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
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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
- 150 grams (1 cup) white chocolate, 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 tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and stir.
- Add the egg and mix until combined. Stir in flour and white chocolate chunks. Fold in the frozen raspberries. Pour the batter in prepared tin, 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
*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.
Hannah says
I made these the other day and I was so pleased with how they turned out, iv used other recipes and found they haven’t cooked very well. The only problem I found was I could really taste the brown sugar which put me off abit. What would be the reason for this? Thanks
Jessica Holmes says
Hi Hannah, the brown sugar adds a nice caramel flavour to the Blondies. But if you prefer, you could try half brown, half white sugar.
Kerry says
Absolutely delicious. Used fresh strawberries and raspberries and swapped for gluten free flour and it worked perfectly. Won’t last long here..
★★★★★
Jessica Holmes says
Love hearing that Kerry!
Amnah says
I doubled the recipe and baked them in a bigger pan, well I actually only used about 220g of white chocolate and tripled the amount of raspberries as the original recipe. As expected, they took a lot longer to make but they were delicious! One of the best desserts I have had in a long time! Thank you very much for sharing it with us.
Jessica Holmes says
Aww so happy to hear that!
Skye says
I’ve made this for family and friends a few times and they’re always a HUGE hit! So many people are asking me to make more for them – including my boyfriend who doesn’t even like sweets! I love how simple and quick they are to make, with such a delicious payoff. One of my all time faves for sure!
★★★★★
Jessica Holmes says
Love hearing that Skye! Thank you for your kind feedback.
Marina says
Amazing recipe Jessica! Do you think I could melt the white chocolate? I’d like the taste of white chocolate to be more evenly distributed rather than having it in chunks. I was wondering if I melt the white chocolate, should I put less butter in it as I’ll end up having more liquid? (hope that makes sense) Thanks!
Jessica Holmes says
Hey Marina, that will change things and I can’t really say without trying it myself. I’d follow the recipe as written for best results if you can. They’re delicious!
Lucy says
A huge hit in our house! I did substitute the raspberries for strawberries as that’s all I had.
Thumbs up from everyone here, thanks for sharing x
★★★★★
Jessica Holmes says
Aw love hearing that Lucy! Strawberries sound delish.
Grace says
Everyone who tried these loved them! Such an easy recipe to follow and they came out looking exactly like the photos.
★★★★★
Jessica Holmes says
So glad you loved them Grace!
Katy says
These came out so well. It’s difficult not to eat the whole lot in one sitting
★★★★★
Jessica Holmes says
Love that Katy!
Jennifer McKay says
Love these! Made them with my two young boys today. A big hit with the whole household.
★★★★★
Jessica Holmes says
Yay! Love that Jennifer!
ruby says
Have made these too many times to count! SO delicious!
★★★★★
Jessica Holmes says
Love hearing that Ruby!
Rebecca says
I love these and so does my family! Just wondered if you could freeze them once they’ve been cut?
★★★★★
Jessica Holmes says
So glad you like them Rebecca! And yes you can definitely freeze them.
Megan says
Hello – I’ve been trying to find a blondie recipe thats more fudgey and less cookie like and this one looks perfect!
I’m wanting to make Nutella blondies and wondered if it would be possible to just not add in the chips/raspberries and swirl in some Nutella at the end before baking?
Jessica Holmes says
Hi Megan, yes I think that would be lovely!!
Marilyn says
Made this blondie twice, different both times I made it but both times delicious, will also make this one again!!
Jessica Holmes says
Yay! So glad you enjoyed it!
Grace Wilkinson says
Yummmmm, me and my housemates loved these. I added the extra flour like in the notes, I also added 180g white choc (so I could use the block) and I used fresh raspberries so I doubled the amount! They were so yummy and gone in a couple of days
★★★★★
Jessica Holmes says
Aw love hearing that Grace! Thank you for your kind feedback.
Carolune says
Hi going to bake these tomorrow. Is it light brown sugar u use?
Jessica Holmes says
Hi, yes that’s fine!