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.
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 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
Watch how to make it
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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
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.