These soft and gooey white chocolate and raspberry blondies have crisp edges and bursts of sharp raspberry and sweet white chocolate running through them. They are guaranteed to be a popular bake, whether for afternoon tea or served as dessert.
These raspberry white chocolate blondies are a combination of my two current favourite baking recipes: white chocolate and raspberry loaf and Bakewell blondies. Combining fresh raspberries and white chocolate with a chewy blondie makes the ultimate bake!
Why we love this recipe
- This easy blondie recipe can be made with frozen raspberries, making them a great bake to enjoy even when raspberries aren’t in season. Making blondies with raspberries needn’t be just for the summer!
- Nut free blondies, like my Biscoff blondies, whilst I love adding nuts to brownies and blondies, I often choose to leave them out when making blondies so people with nut allergies can enjoy them too.
- Raspberry white chocolate is such a delicious ingredient pairing – the sweetness of the white chocolate and contrasting sharp raspberries is in our opinion, one of the best!
- Optional brown butter adds a rich nutty flavour to the blondies.
Ingredients notes and substitutions
- Butter – unsalted. No need to bring it to room temperature as we will be melting it before adding to the blondie batter.
- Sugar – a mix of white sugar (granulated sugar if you are in the UK) and soft brown sugar. The brown sugar adds a butterscotch taste and texture, and the white sugar helps give that crispy edge.
- Flour – plain flour or all purpose flour.
- Baking powder – helps the blondies rise slightly, so make them taste light whilst still being gooey.
- White chocolate – I personally prefer to use white chocolate bar and roughly chop it, but you can use white chocolate chips if you prefer.
- Raspberries – fresh or frozen raspberries both work in this blondie recipe. You will see in the video I have used frozen raspberries in this particular batch of blondies.
- Lemon zest – a little lemon zest works with the raspberries and white chocolate and adds another level of flavour to the blondies.
- Vanilla – vanilla essence, extract or vanilla bean paste.
- Eggs – size large.
How to make this recipe
- Melt the butter, then either take the butter off the heat once it has melted, or leave it bubbling until it turns in to nutty brown butter – my favourite! Leave to cool.
- Whisk the cooked melted butter with white sugar and brown sugar.
- Add the eggs, vanilla and lemon zest and beat with electric beaters / hand mixer until the mixture has doubled in size and is light and fluffy.
- Gently stir in the flour, baking powder, salt and then fold in the raspberries and white chocolate.
- Spoon in to a lined baking tin and flatten with the back of a spoon. Place in a preheated oven and bake until golden and a skewer inserted in to the middle comes out with a few crumbs attached, but is not covered in raw blondie batter.
Yes you can freeze raspberry blondies. Wrap well in baking parchment or cling film to help protect them against freezer burn, then place in an airtight container or sealable bag. Freeze for up to 1 month.
No, you do not need to defrost frozen raspberries before adding to the blondie batter. In fact, it is better if you don’t defrost them as they keep their shape better.
My recipe tips
- Whisking the vanilla and lemon zest adds with the butter and sugar helps release the most flavour from these two ingredients, and ensures the flavour is spread evenly throughout the blondies.
- Do not over mix the batter.
- If using frozen raspberries, no need to defrost them, add them to the blondie batter while still frozen.
- Make sure the oven is preheated before you place the blondies in to cook. If you place the white chocolate raspberry blondies in to cook whilst the oven is cool, they will come out solid, and you won’t get those crispy edges and soft centre.
- Do not overcook the blondie. Blondies are cooked when a skewer inserted into the middle comes out with a few crumbs attached, but no raw batter. If unsure test in a few places as you may have hit a chunk of melted chocolate. It is better to undercook blondies rather than overcook them.
- These raspberry blondies are best kept in an airtight container at room temperature for up to 3-4 days.
- To Freeze – wrap well, place baking paper / grease proof paper in between them, and freeze for up to a month. I find freezing them longer than this can result in them starting to pick up strong flavours from the freezer like onion.
- White chocolate, raspberry and almond blondies – add 75g (½ c) of chopped almonds to the batter with the raspberries and white chocolate.
- Add macadamias or pistachios to your raspberry blondies.
- White chocolate drizzle – melt 50g (2oz) white chocolate and drizzle over the top of the cooled blondies.
More slices and tray bake recipes for you
White Chocolate and Raspberry Blondies
- 20 cm x 20 cm (8" x 8') square baking tin
- 160g (⅔ c) butter
- 155g (¾ c) soft brown sugar
- 80g (⅓ c) white sugar (granulated sugar)
- 2 eggs size large
- 1 lemon zested
- 1 teaspoon vanilla essence or vanilla extract
- 225g (1½ c) plain flour all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100g (3.5 oz) white chocolate roughly chopped
- 200g (7 oz) fresh raspberries or frozen raspberries, not thawed
- 50g (2 oz) white chocolate for the top, optional
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Line a 20 cm x 20cm (8" x 8") square baking tin with baking paper / baking parchment.
- Melt the butter in a small saucepan over a gentle heat. Once the butter has melted take off the heat and leave to cool.
- Optional: If you want to make brown butter blondies, continue to cook the butter for another 5-7 minutes until the foam subsides, the butter smells nutty, and the solids at the bottom of the pan are a golden brown. Tip the butter in to a bowl to stop it from cooking (it can easily burn if left in the pan).
- Tip the brown and white sugar to a medium to large mixing bowl and pour in the cooled melted butter and using an electric hand whisk, whisk until just combined.
- Add the eggs, vanilla extract and lemon zest and whisk until light and fluffy and doubled in size.
- Sift in the flour, baking powder and salt, and gently stir with a spoon until just combined.
- Fold in the chopped white chocolate and raspberries.
- Spoon the mixture in to the prepared tin and flatten out gently with a spoon.
- Place in the preheated oven for 25-28 minutes, until a skewer inserted into the middle of the blondies comes out sticky, but not covered in raw batter.
- Cool the blondies in the tin for 15 minutes then carefully lift out of the tin and place on a wire rack to cool completely.
- If you want to drizzle with chocolate, melt the white chocolate in a small ban marie (a small heatproof bowl set over a small saucepan of barely simmering water, making sure the water doesn't touch the bowl). Or melt in the microwave and then drizzle over the blondie.
- Cut in to 16 squares.
- Store in an airtight container at room temperature for up to 3-4 days, or freeze for up to 1 month.
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