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
MrsSW says
Made these today & they were lovely. Made a few adaptations… Wasn’t sure if it was light brown sugar or dark brown sugar so used a mix of both as had just enough of each! Also didn’t have enough plain flour so topped it up with about 80g of self raising. Added some macadamia nuts (maybe 80g) and added more raspberries than the recipe as was just eyeballing things! Also used about 50g extra white chic chunks as decided to just add the whole bag. As others have said (& as per the notes) I cooked mine for about 5-10 mins longer & ended up turning the oven up a fair bit (220c) for the last 2 mins. Middle left quite loose still but skewer was clear. Left to cool in tin for 10-15mins then took out & sliced them. They cut well & taste incredible warm! I often make brownies instead of blondies but these may have just converted me! Delicious.
Jessica Holmes says
Sounds amazing! So pleased you enjoyed them and they worked out well with your adaptations!
Wendy says
Hi Jess,
I’m scouring the web for an olive oil Blondie recipe. Is this a possible convert? I checked out your other olive oil recipes as well. Any suggestions are most welcome! Thanks for all of your super recipes!
Best wishes.
Jessica Holmes says
Hi Wendy, ooh I haven’t tried myself but I think it could work. You might want to use a mild tasting olive oil though, otherwise the oil taste will quite strong.
Tamara says
These are always delicious and fudgy. My go-to blondie recipe!
Jessica Holmes says
Love that!
FMG says
Great taste, but a little too gooey for my taste. I even added the extra flour. But, I did arrange cut ones on baking sheet about an inch apart and baked for about 8 minutes. Much better
Jessica Holmes says
Great, thanks for your feedback.
Aaren says
Too fudgey and undercooked means not edible ….
I tried them out after seeing good reviews but clearly waste of time and ingredients.
The longer you bake them the harder and not edible the outside becomes like a rock … sugar ratio is way way
Off
Jessica Holmes says
Sorry you didn’t enjoy them Aaren. A little extra flour as noted in the recipe card might be more to your liking. Remember to always be kind to others in life and on the internet.
Sam says
I have made this twice, the second time I added some lemon rind (and baked for 5 minutes too long but both things improved it for me) – it is a HIT with all of my family and the colleagues I have shared it with. Thank you for a perfect Blondie recipe.
Jessica Holmes says
Ohh that sounds amazing Sam! I’ll have to try a lemon version next time.
Nicole says
Hi, these are delicious! Could I freeze them if making in advance and bring out the day before?
Thanks!
Jessica Holmes says
Absolutely!
Louis says
These look really nice, I would love to make them for a birthday party. Although i would want to ask, how long will these be good? And do you think putting some vanilla buttercream and hazelnut/caramel flakes is a good idea? I would want to decorate with some butterflies on the top and need a base to stick them on to.
Thank you in Advance!
Jessica Holmes says
Hi Louis, these will keep well for 3-4 days in an airtight container at room temperature. You could decorate them if you like! I think they’ll be a hit!
Sanny Ang says
I make Blondies with butter melted in the microwave, 30 secs + 30 secs…but I don’t cut the parchment paper, I fold in the sides of a 30 cm square (to smaller than the bottom of the sprayed pan) then open up & press to fit sides. The parchment molds to the pan. No Leaks!
Andrea says
These are great! Followed your recipe. I made a cream cheese icing for the top but that is just gilding the lily. They are sweet on their own.
Jessica Holmes says
So glad you enjoyed them Andrea!
Uma says
Family loved but I think it came out a little thin/flat, what did I miss?
Jessica Holmes says
Did you use a different size pan?
Tina says
I love this recipe! It has become an instant family classic. Thank you!
Jessica Holmes says
Yay! So glad you love it!
j says
I followed the original recipe (without adding any extra flour, but had to bake for 35min as my oven is weak and it was still wobbly in the middle after 30min) and they come out really well. Nice and fudgy after chilling in the fridge too.
Jessica Holmes says
So happy to hear that! Thank you for your feedback.
Gnm says
Is so nice
Lorraine says
They tasted a bit too buttery and undercooked for me. I used white chocolate buttons instead of chunks and they all melted so I think that’s what May have gone wrong.
Jessica Holmes says
Sorry to hear that Lorraine! You could try adding a touch more flour next time or baking them for a few extra minutes.
Lilly says
Oh my Goodness! These are so amazing! We shed almost finished them – I only baked them two hours ago! p.s i am in the UK. They are so gooey and fidget but not under cooked at all! The flavour is out of this world! I shall be making these for the rest of my life! Thank you for sharing your blessed recipe!
p.s love ya recipes jess – they are a saviour when I am bored and when I want to bake something xx
Jessica Holmes says
Aw thank you so much Lilly! So glad you love these as much as I do! 🙂
Hari says
Mine came out more like a cookie than blondie but had a nice crackle on top. I think I’ll try a slightly cakier recipe next time – trying to replicate a white chocolate berry blondie I had at a cafe.
Jessica Holmes says
Thanks for the feedback Hari! If you want a cakey blondie, I’d try one with baking powder or baking soda in it, as this one is designed to be fudgy.