Looking for the ultimate blondie recipe? Try these big, buttery White Chocolate and Raspberry Blondies made with brown sugar. They’re perfect as a special treat or for a decadent dessert.
Buttery brown sugar blondies ❤️
They may be a brownie’s cousin, but trust me when I say, these White Chocolate and Raspberry Blondies hold their ground against the most delicious chocolate brownie.
Flavoured with brown sugar, butter and vanilla, these blondie bars are then stuffed with white chocolate and raspberries. Perfection 👌🏻
Blondies have always been interesting to me. Most of my life, I wasn’t even sure that I liked blondies. I mean, why have have a blondie, when you can have a brownie?
But that was before.
Before I had a blondie like this one.
One that was fudgy, creamy and oozing with caramel flavour ❤️
Last year I shared my recipe for Pecan Chocolate Chip Blondies. That was the recipe that first made me realise there was more to this blondie game than I had first thought.
Blondies are different to a brownie. Traditionally, the batter itself isn’t made with chocolate.
These are not White Chocolate Brownies. They’re blondies. Kind of like Congo Bars but made with melted butter.
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So the question is, what is a blondie exactly? Well, similar to a brownie, they have a high fat to flour ratio. The butter, brown sugar and vanilla combine to made a creamy caramel-like base.
And it’s that batter that just about melts-in-your-mouth. Once you add a generous amount of white chocolate and a handful of frozen raspberries, you have a one heavenly slice.
I like to use a block of white chocolate rather than chocolate chips, just like in my favourite White Chocolate Macadamia Nut Cookies.
I did experiment with these brownies. I tried creaming the butter and sugar, melting the butter, adding more eggs, reducing the sugar and using more flour. All yielded different results.
But I can promise that these White Chocolate and Raspberry Blondies are perfect just the way they are. They’re fudgy, sweet but not too sweet and moreish.
Oh and did I mention they’re ONE BOWL? No electric mixer needed. No fuss blondies for your Thursday x
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Let’s Bake
White Chocolate and Raspberry Blondies
Buttery brown sugar blondies stuffed with white chocolate and raspberries.
Ingredients
- 170 grams (3/4 cup) butter, melted
- 225 grams (1 and 1/4 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 150 grams (1 cup) white chocolate, roughly chopped into chunks
- 50 grams (1/2 cup) fresh or frozen raspberries*
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.
- Stir in flour and white chocolate chunks. Fold in raspberries. Pour the batter in prepared pan, smooth the top and place in the oven.
- Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.
Notes
Fudge factor: Some reader feedback has been that these blondies are too fudgy and undercooked in the middle. That’s just how I like them. But you can add 35 grams (1/4 cup) of extra flour for a more sturdy, cookie-like blondie.
Raspberries: You can use fresh raspberries or frozen. If you are using frozen raspberries, don’t thaw them. Just add them frozen, and gently stir them into the batter.
Nutrition Information
Serving Size: 1 bar Calories: 236 Sugar: 19.4 g Sodium: 18.3 mg Fat: 12.1 g Carbohydrates: 29.8 g Protein: 2.4 g Cholesterol: 36.4 mg
Sarah says
10/10 no notes, absolutely fabulous.
The blondie is very sweet but because of the tartness of the raspberries, it works out perfectly.
I absolutely will make this again. I did 50/50 light brown sugar and dark brown sugar, and I had some DBS to use up. I cooked for 30 minutes and it was a perfect, fudgy texture.
Jessica Holmes says
How wonderful to hear that Sarah! So glad you loved these!
Aarifah Said Makda says
Hi
I made these using butter. They were absolutely delicious.
I was wondering if it would be possible to substitute the butter for margarine?
Jessica Holmes says
I’m so glad you enjoyed them! I haven’t tried with margarine so I can’t say I’m sorry. If you give it a go, let me know how it goes.
Miss Patel says
Insanely quick and easy, I made these for a family get together and we loved it!! Thank you x
Jessica Holmes says
Oh that’s wonderful to hear!
Kate says
This is one of my favourite baking recipes – EVER!! It’s so easy and quick (love being able to just melt the butter and throw everything in the one bowl to mix up). Easier than cookies as no rolling and easier than cake as no whisking. I’ve tried various minor modifications over the years (such as white chocolate with macadamia, gf flour – Bob’s Red Mill gf flour works but others can be too crumbling meaning the bars don’t stick together). ALWAYS delicious, always loved by others. Main issue is not just eating the whole thing while still warm from the oven! Cannot recommend enough, thanks Jess.
Jessica Holmes says
That is so wonderful to hear Kate – and thank you for your feedback on gf flour. So glad it’s worked well for you!
Brodie says
Can I replace the plain flour with a gluten free plain flour?
Jessica Holmes says
I haven’t tried Brodie! But could be worth a try! Sometimes I find gluten free flour soaks in more moisture, so I would maybe add a little more? If you do try it, let us know how it goes!
Glin says
How much salt would I add if I wanted to cut some of the sweetness?
Jessica Holmes says
Go for 1/4 teaspoon!
Ashlea says
Oh my good LORD! These are marvelous! Thank you for sharing this recipe. Easy desserts with fresh ingredients are my weakness. I’ll be making again. And again. And again. Ha!
Alison says
Mine are in the oven at the moment, if the finished result tastes as good as a) the batter & b) the smell while baking, then my colleagues will absolutely love these on Monday. I’ve used fresh cherries because a) I have some & b) chocolate & cherries are as amazing as chocolate & raspberry, in my opinion anyway.
So pleased I found this recipe!
I have to try the Biscoff blondies next, your pictures make them look irresistible, and then perhaps the Biscoff brownies!
Jessica Holmes says
Yes! Hope they tasted as good as they smelled Alison! I’ll have to try a cherry version – yum!
Alison says
They did, so delicious 😋
I popped a few in the freezer for when I fancy a sweet treat myself & took the rest on a work trip, everyone gave rave reviews, and a couple asked for the recipe, so hopefully some of my colleagues will be browsing & baking some of your wonderful recipes.
Jessica Holmes says
That’s so lovely! Thank you Alison!
Barbara Clubbe says
Great recipe. I do add the extra 35 grams of flour as suggested but I use ground almonds instead. Always use fresh raspberries which I have frozen. Keep their shape better than bought frozen raspberries.. Everyone goes mad for these Blondie’s and a lot quicker to make than Brownies.
Jessica Holmes says
Oh I love that Barbara! I’ll have to try it with ground almonds too!
Aischa says
Love it!
I made it a few times already because it’s so quick and easy to throw together.
And it tastes heavenly! 😍
Thank you for the recipe!
Jessica Holmes says
That makes me so happy Aischa!
Sarah Starr says
These look delicious! I can’t wait to try baking them. I wanted to make for a charity bake sale but need to make them in advance as I can’t get them done in the week. Is it possible to freeze and Defrost them without ruining them do you think? Thanks
Jessica Holmes says
Absolutely Sarah! They fresh really well. Enjoy!
Hafi says
Hi
This is one of my fav recipes! Is there a way to make a healthier version of this? Substitute flour with coconut flour or almond? Substitute the sugar with sweetener Did anyone try?
Jessica Holmes says
Hi Hafi, so pleased you love this one. I haven’t tried a healthier version (perhaps someone else has?), but I think you could definitely make a few healthy swaps. If you do try, let us know how it goes!