bulb,’ she responds.

‘You’ve clearly lost it, I think you should go home for the day,’

The blonde gets down from the ceiling, grabs her bag and walks out the door. Another blonde gets up and starts to follow the first.

‘Where do you think you’re going?’ asks the boss.

‘You don’t expect me to work in the dark do you?’

White chocolate & raspberry blondies

White chocolate & raspberry blondies

These white chocolate raspberry blondies are far from from a joke, they’re seriously delicious.

Yes they’re a far cry from my usual healthy snacks but we have to indulge every now and then right? Everyone knows that raspberries and white chocolate are besties from way back. The only way the relationship could get any better was if they added some crumble macadamias to the mix (note to self, add them next time).

Adding prep, cooking and cooling time, you’ll be savouring a square of this delicious slice about an hour after deciding to bake it. Go on, you know you want to!

You might also like my white chocolate and macadamia cookies.

I totally changed up the method to make these babies. The original recipe had things like double boilers and sugar syrup and all manner of complicated steps. Naturally I made it easy enough to mix up in a bowl with a wooden spoon.

 

Slice them up when they’re cool.

Wrap a pretty napkin around each one as a cute way to serve them at a picnic or at work to stave off blonde moments. I personally had had enough of tying the little bows after two but you might have more patience than me. Enjoy!

So what about you? What’s your favourite blonde joke?

ps I’m blonde so I’m allowed to tell blonde jokes and I won’t be offended by yours!

Do you also love regular chocolate? I’d love to give you a free copy of my chocolate recipe eBook. You can download a copy here.

4.0 from 2 reviews
Raspberry and white chocolate blondies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 60g raspberries
  • ½ cup caster sugar
  • 150g butter, melted
  • 250g white chocolate, chopped
  • 3 eggs
  • 1⅔ cup plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
Instructions
  1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
  2. In a large bowl, mix the sugar, eggs and vanilla together.
  3. Add the flour and baking powder and stir it through.
  4. Stir through the melted butter then fold in the chopped white chocolate.
  5. Spread the batter into the baking tin.
  6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
  7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
  8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
  9. Leave it to cool completely in the tin.

If you love white chocolate then you’ll love my white chocolate mudcake.

White chocolate and raspberry blondies via www.clairekcreations.com White chocolate and raspberry blondies via www.clairekcreations.com White chocolate and raspberry blondies via www.clairekcreations.com

20 Comments

  • Hannah Parrett

    Reply Reply March 16, 2018

    Do you melt the chocolate or do you add the chopped chocolate as is?

  • Marie

    Reply Reply February 19, 2018

    These look just beautiful and I love blondies

  • Joanne

    Reply Reply April 19, 2017

    I made these again & used a tray baking tin instead and they came out perfect.

  • Joanne

    Reply Reply April 18, 2017

    I cooked this for longer than stated & it was still raw in the middle after extra baking but it started to burn on top so couldn’t stay in much more.

  • Sam

    Reply Reply February 24, 2016

    Hi Clare,

    This looks great. I’m in Australia. the measurements you used here in terms of tsp, was this American or Australian? Sounds weird, but there is a difference here. I screwed up a recipe not realising it.

    • Claire

      Reply Reply February 24, 2016

      That’s ok Sam – I use a 15ml tbsp and 5ml tsp. Happy baking!

  • Lola

    Reply Reply September 23, 2015

    Making these tomorrow can’t wait but
    How many does it make Claire? x

    • Claire

      Reply Reply October 4, 2015

      Hi Lola,
      I cut mine into 12 but you can cut them smaller or bigger if you like.
      Enjoy!

  • Bridie

    Reply Reply December 20, 2014

    So scrummy! Made these this morning cannot wait to share them with my family later on (if they make it that long) popping this one in my recipe book for future bakes. Delicious. xx

    • Claire

      Reply Reply December 21, 2014

      So glad you like them Bridie! I hope the family gets a few 😉

  • tracy

    Reply Reply September 19, 2014

    These were so easy to make and so delicious. Definitely making again!

  • Hotly Spiced

    Reply Reply September 21, 2012

    They look so moist and delicious Claire. I think raspberries and white chocolate go so very well together xx

    • Claire

      Reply Reply September 21, 2012

      Inspired by you Charlie! I ran to the kitchen to make them as soon as I saw your blondies last week.

  • Nic@diningwithastud

    Reply Reply September 21, 2012

    LOL! I love a good blonde joke 😉

  • KrisJ

    Reply Reply September 20, 2012

    I will definitely try this when I can as we do not have an oven here in our shared apartment in Singapore!! What the??!!!
    I am in the process of looking around for a bench top model as another younger girl here is suffering from baking withdrawal symptoms too. Otherwise I will be cooking up a storm when I get back to brissie over christmas for 2 weeks.

    • Claire

      Reply Reply September 20, 2012

      No oven?!? I have suffered through the same thing for 3 months when I was in Canada. The oven only grilled. We managed to make a nice tea cake in it but that was about it. I think you should get a bench-top model!

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