My raspberry white chocolate blondies are chewy and utterly delicious, with the stunning flavours of sweet white chocolate and tart fresh raspberries perfectly complementing each other. If you’re looking for a bake guaranteed to be adored by everyone who tries it, look no further: this is the one! I kid you not, these blondies are so good, even I have been known to fight for the last piece!
A classic combination of flavours
There is something so special about the combination of raspberries and white chocolate, I might be a little smitten right now! The sharp fruitiness of the berries go so perfectly with white chocolate, I knew I had to put them into a bake, and so I’m sharing my latest obsession: these raspberry and white chocolate blondies!
I actually love using zingy fruity flavours in my bakes, from cookies and cupcakes to pies and doughnuts. And as for white chocolate, with it being my all time favourite chocolate, I’ll use it wherever I can in my bakes, from dipping my shortbread in it to making fudge with it. If I’m really honest though, my preferred way to enjoy white chocolate is eating it plain by the handful!
What ingredients do I need to make these raspberry white chocolate blondies?
- Unsalted butter: as with all my recipes, I like to use unsalted butter so I can control how much salt is in the bake.
- Brown sugar: I like to use brown sugar in my blondies over caster sugar. I find it gives my blondies a yummy flavour, keeps them moist and makes them wonderfully chewy!
- White chocolate: this adds to the flavour and sweetness of the blondies, making them so addictively delicious!
- Eggs: helps with the structure of the blondies
- Vanilla: purely for beautiful flavour!
- Flour: this recipe uses plain flour. We don’t want any raising agent in this bake, so self raising is a definite no-no.
- Salt: enhances the flavour of your bake. You won’t taste it, don’t worry!
- White chocolate chips: for extra pops of chocolate with each bite, perfect for complementing the raspberries.
- Raspberries: the other half of the flavour combo, for me brings balance to the sweetness in this bake.
What equipment do I need to make blondies?
- Baking tin*: you will need an 8” x 8” pan, one with a loose bottom makes it much easier to lift your bake out.
- Parchment paper: used to line your baking tin, this stops your blondie sticking to your pan and makes it loads easier to remove from the tin too.
- Digital kitchen scales: whilst I do provide cup measurements for all my recipes, I always recommend using digital kitchen scales to weigh your ingredients out instead. Weighing out your ingredients is much more accurate than measuring by volume, as you do with cups, and will ensure better results. Digital scales are now relatively inexpensive and widely available.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), I would recommend getting a set of spoons as they would be far more accurate than using your everyday eating spoons.
- Sieve*: to remove lumps from your dry ingredients, ensuring it’s all mixed together evenly.
- Mixing bowl*: any bowl large enough will do, plastic, glass, the choice is yours!
- Spatula: to use to mix ingredients together.
How to make raspberry white chocolate blondies
This blondie batter doesn’t take long to come together, so you can be enjoying some delicious raspberry and white chocolate blondies before you can say “let them eat… well, blondies!”
Step 1: Line your baking tin with some parchment/baking paper and set it aside. Preheat your oven to 180C/350F while you make your blondies mixture.
Step 2: In a large mixing bowl, melt the butter, sugar and chopped white chocolate together. I do this in the microwave in 20 second intervals, stirring in between, until my butter is completely melted. Then stir stir stir to melt your chocolate, and keep going until all your ingredients are completely combined. Leave to cool slightly.
Step 3: Gently beat your eggs into your white chocolate mixture one at a time, then add the vanilla and mix again.
Step 4: Sift in the flour and salt. Fold into your wet mix until just a few streaks remain. Tip in the chocolate chips and most of the raspberries (saving a few to stud the top of your blondies) and fold in carefully until evenly combined.
Step 5: Tip this mixture into your prepared pan, spreading gently into the corners and levelling the top. Stud randomly with the raspberries you set aside earlier. Bake in your preheated oven for 25-30 minutes until the top is firm, it’s lightly golden at the edges and it is ever so slightly wobbly in the middle (mine takes 23-24 minutes to bake). A toothpick will come out slightly damp, but don’t worry it will continue to bake with the heat even once it’s out of the oven.
