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.
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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.
Nutrition Information
sunshine says
I cant find the white chocolate chunks only the morsels in the baking isle. apparently this state doesn’t have any variation of items. can I use the lil morsels like what’s used n cookies? ive been trying to make a few of ur recipes but I can’t find the products needed in the town I live in 🙁
Jessica Holmes says
Absolutely! You can use chocolate morsels or chocolate chips. I usually chop up a block of chocolate by hand.
Laurina Dennis says
Reduced ingredients for 7″ cake tin as recipe states 8″ which I haven’t got
Lisa says
My first time making Blondies & they were absolutely delicious!! I used a combo of Caramilk chocolate (caramelized milk chocolate) & Dark chocolate pieces & also half frozen Strawberries & half Raspberries. AMAZING!!
Jessica Holmes says
Oh gosh! Lisa, that flavour combo sounds incredible!!!
Meltem Kafkas says
Hello! Thank you for this recipe. It looks so delicious. I will bake it tomorrow for my close friend’s birthday. But I don’t have vanilla extract and I can’t reach soon. Can I use ‘vanillin’ like vanilla powder? How much I can use it? Thank you again.
Jessica Holmes says
Hi! I’ve never heard or baked with vanilla powder so I’m not sure. It would be fine to omit it though – your blondies will still be lovely.
Fia says
Hey! Just wondering what type of bone sugar is it?
Jessica Holmes says
Brown sugar? Light or dark is fine!
Lorraine says
Loving the look of this recipe! Please can you tell me what size baking tin you used?
Jessica Holmes says
Hi Lorraine, it’s just in step 1 of the recipe – an 8 inch square baking pan. Hope you enjoy them!
Rachel says
Hi.
Am about to try making these. If I use frozen raspberries should I defrost them first?
Many thanks
Jessica Holmes says
Hi Rachel, excited you are going to try these. No, don’t defrost the berries, just gently stir them into the batter still frozen.
Anon says
Gorgeous fudgey blondies, just the way they should be. Can eat a whole tray myself!
Jessica Holmes says
Yes! Love that!
Michaela says
Hi, is the butter used in this recipe salted/unsalted. thank you <3
Jessica Holmes says
Hi Michaela, either is ok. If you use unsalted butter, just add a pinch of salt.
momo says
Hi, I am also a self taught baker in england, I’m currently studying patisserie in university and I have been wanting to get better at making easy treats like blondies while staying home during covid times. This recipe is very good and I definetely will be making more to share with friends and family.
I am really happy because its my first time making blondies and with the help of your perfect recipe it came out beautifully and tasted heavenly. My mum absolutely loves it so I know I’ll be making much more.
Thankyou
Jessica Holmes says
I’m so glad you enjoyed them! Thank you for the lovely feedback.
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!
Paula+Curley says
Hi I’ve only 9″ square foil trays. Will this still work or will need to adjust ingredients and times? Thank you
Jessica Holmes says
Hi, you can bake this using a 9 inch pan, they’ll just be a little thinner and may cook a little faster.