Indulge in the ultimate treat with these truly delectable White Chocolate and Raspberry Blondies! Imagine a soft, incredibly chewy base, generously studded with luscious chunks of white chocolate and bursts of fruity, juicy raspberries. This isn’t just a dessert; it’s a delightful experience that promises a symphony of sweet and tart flavors in every single bite. The best part? This is an incredibly easy, one-bowl recipe that doesn’t even require an electric mixer, making it perfect for bakers of all skill levels, from complete beginners to seasoned pros looking for a quick yet impressive bake.
If your heart desires simple, fuss-free baking projects that yield magnificent results without requiring any special equipment or advanced culinary techniques, then this White Chocolate Raspberry Blondie recipe is about to become your new go-to. It’s designed for convenience, ensuring you can whip up a batch of these irresistible squares with minimal effort and maximum satisfaction.
Why You’ll Fall in Love with These Raspberry Blondies
These white chocolate raspberry blondies are more than just a sweet treat; they’re a versatile dessert perfect for any occasion, all year round. The vibrant, sweet-tart profile of raspberries creates an exquisite contrast with the creamy sweetness of white chocolate. This dynamic duo is beautifully complemented by the rich, buttery, and slightly caramel-like flavor that defines a classic blondie base. Whether you’re craving a comforting homemade dessert or need an impressive dish for a potluck or party, these blondies are guaranteed to be a crowd-pleaser.
What makes this particular recipe stand out? It’s an adaptation of a popular favorite, but thoughtfully simplified for even greater ease. Unlike some traditional blondie recipes that call for creaming butter and sugars together, we harness the power of melted butter. This not only speeds up the process but also contributes to the signature fudgy, dense texture that makes blondies so addictive. Everything comes together effortlessly by hand in a single bowl, cutting down on cleanup and making the baking process an absolute breeze. If you appreciate the simplicity and deliciousness of recipes like my popular Biscoff White Chocolate Blondies or Rhubarb and Custard Blondies, you’ll find this recipe to be just as delightful and straightforward.
What Are Blondies, Anyway?
Before we dive into the recipe, let’s clarify what a blondie is, especially for those who might confuse it with its darker cousin, the brownie. While both are chewy, dense bar cookies, they have distinct personalities. Brownies are rich and intensely chocolatey, typically made with melted cocoa or dark chocolate. Blondies, on the other hand, are often called “blonde brownies” because they skip the dark chocolate. Instead, they derive their signature buttery, caramel, and butterscotch-like flavor from brown sugar and vanilla, often complemented by white chocolate chips or chunks. This gives them a lighter, golden hue and a unique flavor profile that is sweet, comforting, and utterly irresistible. Our white chocolate raspberry blondies perfectly exemplify this balance, offering that characteristic golden chewiness with delightful fruity and creamy chocolate additions.
Essential Ingredients for Perfect Blondies
Just like most successful blondie recipes, the magic begins with a few basic kitchen cupboard staples. The beauty of this recipe lies in its simplicity and the readily available nature of its components. Here’s a closer look at the key ingredients you’ll need to create these irresistible raspberry blondies:
- Raspberries: The star of the show! Feel free to use either fresh or frozen raspberries. If opting for frozen berries, there’s no need for the extra step of defrosting them beforehand. They can go straight into the batter, making this recipe even more convenient.
- Freeze-Dried Raspberries (Optional but Recommended): This ingredient is a secret weapon for intensifying that wonderful raspberry flavor. While not strictly necessary for a delicious blondie, adding a handful of freeze-dried raspberries will significantly enhance the fruity punch, giving your bake an extra layer of authentic berry goodness.
- White Chocolate: Whether you prefer a chopped bar of high-quality white chocolate or convenient white chocolate chips, both options will work wonderfully here. My top tip is to always use the best quality chocolate you can reasonably afford. Better chocolate truly translates to a noticeably superior flavor and a richer, creamier texture in your finished blondies.
- Unsalted Butter, Melted: Butter forms the rich base of our blondies, providing that classic buttery flavor and contributing to their fudgy texture. Melting it ensures a smooth, easy-to-mix batter.
- Soft Light Brown Sugar: This is a crucial ingredient for blondies, as it imparts moisture, chewiness, and that distinct caramel-like flavor that sets blondies apart.
- Caster Sugar (Granulated Sugar): A touch of white caster sugar helps achieve a desirable crispness on the edges and contributes to the overall sweetness, balancing perfectly with the brown sugar.
- Large Eggs: Eggs act as a binder, provide structure, and add richness to the blondies, helping them set into that perfect fudgy consistency.
- Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, adding warmth and depth to the blondie base.
- Plain Flour (All-Purpose Flour): The primary structural component. Ensure you measure accurately to prevent a dry or overly dense blondie.
- Salt: A pinch of salt is essential to balance the sweetness, highlight the other flavors, and prevent the blondies from tasting overly cloying.
Simple Step-by-Step Instructions
Get ready to see just how incredibly easy it is to create these delightful raspberry and white chocolate blondies. Follow these straightforward steps for a perfect batch every time:
Step 1: Prepare Your Wet Ingredients. In a large mixing bowl, combine the melted butter with both the soft light brown sugar and caster sugar. Whisk these together until the mixture is smooth, glossy, and well combined. Next, crack in the eggs one at a time, whisking vigorously after each addition to fully incorporate them. Stir in the vanilla extract until everything is beautifully combined. This creates a rich, sweet foundation for your blondies.
