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.
Lulu says
Hi Jess, I’m an avid baker and try not to make the same thing twice. However I have genuinely made these blondies about 20 times. So easy, all ingredients in one bowl so minimal washing up, and reliable results every time. No surprises/flops! Can be thrown together at really short notice, takes about 10 mins to prepare, with simple ingredients.
They have that fudgy consistency that I think everyone is trawling the internet looking for. You’ve really nailed it. White chocolate substituted for dark works really well. In fact sometimes I use caramel and sea salt instead of berries.
Sending lots of love from the UK xxx
Jessica Holmes says
This made me so happy! Thank you so much for the kind feedback Lulu! I’m so pleased you enjoy these blondies as much as I do.
Stef says
Haven’t tasted yet but they smell DIVINE. And came out looking just like the picture 😋 they needed 38 mins in my oven, however!
Jessica Holmes says
Yay!
Elena says
Easy and delicious! As usual, you nailed the point: gooey that does not mean raw. Definitely my blondies recipe from now on.
Jessica Holmes says
Yay! So happy to hear that!
Greg says
Just like a blondie should be. Dense and gooey. Some other recipes use 3 eggs and it turns into a sponge cake. May be tempted to try dark chocolate as it goes well with raspberry.
Jessica Holmes says
Awesome! Glad you liked it Greg. And dark chocolate would be amazing!
Sarah says
Easy to follow and they tasted amazing, I’ve made them a few times, the last time with fresh cherries, I love them both.
Jessica Holmes says
Thanks so much for the lovely feedback Sarah! Cherries sound amazing!
Dean Lesser says
The smell and taste were amazing. Perfect consistency with a crispy outside and soft fudge centre. Easy to make and easy to eat too much! 🙂
Jessica Holmes says
Yay! Love that Dean!
Laura says
I made this this afternoon and it was wonderful! I subbed the flour gram for gram to gluten free flour and the texture is still lovely. Super easy as well!
Jessica Holmes says
So glad you enjoyed them Laura!
Natalie says
I made these a few days ago and they didn’t hang around for too long! Changed the frozen raspberries for cherries and it was a great combination.
Jessica Holmes says
Ooh cherries sound amazing!
Rosie says
These are amazing. One of the best things I’ve ever made. Husband said I’d done myself proud! Thank you!
Jessica Holmes says
How awesome is that! Well done Rosie!
Amy says
Hi, could I use almond extract instead of vanilla to make them taste like bakewell blondies?
Jessica Holmes says
Yes definitely!
Amy Bothwell says
Awesome, thank you. I have made them a few times before and they are delicious.
Jessica Holmes says
So glad to hear that Amy!
Abby says
These came out amazingly! They tasted so good. Thanks so much for the recipe!
Jessica Holmes says
I’m so happy to hear that!
Pat. says
Hey Jess! These look fantastic. Baking for a baby shower and was wondering: how do you think they would be if made ahead and frozen, then thawed just before the shower? Any suggestions are most appreciated!
Jessica Holmes says
Hi Pat, excited you are going to try these. Yes you could freeze them ahead of time, although they are extra lovely fresh!
Amanda says
I have made these before and will make them again and again as my girls love them. I agree we like them fugey.
Jessica Holmes says
Awesome! So glad you enjoyed them!
Blue Dolphin-28 says
I have just made these blondies and they are amazing! The texture is gooey and fudgey but not under-baked which I love! I will definitely be making these again!
Jessica Holmes says
Yay! Love hearing that!
Amnah says
This recipe sounds fabulous! I live the white chocolate and raspberry combination.
If I wanted to make these in a 9×13 inch tray would I just need to double this recipe? Has anyone tested that yet?
Jessica Holmes says
Hi, I haven’t tried myself but it should be ok!
Lynn East says
I have retired them in a baking tray and doubled the quantity. Worked just as well. Still really delicious😍
Jessica Holmes says
Awesome! Glad you like them Lynn!