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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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.
Inesa says
Hi there, I love your recipes
This is my second time making these unfortunately they are not turning out to be fudgy. The batter is very thick and it’s difficult to mix in chocolate and raspberries and when baked it’s more of a caky texture rather than wet and fudgy.
I had a feeling there might be too much flour, however I have followed the instructions to a t
Jessica Holmes says
Hi Inesa, yes it sounds like you might have added too much flour. Always measure flour by weight if you can as it’s too easy to over measure using cups!
CA says
Could these be made without the white chocolate? I’ve been searching for a fruit Blondie & these look perfect but I was hoping to just use fruit and no chocolate.
Jessica Holmes says
Absolutely! I hope you enjoy them!
Lara says
This is the second time I have made this recipe. Last time, my husband said it was the best thing I had ever baked! So he requested it again this week. So easy and so delicious!
Lara says
Forgot to mark the stars! 5 stars all the way
Jessica Holmes says
Aw love hearing that Lara!
Stephanie says
Love these!! Do you have peanut butter blondie recipe?? ❤️
Jessica Holmes says
Hi Stephanie, I don’t but that’s a great idea! I’ll add it to my list!
Steph says
So delish!!
Jessica Holmes says
Yay!
Nicki Young says
Really simple tasty recipe. I was trying to replicate my favourite cake from @Brownskitch18 and this recipe helped. I changed the sugar and mixed brown and caster due to what was in the cupboards, also used fresh raspberries but the results were yummy and appreciated by the family xxx
Jessica Holmes says
Yaay! So glad you enjoyed them Nicki!
Katie says
Hello 🙂
I can’t wait to make these this weekend!
Is Is white choc chips you use or white chocolate and break it up?
Thanks!
Jessica Holmes says
Hi Katie, you can definitely use either but I prefer to use a block of white chocolate that I’ve cut up by hand. Hope you enjoy them!
Abbigail says
This recipe is exactly what I was looking for and they came out perfect! It was a great simple recipe, really well written and easy to bake with my toddler during isolation!
I had to make a few changes, I only had a medium egg instead of large, and I used fresh raspberries.
I found the mixture a little firm after mixing all the ingredients so added a splash of milk. They were delicious and the perfect gooey consistency. Yum!
Thank you so much! With love from England. X
Jessica Holmes says
Hey Abbigail, so pleased you enjoyed these blondies! Thank you for the kind feedback!
Siobhan Stevenson says
Goodness these are amazing. Just made them for the first time and they are so tastyy. I cooked mines for around 45 mins and they were slightly firmer inside. Thank you for sharing this recipe x
Jessica Holmes says
Awesome! So glad you enjoyed them Siobhan!
Francesca says
Really enjoyed this recipe! I was surprised at the little ingredients needed and time to bake which was really impressive that such a great cake could be made from this! It was absolutely delicious and I would recommend to anyone to give it a go. Thanks sweetestmenu!!
Jessica Holmes says
I’m so glad you enjoyed it Francesca! I love recipes with few ingredients as well!
Abbi says
Hi, if I added melted white chocolate to the mixture should I increase the amount of flour and if so by how much? Thank you!!
Jessica Holmes says
Hi Abbi, I wouldn’t recommend that as it will change the taste and texture.
Tricia says
OK, so I’m pretty much becoming a blog stalker, but I needed to make some “rainbow food” for a talk at work on LGBT+ history month and I’d completely forgotten! Decided to go for blondies as they’re quick and easy so thought I’d see whether you had any recipes… Found this one, replaced the raspberries with M&Ms (for the “rainbow”) and oh my goodness… Absolutely beautiful and very popular at work!
Jessica Holmes says
Hi Tricia, ooh I’m so glad you enjoyed them! Love the idea of adding M&M’s too – yum!
Lucy says
Yum. I used jam instead of raspberries and was delicious. Now I’m using your Blondie recipe but adding snickers inside and swirling through nutella
Jessica Holmes says
Oh wow! That sounds amazing Lucy!
Fiona says
I made these for work and have been requested to make them again tomorrow 🙂
No adjustments to your recipe needed, other than I may have cooked them a little longer .
Jessica Holmes says
Amazing! So glad you enjoyed them Fiona!
fatema says
hey, can I use fresh raspberries?
Jessica Holmes says
Yes you can!
Susie B says
Made these yesterday. Although they were tasty, they were quite oily (or greasy), and not cooked thoroughly. Had my oven set to 350°F, and baked for 40 minutes. Edges were golden and crispy, center was gooey and undercooked. Had to refrigerate after cooling so they wouldn’t fall apart. I will avoid greasing the baking pan and/or parchment next time. If I make these again, Also, I may try substituting ¼ cup of plain unsweetened applesauce in place of ¼ cup of the butter. Additionally, an extra 2 or 3 Tablespoons of flour might also help.
Jessica Holmes says
Hi Susie, thanks for the feedback! I love a good gooey blondies but you could try adding a little extra flour next time.