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 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.
Nutrition Information
Emily says
Made these blondies for the first time over the weekend and they are incredible. Not too sweet and melt in your mouth amazing. My boyfriend and I are completely obsessed. This recipe will absolutely become one of my go to desserts for parties, friends, and myself!
★★★★★
Jessica Holmes says
Yaaaay! Love hearing that Emily!
Saanvi says
It did not bake properly I added all the ingredients properly, and it wouldn’t stick together but I baked it for 45 minutes.
★★
Jessica Holmes says
Sorry to hear that Saanvi. I’m not sure what you mean about it not baking properly. Was it crumbly? Were you able to watch the video to see how to make it?
Kelly says
I love these blondies, they’ve become my favourite base recipe for all my variations with Kinder Bueno, Jammie Dodgers etc. I have some very happy friends and carers as a result, thank you.x
★★★★★
Jessica Holmes says
Love hearing that Kelly! Thank you for the lovely feedback!
Keeva says
Love this recipe! How would you adapt for a 9 by 9 inch tin?
Jessica Holmes says
So glad you like them Keeva! If you use a larger pan, the blondies will be thinner. I’d stick with the recommended pan size if you can.
Bethany says
I’ve just put these in the oven…the batter is very thick is this right?! Either way my toddler is enjoying the ‘clean up’ of bowl and spatulas!
Jessica Holmes says
Yes it’s thick! You can check out the video above for a visual but it sounds just about right. I hope you and your little one enjoy them!
Josh says
Would it work with white choc chips as I have accidentally bought those?
Jessica Holmes says
Totally!!
Sophie says
Delicious, I overcooked it a little but its all gone so when I make it again (probably this weekend) I will cook for 25 mins and see if that it better.
★★★★★
Jessica Holmes says
Awesome! So glad you enjoyed it Sophie!
Aleta says
Excellent recipe. I bake quite often & nothing is worse than trying a new recipe & the results just aren’t what you anticipated! You won’t be disappointed with this one. And like one other person said, the recipe is so quick & easy to put together. The blondies are super moist, & melt in your mouth! I used 1/2 white chocolate chips, since I didn’t have the other on hand. I found this amt. sufficient for my taste & the raspberries add a nice compliment to the sweetness. Took these to my daughter’s baby shower & her SIL told me how great they were. I asked if she wanted the recipe & she said, “No I just want you to make them for me.” lol
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them Aleta! And I think your SIL has the right idea 😉
NA says
Haven’t made these yet but would this recipe work without the raspberry’s and white chocolate? Or could you adapt it to add other ingredients like biscoff biscuits? Tried finding a really good blonde recipe and this one seems good especially after reading the reviews! Can’t wait to try.
Jessica Holmes says
Yes you can definitely play around with the mix-in’s. But if you’re on the hunt for a really good Biscoff Blondie, try this recipe!
Allegra Freeman says
Hi would it work if I added a small amount of almond flour, about 75g, as I want it to be an almond blondie?
Jessica Holmes says
Ooh I haven’t tried Allegra! You’d probably need to reduce the flour so it wasn’t too dry. Definitely worth experimenting!
Jo says
Hi, love these they’re soo good and went down a treat with the fam! Wondering why there isn’t any baking powder in the recipe?
What would happen if I put that in?
Jessica Holmes says
I’m so glad you like them Jo! Baking powder will cause them to be more cakey or cookie-like, rather than fudgy.
Anna says
Love this recipe as I have never made blondies before. Used Whittakers Peanut Butter block pieces cut in half instead of the white chocolate and raspberries, and studded the top with salted roasted peanuts. Really yummy – next time I will double the recipe and bake for 20-25 mins.
Those in New Zealand know Whittakers chocolate is the best! Thanks Jessica.
★★★★★
Jessica Holmes says
That sounds amazing Anna! I love Whittakers chocolate and the peanut butter twist sounds amazing!!
Paola says
Hi, I made this recipe today and tastes amazing; however i noticed that my chocolate chunks turnes a little golden/yellowish, do you have a y recomendation for this? Also my edges were a little dry and hard
Jessica Holmes says
Hi! It’s normal for exposed white chocolate to turn golden in the oven (it’s actually caramelising) but if the edges were hard, it sounds like your temperature may have been a little high and/or your oven runs a bit hot. Also, if you left your blondie in the pan to cool, sometimes the edges can continue to cook. An easy way to combat this is to pop the pan in another larger pan that’s filled with an inch or so of ice water. That’ll help the pan cool down quickly and prevent over cooking the edges of the blondie. Hope that helps!
Cookabe says
Just tried this recipe today, turned out perfectly
★★★★★
Jessica Holmes says
I’m so glad you enjoyed them!
Zoe says
hello if I doubled it and baked it in 9 by 13 in pan….how long would I need to cook them?
Jessica Holmes says
Hi, they should be around the same thickness so the cooking time should be similar. Just check they don’t wobble in the middle and that a skewer or toothpick inserted in the centre comes out mostly clean.
Laura Robinson says
I just wondered what type of brown sugar you would recommend using?
Jessica Holmes says
Hi Laura, either is ok but light brown sugar is what I use.
Laura Robinson says
That’s great thank you. How long should they keep for?
Jessica Holmes says
They usually keep well for 4-5 days or you can freeze any leftovers.