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White chocolate and raspberry blondies

An easy, delicious and buttery blondie that is fudgy and moist, with creamy white chocolate and a lovely twist of raspberry! A perfect alternative to a brownie.
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Prep Time20 minutes
Cook Time35 minutes
Cooling time 1 hour 30 minutes
Total Time2 hours 25 minutes
Servings12
Calories370 kcal

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 

  1. Preheat your oven to 175°C (350°F). Grease and line a 20x20cm (8x8 inch) baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter, light brown sugar, and white sugar until well combined.
  3. Add the eggs and vanilla extract, whisking until smooth.
  4. Stir in the salt and flour, mixing until just combined.
  5. Gently fold in the white chocolate chips. Then, carefully fold in the raspberries, ensuring they don’t break too much.
  6. 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).
  7. Let the blondies cool completely in the pan before transferring to the fridge for 1 hour.
  8. Drizzle with the melted white chocolate if desired.
  9. Cut into squares and enjoy your deliciously soft and chewy white chocolate & raspberry blondies!

Notes

Nutritional information is only a rough estimate