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.
Anna says
These are phenomenal!! An easy, straight forward recipe with incredible results! Thank you! 👍👍
Jessica Holmes says
Thanks Anna! So glad to you liked them! 💕
Judy says
Hi, just wondering, is a fan oven a convection oven? How long do you think these would need to bake in a conventional oven? They look soooo good!
Jessica Holmes says
Hi Judy, yes it is. I usually use a fan forced oven and it takes about 30 minutes for me. You can use the skewer test to check if they are ready too. I hope you enjoy them!
June says
Looking forward to making this recipe! Would it be okay to use all purpose flour?
Thanks!
Jessica Holmes says
Hi June, yes plain flour and all purpose flour as the same ☺️ Hope you enjoy these!
Adam says
Done these fantastic recipe, though cooking times were way off took mine nearly hour of cooking time in a fan assisted oven.
Jessica Holmes says
Hi Adam, glad you enjoyed them!
Giada says
Hi Jessica, we’re just getting ready to bake these blondies for Christmas, my question is about the oven, are you using a fan oven? If I were to use one, what temperature and cooking time would be? Many thanks!
Jessica Holmes says
Hi Giada, fantastic! I do typically use a fan oven so I would follow the recipe and do 160C for 30 minutes. I hope you enjoy them! ☺️
Angie says
Hi! I was wondering about the nutritional information, it says 1 serving size = 234 calories. How many servings are there in the whole thing?
Jessica Holmes says
Hi Angie, good question! You’ll see at the top of the recipe card that it makes 16 slices. Hope that helps!
Richard says
A few questions::
Can I use white chocolate chips instead of white chocolate chunks?
Can I use fresh raspberries instead of frozen?
Can I use blueberries instead of raspberries?
Can the recipe be doubled for a 9″ X 13″ pan (I have a big family)?
Jessica Holmes says
Hi Richard! Great questions. Yes to the chocolate chips and yes to the fresh raspberries. I haven’t tried with blueberries but I’m sure that’d be lovely too. And yes you can double the recipe but you might have to adjust the cooking time. Enjoy!
Jessica says
Could I use fresh raspberries instead of frozen? Would it make a difference? X
Jessica Holmes says
Hi Jessica, that should be fine. Hope you enjoy them! 😊
Harjit Jheeta says
Hi just wondering what type of brown sugar you used ( e.g. light or dark or soft or Demerara etc…)
Jessica Holmes says
Hi Harjit, great question. Here in Australia we have one main type of brown sugar that’s just called brown sugar, but I believe it’s closest to light brown sugar in other countries. I wrote a bit about this topic in this blog post you might find useful.
Harjit Jheeta says
Thanks. I ended up using a mixture of light brown and light muscavado as I didn’t have enough light brown and they tasted great!
Jessica Holmes says
Awesome! So glad you enjoyed them! 😊
Poorvi Srivastava says
Hi! These are in the oven right now but can tell they’re going to be delicious – thanks for the recipe. Just wondered if they are suitable for freezing? Thanks!
Jessica Holmes says
Oh wonderful! Yes you can freeze than and just warm them in the microwave. Enjoy! 😊
Lucy says
Great recipe. very delicious 😍
Jessica Holmes says
Thanks Lucy! So glad you enjoyed them! 😊
Sarah says
These were amazing!
Jessica Holmes says
So glad you enjoyed them Sarah!!
Dicte says
I’m going to bake these for my birthday, and i was just curious to know how big your tin was?
Jessica Holmes says
Hi Dicte, I used an 8 inch square tin. Hope that helps!
Kiriana says
hey made these last week and they were AMAZING!!!!!
served them with panna cotta…. MMMMMMM!!
luv luv this recipe 😀
Jessica Holmes says
Panna cotta – wow! So glad you enjoyed them Kiriana! 😊
Natalie says
OMG it’s like you read my mind! I just made raspberry white chocolate blondies two days ago! Looks absolutely perfect ♥