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.
Gemma says
Just made these and they are delicious, also made the peanut butter blondies. My only struggle now is not to spend the day eating them all.
Jessica Holmes says
Aw love hearing that Gemma! I feel the same way!
Delene Adams says
First recipe I have tried from the Sweetest Menu, will definitely be back for more! Thank you for sharing this wonderful recipe and making lockdown more enjoyable!!
Jessica Holmes says
Aw love hearing that Delene! Thank you for the lovely feedback!
Kirsten says
Love this recipe! Second attempt was so much better but the first was still delicious! Will have to freeze some of it otherwise I’ll just eat it all!
Jessica Holmes says
Love hearing that!
Hannah Wilding says
These look delicious! Will fresh raspberries work the same or are frozen better?
Jessica Holmes says
Yes either is totally fine!
Hannah Wilding says
Great, thanks! My usual square baking tin usually only makes 9 brownies- how would i go about changing the recipe for this? Especially with the egg?
Jessica Holmes says
Hi Hannah, I’m not sure what you are asking? I recommend using an 8-inch square baking pan for this recipe.
Hannah Wilding says
WOW! I made these today and they were INCREDIBLE! So gooey and fudgy- and the raspberry and white chocolate work so well together! I’m so glad I found your recipe, will definitely be looking at some more of your recipes to try out! Thanks for sharing!
Jessica Holmes says
Yay! So glad you enjoyed them Hannah! Thank you for the lovely feedback.
Claire says
Do you use soft or granulated brown sugar?
Jessica Holmes says
Hi Claire, in Australia, we have one main type of brown sugar but I think either of those will work just fine!
FMG says
Hi – how long do these keep for, and do I need to store them in the fridge?
Jessica Holmes says
Hi, I usually just store these at room temperature in an airtight container for a few days!
Claire says
Hi, I’m so excited to try this recipe this weekend, can they be made using fresh raspberries? Thanks!
Jessica Holmes says
Yes absolutely!
Elise says
These are absolutely incredible blondies! Best recipe I have found so far! My only question is I only have a 9 inch square tin so wondered how you would scale this recipe up to accommodate for the bigger tin?
Thank you!
Jessica Holmes says
So glad you like them Elise! You could make them in a 9 inch tin they will just be slightly thinner.
Jillian says
Can I freeze these?
Jessica Holmes says
Yes you can!
AL M says
Made these today and they were absolutely delicious. Used 35g more flour as mentioned in the notes and blondies were a great consistency, still soft in the middle,, like a brownie.
Can’t wait to try your other recipes.
Jessica Holmes says
Love that! Thanks for the kind feedback!
Taylor says
Best lockdown treat going
Jessica Holmes says
So glad you enjoyed them!
Kiran says
Absolutely incredible! I followed the recipe exactly and these were delicious and went down a treat with the whole family. Will definately be making them again and checking out your other recipes too. Thank you!
Jessica Holmes says
So happy to hear that Kiran! Thank you for the kind feedback!
Leandrie du Plessis says
Love your recipes Jess!!! Made these tonight and a few other of your recipes during lockdown! Its been such a treat xx
Jessica Holmes says
Aw so glad you enjoyed them Leandrie!
Cat says
I’ve made this so so so so many times and it’s amazing. People always want the recipe. I’ve made it with frozen blueberries, strawberries and mixed berries and it’s perfect every time. I add a pinch of flaky salt too
Addictive.
Jessica Holmes says
Love that Cat! Thank you for kind review!
Natasha says
These are honestly the best thing ever! I have now made these twice in a week. We keep them in the fridge to make them extra fudgey. They are not the texture of a traditional brownie, they are so much better and so much more delicious! My only change has been to do equal amounts of the raspberries and white chocolate on the second time, and used fresh raspberries both times. These are addictive!!
Jessica Holmes says
Thanks for the kind feedback Natasha! Sounds like you love them as much as I do!
Rhys says
Hi, did you use light brown sugar dark brown sugar in this recipe?
Jessica Holmes says
Hi Rhys, Australia has one main type of brown sugar but it’s probably closest to light brown – but either would work!
Rachel says
Amazing