White chocolate and raspberry Blondies are delicious.
This classic flavour combination is perfect for these gooey, fudgy, caramel-tasting Blondies. They provide the perfect amount of sweetness from the white chocolate, combined with the sharpness and fruity flavour of the raspberries.
What are Blondies?
Blondies originated from the USA, much like their counterpart, the Brownie. But contrary to what some people think, Blondies are not actually white chocolate Brownies.
Blondies are given their flavour by the combination of butter, brown sugar, and vanilla. They taste a bit caramelly, and their fudgy, brownie-like texture comes from the high amount of fat to flour ratio.
There is no set date as to when they originated, however, some sources say that Blondies were actually around before Brownies, in the late 19th century.
While they don’t traditionally contain chocolate, we like adding white chocolate for sweetness, and you’ll find many recipes that do the same. Then it seems like a no-brainer to add raspberries for that classic combination!
Why are we so in love with Scottish Raspberries?
No, a Blondie isn’t a Scottish recipe, nor do Blondies come from Scotland. But Scottish raspberries are well-known to be some of the best in the business! They have a delicious depth of flavour and sharpness that works perfectly for this recipe.
It is a little-known fact that raspberries thrive in cooler climates, which obviously Scotland is perfect for.
Juicy raspberries are usually ready to harvest from June through to September, and you can pick up some incredible punnets in shops or even head to your local pick-your-own farm during this time.
We love using them in the classic Scottish dessert, Cranachan, and have used them in our Cranachan Cheesecake too.
Why choose this Raspberry and White Chocolate Blondies recipe?
This blondie recipe focuses on getting that fudgy texture we know and love. It isn’t too “cakey” but denser than a sponge, and the chocolate chunks make it that little bit extra gooey.
We love this very easy recipe because it is easy to make and you can whip up a batch in under an hour. Ideal for gatherings of family and friends or perfect for the whole family to enjoy with a nice cup of tea.
Things You Need to Make White Chocolate Raspberry Blondies
- Square baking tin
- Stand mixer or electric hand mixer
- Whisk
- Large mixing bowl
Ingredients for White Chocolate and Raspberry Blondies
- 2 large eggs
- 125g of caster sugar (1/2 cup + 2 tbsp)
- 125g of light brown sugar (1/2 cup + 2 tbsp)
- 1 tsp of vanilla extract
- 210g of unsalted butter (melted) (3/4 cup + 4 tbsp)
- 200g of plain flour (1 2/3 cups)
- 200g/7oz of white chocolate (roughly chopped into chunks)
- 125g of fresh raspberries (1 cup)
How to Make White Chocolate and Raspberry Blondies – Step-by-step Method
Gather all of your ingredients together and preheat the oven to 180C. You will need to prepare an 8” square baking tin with nonstick spray, greased with butter or lined with parchment paper.
Add the eggs, sugars and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fixed. Whisk until pale and fluffy. This should take about 5 minutes. You can also do this with an electric hand whisk if preferred.
With the mixer running on a slow speed, gradually pour in the melted butter a little at a
time, whisking until all of it has been added and combined. Then remove the bowl from the mixer and sift in the flour. Fold gently with a wooden spoon until just combined.
Set aside approximately 1/3 of the raspberries and 3 tablespoons of the chopped chocolate. Then add the rest of the white chocolate chunks and raspberries to the bowl and gently fold again.
Transfer the blondie batter to your prepared baking pan and smooth it out into an even layer. Scatter the reserved raspberries and chopped chocolate all over the top.
Bake for 35-40 minutes or until a skewer poked into the centre of the blondie comes out
with just a few moist crumbs.
Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely. Once cooled, slice into 16 squares and enjoy!
Variations to Try
Add extra white chocolate after they are baked
We chose not to add extra chocolate after the blondies have been baked because we think the flavours are perfect with the chocolate chunks. But if you want that extra sweetness, melt some white chocolate and drizzle over the top.
A drizzle of something else
You could also drizzle over caramel sauce or even some raspberry sauce or coulis that you have made yourself before serving.
Use freeze-dried raspberries on top of the blondies
This will give that extra boost of raspberry flavour and also makes the blondies even more visually appealing.
Use white chocolate chips instead
You can always use white chocolate chips in this recipe instead of chunks. You will still need the same quantity.
