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.
liz says
Came out amazingly. I’ve used other recipes for white chocolate and raspberry blondies and they all come out like cake. This is sticky, gooey and fudgy. Exactly what I was looking for. 10/10 xx
Jessica Holmes says
Awesome! So glad you enjoyed them Liz!
Rachel says
Fantastic recipe, thank you so much for sharing it – made a couple of weeks ago and will make another batch for friends. Thanks again.
Jessica Holmes says
Love hearing that Rachel!
Savannah Miller says
hi jess! i have a question. could i use raspberry jam and swirl it in? if not that’s okay i can go get raspberries but i have this HEB brand raspberry jam that i heat up and then strain the seeds and ive swirled it into chocolate cakes before and it always turns out so good! could i do the same for these??
Jessica Holmes says
Hi Savannah! Yes I think that would be lovely!
Helen says
Very yummy!
Jessica Holmes says
So glad you enjoyed them!
Afa says
Can we use frozen strawberries instead of raspberries? And can white chocolate chips be used?
Jessica Holmes says
Yes!
Rachel says
Hi Jess, this recipe looks amazing! Just curious, do we not need any baking powder or bicarbonate soda at all? I’m just worried they’ll come out flat in my pan.
Thanks!
Jessica Holmes says
Hi Rachel, that’s right. Like my brownie recipes, I don’t use any raising agent as I don’t want these to be cakey but fudgy.
Jo says
Think I overbaked mine as the edges went crunchy, but they still taste good and have a nice butterscotch flavour.. The raspberries add a nice bit of moisture and sharpness. First time making blondies and the recipe was very simple and easy to follow.
Jessica Holmes says
So glad you enjoyed them Jo!
Annette says
Fantastic Blondies!! This recipe is so easy to follow and makes perfectly, gewy, melt in the mouth blondies. Thank you.
Jessica Holmes says
So glad you enjoyed them Annette!
Barbara Pennell says
Wow! These are delicious! A big hit with my family and me too! I will make them again, I used fresh raspberries and they were perfect.
Thanks for the great recipe Jessica. Greetings from Canada!!!!
Barbara
Jessica Holmes says
Aw I’m so pleased you enjoyed them Barbara! Thank you for your lovely feedback!
Elizabeth says
Can I use fresh raspberries instead? I bought fresh before checking the recipe. Should I freeze some or just fold them in fresh?
Jessica Holmes says
Fresh is totally fine! Just fold them in the batter at the end. Hope you enjoy them.
gail says
Does this recipe call for plain or self-raising flour, please?
Jessica Holmes says
Hi Gail, just plain flour for this one!
Gail says
Thank you – they are delicious. Just making my second batch, first batch didn’t last very long 😄
Jessica Holmes says
Aw so happy to hear that!
Monica says
I just tried this substituting the white chocolate for dark and the egg for 1/4 of applesauce and it turned out great! 🙂 Love how soft and chewy they are!
Nikki says
Hi Ferdi,
I absolutely live this recipe, I substitute the white chocolate for dark and It’s super delicious, I just have one problem and that is that it always seems to stick to the parchment paper and I was wondering if you had any tips or tricks to prevent that!
Thank you.
Jessica Holmes says
Hi Nikki, so glad you enjoyed the blondies! I haven’t had that problem before – maybe try a different brand of parchment paper?
Fiona says
Hi – how long do these store for and do I need to keep them in the fridge?
Jessica Holmes says
Hi Fiona, I usually just keep them at room temperature in an airtight container for 3 days or so. You can also freeze them!
Ferdi says
Hi,
I’m hoping to make these tomorrow but I don’t want to make such a big batch, so if I was to half the ingredients (in weight), would they still bake just as good? Also can I still use an 8 inch pan?
Ferdi
Jessica Holmes says
Hi Ferdi, for best results, I recommend sticking with the quantities in the recipe. You can always freeze the leftovers!
Ferdi says
Thank you Jessica! Great idea
Ferdi
Jess says
Hi! I love your recipe and its usually my go to for blondies. I’m trying to make a batch now and realized I’m out of eggs. Would you happen to know if a 1/4 cup of yogurt would do the job or maybe I should stick to the vinegar and baking soda substitute?
Thanks!!
Jessica Holmes says
Hi Jess, I haven’t tested this recipe with an egg substitute so I can’t say, I’m sorry!
Carmen Harkness says
Loving these Blondie’s! My family adore these, I make a double batch each week and they are gone within a few days. I did use frozen blueberries and blackberries once and was just as good.
Jessica Holmes says
Oh love hearing that Carmen! Thank you for your kind feedback.