This is my White Chocolate and Raspberry Blondies, one of my favourite types of blondie variations! Blondies are a fantastic alternative to traditional brownies, delivering a slightly sweeter and creamier experience. While brownies are typically chocolate-based, blondies allow for a creative spin with other ingredients, such as white chocolate. Pairing this with raspberries introduces tanginess to a sweet and fudgy blondie, a perfect contrast.
You can make several variations of blondies, however this bake was inspired by Starbucks Mini blondie bites. I decided to give these blondies a go, and this has become one of my favourite easy bakes. White chocolate and raspberry make a fantastic pairing. The key to a great flavor pairing is balance, white chocolate is rich, creamy, and sweet, while raspberries bring a tart, fruity brightness.
Everything you’ll need
These white chocolate and raspberry blondies will serve up to 16 medium square pieces (4×4). I used 9×9-Inch Baking Pan. A square baking pan (or similar size) is needed to pour the blondie batter into for baking. Make sure it’s appropriately greased or lined with parchment paper for easy removal.
- Melted Unsalted Butter (165g): Butter is essential for providing moisture and richness to the blondies. It helps create a soft and fudgy texture. Using unsalted butter allows you to control the amount of salt in the recipe, ensuring that the flavors remain balanced.
- Light Brown Sugar (130g): Brown sugar adds sweetness and contributes to the moisture of the blondies due to its molasses content. It enhances the chewiness and imparts a subtle caramel flavor that enriches the overall taste.
- White Sugar (130g): Granulated white sugar provides sweetness and contributes to the blondies’ light, tender texture. The combination of both brown and white sugars creates a unique flavor profile that distinguishes blondies from brownies.
- Eggs (2): Eggs act as a binding agent, helping to hold the ingredients together and providing structure to the blondies. They also contribute moisture, which is essential for achieving a soft and chewy texture.
- Vanilla Extract (1/2 tablespoon): Vanilla adds a warm, aromatic flavor that enhances the overall taste of the blondies. It complements the sweetness of the white chocolate and the tartness of the raspberries.
- Salt (1/2 teaspoon): Salt enhances and balances flavors. A small amount of salt in sweet recipes helps highlight the sweetness and adds depth, making the overall taste more rounded and enjoyable.
- All-Purpose Flour (250g): Flour provides structure to the blondies. It helps create the right texture—enabling the blondies to hold their shape while remaining soft and chewy. The amount of flour is crucial to avoid overly dense or crumbly results.
- White Chocolate Chips (150g): White chocolate adds a creamy sweetness and richness to the blondies. The chips melt slightly during baking, creating pockets of gooey white chocolate throughout the blondies, enriching their overall flavor and texture.
- Raspberries (170g): Raspberries introduce a burst of tartness and freshness that beautifully contrasts the sweet white chocolate. They also add moisture and a vibrant color, making the blondies not only delicious but visually appealing.
- Melted White Chocolate for Decoration (50g, optional): While optional, drizzling melted white chocolate on top serves as a decorative touch that enhances the visual appeal of the blondies. It adds an extra layer of sweetness, contributing to the overall indulgence of the dessert.
The Details
I like to mix my wet ingredients and my dry ingredients separately and then combine all at the end.
Start by mixing together melted butter (softened), sugar, and whisking the eggs and vanilla extract until combined. When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense and tough blondies, rather than keeping them soft and chewy.
Add in the mixed dry ingredients (flour, salt) mixing until combined.
Mix in the white chocolate chips and raspberries to the blondie batter. You can use frozen raspberries, if you are using frozen raspberries, thaw them and drain excess liquid to avoid making the batter too wet. Frozen raspberries can also be folded in while still partially frozen to help them hold their shape during mixing.
When baking, blondies are best when they’re slightly underbaked in the center. They should look set around the edges but may still have a few moist crumbs when you insert a toothpick in the center. They will continue to cook a bit as they cool. The longer you bake for, the more ‘cakey’ the blondies will turn out.
Bonus Tip: Serve Warm
For an extra special treat, serve the blondies warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Tips
Decorate Thoughtfully: If you’re using melted white chocolate for decoration, allow it to cool slightly before drizzling it over the blondies. You can also sprinkle some sea salt on top to enhance the flavors.
Chill Raspberries if Frozen: If you’re using frozen raspberries, thaw them and drain excess liquid to avoid making the batter too wet.
Store Properly: Once cooled, store your blondies in an airtight container to keep them fresh. They can last for several days at room temperature or up to a week in the refrigerator.
Cut Blondies Evenly: For uniform pieces, use a sharp knife, and clean it after each cut.
More Traybake Recipes:
White chocolate and raspberry blondies
Ingredients
- 165 g unsalted butter melted
- 130 g light brown sugar
- 130 g white sugar
- 2 eggs
- 1/2 tbsp vanilla extract
- 1/2 tsp salt
- 250 g all purpose flour
- 150 g white chocolate chips
- 170 g raspberries
For decoration (optional)
- 50 g white chocolate
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 20x20cm (8×8 inch) baking pan with parchment paper.
- In a large bowl, whisk together the melted butter, light brown sugar, and white sugar until well combined.
- Add the eggs and vanilla extract, whisking until smooth.
- Stir in the salt and flour, mixing until just combined.
- Gently fold in the white chocolate chips. Then, carefully fold in the raspberries, ensuring they don’t break too much.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
- Let the blondies cool completely in the pan before transferring to the fridge for 1 hour.
- Drizzle with the melted white chocolate if desired.
- Cut into squares and enjoy your deliciously soft and chewy white chocolate & raspberry blondies!