FAQs
How do you store White Chocolate and Raspberry Blondies?
These blondies will keep well in an airtight container and stored at room temperature for up to five days. You can store them in the fridge, but it will change the texture of the blondies as they won’t be as soft and moist.
You can also freeze these blondies for when you have that sweet tooth craving. They will last in the freezer for up to three months. Individually wrap them in plastic wrap and allow them to defrost for a couple of hours on the kitchen side before eating. Warm them up if needed.
What should you serve with the Blondies?
These are perfectly fine on their own, but you could also add a scoop of ice cream or warm them up.
Can you make these gluten-free?
Absolutely! Just change the flour to your preferred gluten-free brand. The rest of the ingredients are gluten-free, so this is the only change that you need to make.
How do you make them fudgy?
Blondies, like Brownies, should be fudgy in the middle and not like a cake. To achieve this effect, you shouldn’t overmix the batter; just allow it to combine, and don’t overbake either.
Keep a close eye on them as you get to the end of the baking time, as you may need to take them out a little early or leave in slightly longer. A skewer should come out with moist crumbs but not wet batter.
Can you use frozen raspberries?
Yes! Just add them straight to the batter without thawing first, and keep an eye on the baking time as they tend to hold more liquid.
Let us know how you go with your Blondies!
Easy White Chocolate & Raspberry Blondies
White chocolate and raspberry Blondies are delicious.
This classic flavour combination is perfect for these gooey, fudgy, caramel-tasting Blondies. They provide the perfect amount of sweetness from the white chocolate, combined with the sharpness and fruity flavour of the raspberries.
Ingredients
- 2 large eggs
- 125g caster sugar (1/2 cup + 2 tbsp)
- 125g light brown sugar (1/2 cup + 2 tbsp)
- 1 tsp vanilla extract
- 210g unsalted butter (melted) (3/4 cup + 4 tbsp)
- 200g plain flour (1 2/3 cups)
- 200g/7oz white chocolate (roughly chopped into chunks)
- 125g fresh raspberries (1 cup)
Instructions
- Preheat the oven to 180C and grease and line an 8” square baking tin.
- Add the eggs, sugars and vanilla extract to the bowl of an electric stand mixer with the whisk attachment fixed. Whisk until pale and fluffy – about 5 minutes. You can also do this with an electric hand whisk if preferred.
- With the mixer running on a slow speed, gradually pour in the melted butter a little at a time, whisking until all of it has been added and combined.
- Remove the bowl from the mixer and sift in the flour. Fold gently with a wooden spoon until just combined.
- Set aside approximately 1/3 of the raspberries and 3 tablespoons of the chopped chocolate. Add the rest to the bowl and gently fold again.
- Transfer the mixture to your prepared baking tin and smooth out into an even layer. Scatter the reserved raspberries and chopped chocolate all over the top.
- Bake for 35-40 minutes or until a skewer poked into the centre of the blondie comes out with just a few moist crumbs.
- Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice into 16 squares and enjoy!
Notes
How do you make them fudgy?
Blondies, like Brownies, should be fudgy in the middle and not like a cake. To achieve this effect, you shouldn't overmix the batter; just allow it to combine, and don't overbake either.
Keep a close eye on them as you get to the end of the baking time, as you may need to take them out a little early or leave in slightly longer. A skewer should come out with moist crumbs but not wet batter.
Can you use frozen raspberries?
Yes! Just add them straight to the batter without thawing first, and keep an eye on the baking time as they tend to hold more liquid.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 24mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 3g
These values are an indication only.
More delicious traybakes to try:
- Delicious Biscoff Brownies Recipe
- Indulgent Mini Egg Brownies Recipe
- Kinder Bueno Brownies Recipe – Decadent & Delicious!
- Easy Chocolate Tiffin Recipe
- The Easiest Biscoff Rocky Road Recipe
- Easy No-Bake Mint Aero Traybake Recipe
- No-Bake Malteser Traybake Recipe
- Biscoff Tiffin Recipe – Simple and Delicious
- Easy Mini Egg Cookie Bar Traybake
- Mars Bar Slice – A Super Easy Traybake Recipe
- Delicious Sticky Toffee Pudding Traybake Recipe
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