Step 6: Cool completely before cutting (I pop mine in the fridge before cutting to help get cleaner cuts) and drizzle with extra white chocolate if you wish. Enjoy!
How do I line my baking tin?
There are several ways to line your baking tin. The easiest way is to cut two strips of parchment paper slightly smaller than the width of your tin and place them in so you have an overhang over all four sides of your baking tin. Make sure to fold along the bottom and side edges so you get nice clean lines when your blondies bake, and your paper doesn’t get “baked into” your blondies!
How do I know when my blondies are done?
You can tell when your blondies are done because they will start to pull away from the sides of your pan slightly and the edges will be golden. Remember not to overbake your blondies or they will end up being hard and dry.
Why did my blondies sink in the middle?
If you beat your ingredients together and incorporate a lot of air in the mixture, blondies can grow too much whilst baking. This results in the blondie not being able to support itself once out of the oven, and so sinking in the middle. To avoid this, remember not to overbeat the batter (ie you want to incorporate minimal air into the batter), instead, mix in more gently as you add each egg and subsequent ingredient. Unlike in a cake, you want less air in your blondies to get the fudgy, chewy texture.
How long do these raspberry white chocolate blondies last and how do I store them?
These blondies will last 2-3 days if stored in an airtight container in a nice cool place away from direct sunlight. These blondies have a shorter shelf life due to the fresh raspberries used in the bake.
Can you freeze blondies?
Absolutely! These blondies will freeze well for up to two months, not longer because of the fresh fruit. Read on for how to freeze your blondies.
How to freeze blondies
I like to use large (sealable) food or freezer bags to freeze my blondies. Wrap each individual blondie piece tightly in cling film and place it into your freezer bag. Gently push as much air out of the bag as possible and seal almost all the way, leaving a little part unsealed. Using a straw, carefully slip it into the unsealed part of your bag and use it to suck the remaining air out of the bag. This will make it look like it’s shrinking and make the paper contract against the blondies, which is exactly what you want. Once you’ve got as much air out as you can, seal the bag and lay it flat in your freezer.
How to thaw blondies
When you want to enjoy your frozen blondies, pop them in the fridge overnight to thaw. Pull your blondies out of the fridge about half an hour before you want to enjoy eating them again, to allow them to come to room temperature.
Can I make these raspberry white chocolate blondies gluten free and dairy free?
Yes! You can substitute your plain/all purpose flour for a gluten free flour alternative, but do add an additional ¼ tsp Xanthan gum if you can tolerate it. For a dairy free option, use a plant based butter and don’t forget about your chocolate too!
Additional tips for making this raspberry white chocolate blondies recipe
- Make sure you’ve prepared your tools before you start mixing: line your pan and preheat your oven. It is easy to forget once you start mixing!
- Leave your blondies to cool completely before cutting. Your blondies will continue to bake from the residual heat once out of the oven, so leaving to cool also allows them to firm up enough so they don’t fall apart when you cut into them.
- Using fresh raspberries in this bake results in them needing to be eaten sooner than bakes without fresh fruit. I would always recommend eating these within a day or so of baking, to enjoy them at their best.
If you have any other questions about this recipe, please use the comments below to ask away and I will do my best to help! And if you made and enjoyed this, I would love to hear from you too!
And don’t forget: if you make this recipe for white chocolate raspberry blondies, please do consider leaving a rating and review below, I would love to know how you enjoy making them and it really helps others looking for a good recipe too! You could even post a picture on Instagram and tag me when you share it with the world, I’d love to see!
More blondie recipes to enjoy
Don’t forget too to check out these other beautiful blondie recipes on my blog:
White chocolate chip blondies: chewy and delicious, my white chocolate chip blondies recipe is packed with white chocolate, and deserve all the love they can get!
Cherry bakewell blondies: beautiful soft squidgy and chewy blondies made with yummy ground almonds and then swirled with a decadent rich cherry compote. Blondie AND Bakewell together = heaven!
Biscoff blondies: these blondies are wonderfully chunky and chewy, cram packed with delicious cookie butter and sweet white chocolate, then drizzled with both for a purely indulgent and utterly heavenly bake!
Happy baking, my friends! x