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.
anya says
hi, how long do these stay fresh for?
Jessica Holmes says
Hi! They should be good for a few days!
Liene says
Very delicious!
Jessica Holmes says
Hi Liene, so glad you enjoyed them!
Kelly says
Love these, thank you! I’ve made them twice now and they’re a big hit. The first time I had to sub in 1/3 of milk choc for white, as I was running low, they were still fab. The second time I had all white choc and doubled the raspberries to cut the sweetness. They do freeze well and I found that by heating slightly in a low oven (especially after defrosting at room temp), WOW! Moreish, yummy and not around for long, especially with a cup of tea.
Jessica Holmes says
Amazing!! So glad you enjoyed them Kelly! Thank you so much for your lovely feedback ❤️
Jessica Allen says
Might be silly question but what type of brown sugar should i use for this recipe?
Jessica Holmes says
Hi Jessica, either light or dark brown sugar will be ok in this recipe. Here in Australia we only have one main type of brown sugar, which is similar to light brown sugar I think. I wrote a little more about it in this post you might find helpful – https://www.sweetestmenu.com/what-is-caster-sugar/
Jaipal Sachdev says
Do i need to defrrost the rasperries before i put them into the batter?
Jessica Holmes says
No, just add them frozen!
Georgia says
Hello is it possible to freeze them, defrost them by leaving them out..and they will taste exactly the same?
Thanks
Jessica Holmes says
Hi Georgia, I think any baked good tastes best fresh. But these can be frozen.
Ben says
Really delicious, I didn’t add the vanilla – it really doesn’t need it. I feel a few more raspberries are needed to cut through the sweetness..
Jessica Holmes says
Glad you liked them Ben!
Claire says
Delicious and gooey. Would make again.
Thanks for the recipe.
Jessica Holmes says
Yay! Thanks Claire!
Dane says
I have had these in the oven for 45 minutes now as they just won’t cook in the middle. I like a gooey blondie but this was raw dough, what could be causing this do you suppose?
Jessica Holmes says
Hi Dane, that doesn’t sound right. Do you have an oven thermometer? Perhaps your oven is running a little cold? The blondie will firm up as it cools.
Claudia says
Mine are similar. Been in for 45-50 minutes on 160 and still looking pretty raw on the inside. And our oven is only a few years old. Hopefully they’ll be delicious once done
Jessica Holmes says
Hi Claudia, these blondies are pretty fudgy in the middle so they may look undercooked when they are actually ready to go. I have on my Instagram Highlights a step by step photo of this recipe if you want to check it out but I’m sure your blondies are good to go!
Jane says
What brand of white chocolate do you use?
Jessica Holmes says
Hi Jane! I usually use Nestle Plaistowe or Cadbury Baking chocolate ☺️
Nicole A says
These are really delicious but I’m after a more gooey consistency – I tried cooking them for less time but they were still quite fudgy. Any ideas how I could alter the ingredients to make these more gooey?
Jessica Holmes says
Hi Nicole, glad you like them! My only suggestion is adding less flour but it’s hard to say without retesting the recipe.
Nicole says
I made these again and doubled the recipe to make them thicker (same size pan as I used for the original recipe) and I cut down the flour by 20g overall (so 10g for the single batch). They were absolutely perfectly gooey! Thanks!
Jessica Holmes says
Amazing! Thanks for the feedback Nicole! ☺️
Narelle says
In the oven now and it’s very similar to a chocolate fudge slice I make. Here’s the recipe:
125g butter
1 cup brown sugar
1 teaspoon vanilla essence
1 egg
1 cup self-raising flour, sifted
1 tablespoon cocoa, sifted
1/2 cup desiccated coconut
Preheat fan forced oven to 160C.
Grease and line a lamington tin (20cm x 30cm) with baking paper.
Melt butter, mix in sugar, add vanilla essence and egg and beat well with wooden spoon.
Add four, cocoa and coconut. Stir to combine.
Bake in oven 20 minutes or until a skewer inserted in middle comes out clean.
Ice with chocolate icing when hot from oven if desired.
Allow to cool in tin before removing and slicing.
Jessica Holmes says
Amazing! Thanks for sharing Narelle ☺️
Sinead says
I would like to make blondies at the weekend…how do I make normal blondies without the raspberry and white choc? Do i still add the white chocolate to standard normal blondies? Thanks 🙂
Jessica Holmes says
Hi, you can make these without the raspberries or white choc if you like, it’s really up to you!
Sinead says
Thank you. Could you convert a brownie recipe if so, how? Thanks
Jessica Holmes says
I’m not sure, sorry.
Fiona Mobbs says
Hi
Please can you tell me what size tin you would use if the recipe is doubled?
Thank you
Fiona
Jessica Holmes says
Hi Fiona, my guess would perhaps be a 9×13 inch tin – haven’t tried it myself though!
Fiona Mobbs says
Thank you, I’ll give it a try.
Presumably this will increase cooking time too?,
Jessica Holmes says
It may, depending on how thick the batter is. My suggestion is to check it at 30 minutes, if it’s still wet in the middle, keep baking but check every 5 minutes or so ☺️
Jon says
Thanks for this recipe – I’ve adapted it slightly and I’ve now baked it three times in a fortnight!
My adaptation is pretty straightforward, at least for anyone in the Uk:
– I take a packet of Jammie Dodger biscuits and cut them into quarters, then line the baking tray with them to make a rough base
– at around 20 minutes into the bake, I remove from the oven and add 16 mini Jammie Dodgers (similar to what you do in your Creme egg recipe)
That’s it – really straightforward, but effective! I’ve never had so many compliments or requests for another batch of anything!
Jessica Holmes says
Hey Jon! Wow love this! So glad you’ve enjoyed them and I love the addition of Jamie dodgers – brilliant! ☺️