White Chocolate and Raspberry Blondies
These White Chocolate and Raspberry Blondies are a breeze to make, and you only need a few ingredients
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.
Notes
(NOTE 1) 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.
(NOTE 2) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 3) 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.
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.
Nutrition
Serving: 1 BlondieCalories: 223kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 133mgPotassium: 74mgFiber: 1gSugar: 19gVitamin A: 197IUVitamin C: 2mgCalcium: 56mgIron: 1mg