These delightful White Chocolate and Raspberry Blondies are a breeze to make, and you only need a few ingredients
A tempting treat in no time
I feel like I’ve been neglecting this blog, but I haven’t because it’s always in the back of my mind. Sadly, this year I don’t have as much time to focus on experimenting, creating and writing recipes. However, I’m hoping that things settle soon, but I have to be realistic because things are about to get even more hectic!
In January, I made a list of goals, but unexpected obstacles got in my way. Out of the blue, everything started falling into place, which I’m ecstatic about. However, now I’m juggling excitement, stress, and exhaustion with everything that is going in my life!
I’m in charge of a huge poject right now, and that’s organising a major renovation for our house. We’re only in the early stages right now, but, so I hope we’re doing everything right! Our architect asked if we were planning for dual living by having two kitchens in our plan. This made my husband laugh, ‘No, they’re both for my wife!’. I turned into a nice shade of red when everyone turned to look at me. Thanks Tomi!
With not much time, my recipes might get simpler in the next few months. Just like these White Chocolate and Raspberry Blondies. Simple and delicious is how it’s going to be! Here we have buttery and chewy treats that just melts-in-the-mouth. Those pretty raspberry on top also beautifully balance the sweetness of the white chocolate.
Besides the white chocolate and raspberries, you probably already have the remaining ingredients in your pantry. Even better, you might already have frozen raspberries to use instead of fresh ones which will work just as well. These White Chocolate and Raspberry Blondies are the perfect treat to enjoy with your favourite hot drink.
White Chocolate and Raspberry Blondies
What are blondies?
Blondies are a type of dessert similar to brownies, but made without cocoa or chocolate. They are typically made with brown sugar, butter, and vanilla, resulting in a rich and chewy bar cookie. Blondies can be customized with various add-ins such as nuts, chocolate chips, or butterscotch.
How can I tell if my blondies are done?
Insert a toothpick or a skewer into the center of the blondies. If it comes out with a few moist crumbs clinging to it, your blondies are done. Additionally, the edges should be golden brown and slightly pulling away from the sides of the pan. Lastly, gently press the top of the blondies; if they spring back slightly, they are ready to be taken out of the oven.
Can I add more chocolate into these blondies?
Most blondies have chocolate chips added to their batter but I actually prefer them without. In saying this, these blondies are not overly sweet, so you could add white chocolate chips or chopped chocolate.
24 blondie pieces
These blondies make 24 good sized pieces, so there’s plenty to share around. If you have leftovers, they freeze well for up to 3 months.
More yummy treats to try:
Ingredients for White Chocolate and Raspberry Blondies
White chocolate – I used baking white chocolate in my blondies, although any variety of white chocolate would work. Baking chocolate contains a higher percentage of cocoa solids and less sugar than regular eating chocolate. As it’s specifically designed for cooking, baking chocolate is easier to melt and work with.
Plain flour (All-purpose flour) doesn’t have salt or leavening agents like baking powder.
Caster sugar (superfine sugar) – Caster sugar is just white sugar but with finer granules. For this recipe, you could swap caster sugar with regular white granulated sugar.
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How to make White Chocolate and Raspberry Blondies
Step-by-step guide with photos
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens.
Heat the chocolate and butter together in a saucepan over medium-low heat, stirring slowly with a heatproof spatula. The butter and chocolate might separate during or after melting, but that’s ok because it won’t affect the outcome of the blondies. Allow the mixture to cool for 10-15 minutes.
Meanwhile, grease and line the base and sides of a 23x33cm (9x13in) rectangle baking tin with non-stick baking/parchment paper. Leave some extra paper hanging over the tin so we can use it to lift the blondies out.
For the dry ingredients – Whisk together the flour, sugar, baking powder and salt in a large bowl.
Once the butter and chocolate mixture is no longer hot, whisk in the eggs and vanilla extract. Pour this mixture over the dry ingredients and fold, ensuring no pockets of flour are visible, but be careful not to over mix to avoid tough blondies. The batter should be very thick and sticky.
Spoon the mixture into the prepared tin and level the surface using a spatula. Push the raspberries gently into batter, then bake for 40 to 45 minutes or until the edges of the blondies are golden brown and pull away from the tin. If the top gets too dark before it finishes baking, cover it loosely with foil. Leave in tin until the brownies have completely cooled before slicing.
How to store White Chocolate and Raspberry Blondies
Leftovers – Allow the White Chocolate and Raspberry Blondies to cool completely, then transfer them into an airtight container. Keep them at room temperature for up to 3 to 5 days, but if it’s humid, store them in the fridge. When frozen, they’ll keep for up to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
White Chocolate and Raspberry Blondies
Video
Ingredients
- 150g / 5.3oz unsalted butter
- 290g /10.2oz white chocolate (preferably baking chocolate, chopped) (NOTE 1)
- 2¼ cup (360g / 12.7oz) plain or all purpose flour (NOTE 2)
- 1¼ cup (275g / 9.7oz) caster or superfine sugar (NOTE 3)
- 2¼ tsp baking powder
- ¾ tsp salt
- 3 large eggs (lightly beaten)
- 2 tsp vanilla extract
- 1½ cup (200g / 9oz) frozen or fresh raspberries
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Heat the chocolate and butter together in a saucepan over medium-low heat, stirring slowly with a heatproof spatula. The butter and chocolate might separate during or after melting, but that's ok because it won't affect the outcome of the blondies. Allow the mixture to cool for 10-15 minutes.
- Meanwhile, grease and line the base and sides of a 23x33cm (9x13in) rectangle baking tin with non-stick baking/parchment paper. Leave some extra paper hanging over the tin so we can use it to lift the blondies out..For the dry ingredients – Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Once the butter and chocolate mixture is no longer hot, whisk in the eggs and vanilla extract. Pour this mixture over the dry ingredients and fold, ensuring no pockets of flour are visible, but be careful not to over mix to avoid tough blondies. The batter should be very thick and sticky.
- Spoon the mixture into the prepared tin and level the surface using a spatula. Push the raspberries gently into batter, then bake for 40 to 45 minutes or until the edges of the blondies are golden brown and pull away from the tin. If the top gets too dark before it finishes baking, cover it loosely with foil. Leave in tin until the brownies have completely cooled before slicing.
