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.
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!
Kahukura Bennett says
I know everyone else has said this already but just wow! This was the first time I have ever tried making blondies and I am so glad I came across this recipe! These blondies are just so tasty. I cannot wait to make them again and share them with all my friends and family! Yum!!
Jessica Holmes says
Love hearing that!
Ali Gore says
These sound delicious – can’t wait to try. Have you ever tried freezing them for later?
Jessica Holmes says
Hi Ali, yes they freeze quite well!
Ali Gore says
These were amazing!! They didn’t even last long enough to get to the freezer haha
Jessica Holmes says
Love hearing that!
Isabella says
Hi! I’ve made this recipe 2 times now and everyone LOVES it! I was quickly wondering if I were to change pan size such as 2 or 4 smaller tins to make mini blondies would you adjust the baking time? Hope this makes sense lol! Thanks for such a yum recipe
Jessica Holmes says
So glad you enjoyed them! It really depends on the baking pans you’ll be using and the depth of the batter. The deeper the batter, the longer it may take to cook. But you can just keep an eye on it and watch for visual clues like the edges going golden brown and it no longer wobbling in the middle. Hope that makes sense!
Ro says
My go to blondie recipe which I have since shared with my sister. This is so much better than ones I’ve even had delivered by bakers. I have to bake extra bc everyone always wants some .
Jessica Holmes says
Aw love hearing that!
Priti says
Hi.. can you suggest a substitute for egg.
Jessica Holmes says
I’m sorry I haven’t tested the recipe without eggs.