Easy and quick to make, Raspberry and White Chocolate Blondies are a wonderful sweet treat that’s perfect for warmer days. The delectable tart raspberry flavour, teamed with the creamy sweetness of white chocolate, is fantastic.
Why you’ll love these White Chocolate and Raspberry Blondies
Actually, I think everyone is going to love these blondies. They are just amazing.
- They only require 8 ingredients to make.
- They take about ten minutes to prepare and 30 to 40 minutes to bake. They’re quick and easy!
- This recipe takes gorgeous summer fruits and makes something wonderful with it—a luxurious-tasting fruity traybake.
- They look good and taste even better, especially if you drizzle a little melted white chocolate over the top. These blondies will wow everyone.
- You don’t need an electric mixer or anything fancy to make them.
- These are gorgeously gooey and chewy, just like these brownies.
Ingredients
- Raspberries – these are an important ingredient, but what should you use? I prefer to use fresh raspberries whenever possible. However, frozen ones work just as well, but you may need to bake them for a bit longer, as frozen fruit can add moisture to the mixture, which needs a longer baking time to get the perfect finish
- White Chocolate – You can use an everyday chocolate bar or chips if you wish, but I prefer to use white chocolate specifically designed for baking. Both options will taste lovely, but the baking chocolate will not melt away into the mixture. Make sure you buy enough to have some to drizzle over the brownies once they’ve baked. They’re divine that way.
- Butter – I like the flavour of butter in the blondies, but if you prefer to use margarine, this recipe works just as well. Just make sure that the margarine is ok for use in baking.
How to make Raspberry and White Chocolate Blondies
Have I tempted you to try these yet? Not sure? Well, take a look at how easy they are to make and maybe you’ll change your mind. We love them so much, I’ve planted a bed of raspberry plants so we can enjoy these blondies more often.
Step 1. – This step is always the same. Gather your ingredients together, line your baking tin and preheat your oven.
Step 2. – Place the butter and half of the white chocolate into a bowl and melt them together in the microwave. Do this gradually.
Step 3. – Once everything has melted, add in the caster sugar and stir until combined. Do this carefully, as it’ll be a little warm. Leave this to cool for up to 5 minutes or so.
Step 4. – Once this has cooled (You want the mixture to cool so that when you add the eggs, they don’t cook in the warm mixture.), add in the eggs and the vanilla extract. Stir thoroughly.
Step 5. – In another bowl, measure in the flour and the baking powder. Stir this together and begin mixing it into the syrup mixture. It may be a little lumpy to begin with, but it will sort itself out and become smooth.
Step 6. – Add in the raspberries and the remaining white chocolate. Stir these together gently.
Step 7. -Pour the mixture into the baking tin and bake it for up to 30 minutes until golden brown and the middle is just set. Baking may take longer if you’ve used frozen fruit, just because of the extra moisture that gets produced during cooking.
Step 8. – Remove from the oven and allow it to cool. If you’ve extra chocolate to drizzle over the brownies, this is the time to do so. Slice up into portions and enjoy.
How to serve
These fruity blondies are perfect served just as they are, a gorgeous slice with a cup of tea or your favourite coffee.
If you wish to dress them up a little more, then they are very nice with a little single cream or a dollop of Greek yoghurt. Double cream, whipping cream or vanilla ice cream also works very well as a complement to the flavours of the buttery, raspberry blondie.
Tips and Tricks
- Use a different berry, such as blueberries
- These blondies will stay fresh for up to 3 days if stored at room temperature and up to 5 days if stored in the fridge.
- The blondies will freeze for up to 3 months. If you intend to do this then it is better to leave adding the chocolate drizzle until you come to defrost and eat them.
- The decorative drizzle is a nice addition and very easy to do, but it is completely optional.
If you enjoyed this recipe, please leave a comment and let me know. We’d love to hear from you.
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Raspberry and White Chocolate Blondies
Ingredients
Equipment
Method
- Preheat the oven to 340F/170C/150C fan.
- Line a 20cm by 20cm (8 inches by 8 inches) brownie pan with baking parchment.
- Place the butter and half of the chocolate chips (1/2 cup, 100 grams) into a microwave bowl and melt in the microwave.
- Add the caster sugar into the bowl. (1 1/2 cup caster sugar). Stir the sugar into the melted syrup to combine and leave it to cool for a few minutes. (Three or four minutes should be long enough)
- Once the syrup is cool enough not to cook the eggs, add in the eggs and vanilla extract. (2 teaspoons vanilla extract 2 eggs). Stir well to combine.
- In another bowl, mix the all-purpose flour (plain flour) and baking powder. ( 1 6/8 cups all-purpose flour, 1/2 teaspoon baking powder)
- Fold half of the flour mixture into the syrup mixture and mix well. Then fold in the remaining flour and give it another good mix until the batter is smooth.
- Add in the remaining white chocolate chips (51 1/8 cups white chocolate chips, 100g) and all of the raspberries. (1 cup raspberries, 120g raspberries)
- Place the mixture into the prepared baking tin and pop it into the oven.
- Bake for 30 minutes or until golden brown and the middle is just set.
- Place on a cooling rack and remove from the brownie tin after 10 minutes.
Nutrition
Notes
- These blondies will stay fresh for up to 3 days if stored at room temperature and up to 5 days if stored in the fridge.
- The blondies will freeze successfully for up to 3 months. If you intend to do this then it is better to leave adding the chocolate drizzle until you come to defrost and eat them.
- The decorative drizzle is a nice addition and very easy to do, but it is completely optional.
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