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4.1 from 13 reviews

These White Chocolate and Raspberry Blondies are a delightful twist on traditional blondies, combining creamy white chocolate with fresh raspberries for a rich, fruity flavor. Perfectly sweet, moist, and packed with bursts of tart raspberries and melty white chocolate chips, these blondies are an easy-to-make treat ideal for sharing or special occasions.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 cup plain flour (all-purpose flour) (130g / ~4 ½oz)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white granulated sugar (100g / 3 ½oz)
  • ½ cup light brown sugar (packed) (100g / 3 ½oz)

Wet Ingredients

  • 2 large eggs (room temperature)
  • 113 g unsalted butter (melted) (½ cup / 1 stick)
  • 50 g white chocolate (melted) (~1 ¾oz)
  • 2 teaspoons vanilla extract

Add-ins

  • ⅔ cup white chocolate chips
  • ⅔ cup fresh raspberries (or frozen, see notes)

Instructions

  1. Preheat oven and prepare baking tin: Preheat your oven to 180°C (160°C fan forced) / 350°F. Line an 8×8 inch (20cm) square baking tin with baking paper to prevent sticking and for easy removal.
  2. Melt butter and white chocolate: In two small microwave-safe bowls or cups, melt the unsalted butter and white chocolate separately in the microwave until just melted and smooth. Set aside to cool slightly.
  3. Combine dry ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, salt, white granulated sugar, and light brown sugar thoroughly until no lumps remain and the mixture is uniform.
  4. Add wet ingredients: To the dry mixture, add the eggs, melted butter, melted white chocolate, and vanilla extract. Mix well until all ingredients are fully incorporated and form a smooth batter.
  5. Fold in chocolate chips: Stir in half of the white chocolate chips gently to distribute evenly throughout the batter.
  6. Pour batter into tin: Transfer the batter to the prepared baking tin and spread it out evenly using a spatula, smoothing the surface for even baking.
  7. Add toppings: Scatter the remaining white chocolate chips and fresh raspberries over the top, gently pressing some raspberries slightly into the batter to ensure they stick and bake in.
  8. Bake the blondies: Place the tin in the preheated oven and bake for 35-40 minutes, or until the top is dry, set, and golden brown. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.
  9. Cool before slicing: Allow the blondies to cool completely in the tin for at least 45 minutes. This helps them set fully for clean slicing and optimal texture.
  10. Serve and enjoy: Once cooled, carefully lift the blondies out using the baking paper and cut into 16 squares. Serve as a delicious treat or dessert. Optionally, leave a comment and rating if you tried the recipe.

Notes

  • You can use frozen raspberries if fresh are not available. If using frozen, do not thaw before adding to the batter to avoid excess moisture.
  • For best results, ensure butter and white chocolate are melted but not hot before mixing to avoid cooking the eggs.
  • Substitute white chocolate chips with regular chocolate chips if preferred, though it will alter the flavor profile.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow blondies to cool completely before cutting to avoid crumbling.

Find it online: https://cheftinaskitchen.com/white-chocolate-and-raspberry-blondies-recipe/