White chocolate and raspberry blondies really are a bit of a match made in heaven. If you’re looking for an indulgence, this is the recipe for you.
White chocolate and raspberry blondies are heavenly delicious sweet that are simple & quick to make.
Why make them?
- I mentioned they’re absolutely delicious! They make the perfect treat.
- It’s a one-bowl recipe so not much cleaning up.
- Everyone knows that raspberries and white chocolate are besties from way back. The sweetness of the white chocolate and the tart raspberries is one of my favourite flavor combinations.
- From start to finish, blondies take just 35 minutes to make.
- They look pretty (especially individually wrapped).
- A gooey blondie makes the perfect easy dessert for dinner parties.
- You can freeze it so you don’t eat it all in one go.
An hilarious blonde joke
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?’
Ingredients
Here is the full list of ingredients you will need to make this white chocolate blondies recipe:
- Raspberries – use fresh raspberries or frozen. I prefer frozen because they’re more economical. Alternatively you could use raspberry jam.
- Caster sugar (fine white sugar) – for a richer flavour, use dark brown sugar. For an un-refined sugar – rapadura.
- Butter – at room temperature. The type you buy in a block wrapped in foil. I know most recipes call for unsalted butter but I mostly just use salted so I don't have to buy two types.
- White chocolate – A good quality block chopped in chunks give more of a rustic look with delicious white chocolate chunks but white chocolate chips can be used too.
- Eggs – free-range if possible.
- Plain flour – also called AP or all purpose flour.
- Baking powder – to give them a little bit of rise.
- Vanilla extract – use extract over essence. It’s pure and doesn’t have any additives and gives a better flavour.
What's the difference between blondies and brownies?
Brownies are made with whereas blondies are made with cocoa powder or dark chocolate chips and blondies are made with sweet white chocolate.
You might also like my white chocolate and macadamia cookies.
Instructions
The very easy recipe for white chocolate blondie bars takes just a few steps:
- Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm baking pan with parchment paper.
- In a large mixing bowl, mix the sugar, eggs and vanilla (wet ingredients) together
- Add the flour and baking powder (dry ingredients) and fold it through with a rubber spatula.
- Stir through the melted butter then fold in the pieces of white chocolate.
- Spread the blondie batter into the prepared pan.
- Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
- Spoon the juicy raspberries over the top of the batter and then use a skewer to swirl it through the top.
- Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb and the slice is a deep golden brown. If you like a fudgy texture, reduce the baking time by a few minutes. .
- Leave the whole pan to cool completely in the tin sitting on a wire rack.
Make sure you wait until they are cool before slicing or they'll dry out.
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.
Store any leftovers in an airtight container.
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!
p.p.s Want to take them up a notch?
Add some crumble, roasted macadamias to the mix (note to self, add them next time).
You might also like our red velvet cake with buttercream icing.
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.
If you love white chocolate then you'll love my white chocolate mudcake.
Recipe
White chocolate and raspberry blondies
Ingredients
- 60 g raspberries
- ½ cup caster sugar
- 150 g butter melted
- 250 g white chocolate chopped
- 3 eggs
- 1 ⅔ cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
- In a large bowl, mix the sugar, eggs and vanilla together
- Add the flour and baking powder and stir it through.
- Stir through the melted butter then fold in the chopped white chocolate.
- Spread the batter into the baking tin.
- Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
- Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
- Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
- Leave it to cool completely in the tin.
John says
Hi Claire, can you substitute white choc melts in your Raspberry White chocolate blondies
Claire says
Hi John yes you could.
Hannah Parrett says
Do you melt the chocolate or do you add the chopped chocolate as is?
Claire says
As it Hannah x
Jan says
What would you set a regular oven at, they look pretty tastey. However I do not have a professional oven
Claire says
Hi Jan. Do you mean a convection oven instead of fan-forced? Usually just 20C less.
Marie says
These look just beautiful and I love blondies
Claire says
Thanks Marie!
Joanne says
I made these again & used a tray baking tin instead and they came out perfect.
Claire says
Glad to hear it Joanne!
Joanne says
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 says
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 says
That's ok Sam - I use a 15ml tbsp and 5ml tsp. Happy baking!
Lola says
Making these tomorrow can't wait but
How many does it make Claire? x
Claire says
Hi Lola,
I cut mine into 12 but you can cut them smaller or bigger if you like.
Enjoy!
Bridie says
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 says
So glad you like them Bridie! I hope the family gets a few ;-)
tracy says
These were so easy to make and so delicious. Definitely making again!
Claire says
Glad you liked them Tracy!
Hotly Spiced says
They look so moist and delicious Claire. I think raspberries and white chocolate go so very well together xx
Claire says
Inspired by you Charlie! I ran to the kitchen to make them as soon as I saw your blondies last week.
Nic@diningwithastud says
LOL! I love a good blonde joke ;)
KrisJ says
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 says
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!