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.
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
Emma Williams says
Made these a bunch of times and experimented with other ingredients and they get rave reviews every time! I add dark and white chocolate buttons to mine, and also tried them out with frozen blueberries instead of raspberries! All delicious
Jessica Holmes says
Brilliant! Love your creativity Emma!
Olivia Joynt says
Exactly how I prefer my blondies being fudgy and soft! Also so easy being in one bowl. Great recipe
Jessica Holmes says
Hooray! So glad you enjoyed them Olivia!
Alex says
Just a question… OK to substitute raspberries for dried cranberries? Same ratios or should they be soaked?
Jessica Holmes says
Yes definitely! They should be ok as they are!
Deb Stewart says
These really are the best blondies and so easy to make. No faffing around. I love baking for family and friends and this is a particular favourite. Perfect every time.
Thank you
Jessica Holmes says
Love hearing that Deb! Thank you for the lovely feedback!
Kerry says
Utterly delicious – prepared exactly as directed and the entire back h was devoured in minutes.
Jessica Holmes says
How good is that Kerry! Thank you for your kind review.
K says
Absolutely delicious. I added more like 75g of raspberries as 50g didn’t look enough when mixed in, and I also put them in the fridge overnight to get that perfect fudgy texture – incredible!
Jessica Holmes says
So glad you loved them!
Julie Smith says
These were amazing! Just the right amount of sweetness, fudginess and tart raspberry. I will definitely be making again 😊
Jessica Holmes says
Yay! Love hearing that Julie!
Emily K says
My go to Blondie recipe. I just melt white chocolate on top and drizzle it over so they look even more delicious!
Jessica Holmes says
That sounds absolutely lovely!
Julie says
Love these. They’re addictive. What could I do to make them less sweet? Thanks!
Jessica Holmes says
So glad you enjoyed them Julie! You could try reducing the sugar, but I wouldn’t do it more than 20%. Remember sugar not only adds sweetness but moisture and texture too!
Louise says
Very greasy and a sugary taste, not at all what I was expecting, not in a good way. My experience with Blondies are a brownie texture but with white chocolate. Won’t be making them again
Jessica Holmes says
I’m sorry you didn’t enjoy them Louise.
Tina says
Hi, Should I use actual white chocolate rather than white cooking chocolate for this?
Jessica Holmes says
Hi Tina, it’s really up to you! I recommend using a white chocolate that you are happy to eat on its own – it can be a cooking white chocolate or a block of regular white chocolate.
Casey says
These were so good! I saw them on Instagram and immediately made a batch. They were so good that I was worried I’d eat the whole pan, so I saved a few but took most to work, where they disappeared before lunch. After my boyfriend and I ate the few I’d held back, I went ahead and just made another pan because we wanted more.
Jessica Holmes says
That made me giggle! So glad you enjoyed them as much as I do Casey!