Step 2: Fold in Dry Ingredients. Add the plain flour and salt to the wet mixture. Using a spatula, gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter; overmixing can lead to tough blondies. Mix until no streaks of dry flour remain, but stop as soon as it comes together.
Step 3: Incorporate the Goodies. Now for the delicious additions! Fold in the chopped white chocolate and the freeze-dried raspberries (if you’re using them). Mix gently until these delightful inclusions are evenly distributed throughout the batter. Ensure every bite will be bursting with chocolate and raspberry flavor.
Step 4: Bake to Perfection. Transfer the prepared blondie batter into your lined 9×9 inch baking pan and smooth the top evenly. Gently press the fresh or frozen raspberries onto the surface of the blondie batter. This not only makes them look beautiful but ensures juicy raspberry pockets in the final bake. Bake for approximately 35-40 minutes in a preheated oven.
Hint for Perfection: Knowing exactly when your blondies are perfectly baked can be a bit tricky, especially if you’re aiming for that ideal gooey center without any raw spots. A good indicator that your blondies are ready is when the edges begin to pull away slightly from the sides of the baking pan and turn a light golden brown. The center should still have a slight wobble when gently shaken. When you insert a toothpick or skewer into the center, it should come out with moist crumbs attached, but not wet batter. Remember, it’s always better to slightly under-bake blondies for maximum fudginess, as they will continue to set as they cool.
Smart Substitutions for Your Blondies
This recipe is wonderfully adaptable, allowing for a range of substitutions without compromising on flavor or texture. Don’t hesitate to experiment with what you have on hand or adjust to dietary preferences:
- Butter Alternatives: If you’re out of butter, a baking spread like Stork can be used as a direct substitute. For a dairy-free option, use a high-quality plant-based butter substitute.
- Sugar Swaps: While the combination of brown and caster sugar yields the best texture, you can certainly use soft light brown sugar only. Simply substitute the 70g of caster sugar with an additional 70g of brown sugar, bringing your total brown sugar to 220g. This will result in an even chewier, more intensely caramel-flavored blondie.
- Flour Variations: To make these raspberry blondies gluten-free, swap the plain/all-purpose flour for a good quality gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum or add a quarter teaspoon separately for best results.
- Egg Adjustments: If you only have medium eggs, try using 2 medium eggs plus an extra egg yolk. The extra yolk adds richness and helps achieve a fudgier consistency.
- Raspberry Alternatives: While fresh or frozen raspberries are ideal, you can get creative! For a budget-friendly or pantry-staple option, use about 100g of raspberry jam. Simply swirl it on top of the blondie batter just before baking for a lovely fruity ribbon. Other berries like blueberries or chopped strawberries can also be used.
- White Chocolate Options: You can use either chopped white chocolate bars or white chocolate chips. If white chocolate isn’t your favorite, or if you want to experiment, feel free to use milk or dark chocolate instead. Just be aware that the flavor profile will shift, becoming less sweet and more intensely chocolatey, similar to a brownie but with the blondie base.
Exciting Variations to Try
Once you’ve mastered the classic white chocolate raspberry blondie, the possibilities for customization are endless. Here are some ideas to spark your culinary creativity and add new dimensions to your favorite treat:
- Introduce Some Nuts: For an extra layer of texture and a nutty flavor, fold a handful of chopped nuts into the blondie batter. Pistachios offer a beautiful color contrast and mild flavor, macadamia nuts provide a creamy crunch, and chopped walnuts deliver a classic, earthy note.
- Explore Dried Fruits: Beyond raspberries, consider adding other dried fruits to the batter. Dried cranberries offer a tart chewiness, chopped apricots bring a sweet tang, and raisins add a classic sweetness. Just toss them lightly in flour before adding to prevent them from sinking to the bottom.
- Sprinkles and Drizzles for Extra Flair: Elevate the visual appeal and taste by finishing your blondies with various toppings. A sprinkle of desiccated coconut after baking can add a tropical twist. You can also experiment with a decadent drizzle of melted caramel sauce, milk or dark chocolate, or even a homemade raspberry coulis for an elegant touch.
- Vegan White Chocolate and Raspberry Blondies: For those following a plant-based diet, fear not! Delicious vegan versions exist. Check out this fantastic raspberry and white chocolate blondies recipe from A Vegan Visit blog for a delightful vegan alternative that doesn’t compromise on flavor or texture.
- Citrus Zest: A touch of lemon or orange zest folded into the batter can brighten the flavor profile of the blondies, offering a lovely aromatic counterpoint to the sweet raspberries and white chocolate.
Recommended Equipment
One of the many joys of this blondie recipe is that it requires very minimal and common kitchen equipment. You likely already have everything you need:
- 9 x 9 Inch Baking Tin: This size is ideal for achieving the perfect thickness and fudginess. See notes below for alternatives if you have a different size.
- Baking Paper (Parchment Paper): Essential for easy removal of the blondies from the pan and makes cleanup a breeze.
- Large Mixing Bowl: Since this is a one-bowl recipe, a spacious bowl is key for comfortable mixing.
- Whisk or Spatula: For combining ingredients by hand. No electric mixer required!
- Digital Kitchen Scales: Highly recommended for accurate measurement of ingredients, especially in baking, to ensure consistent results.
Storage and Freezing Tips
To enjoy your delicious white chocolate raspberry blondies for longer, proper storage is key. They are just as wonderful the day after baking, often becoming even chewier and more flavorful:
Store these delectable blondies at room temperature in an airtight container for up to 4 days. If you wish to extend their freshness, place them in the refrigerator, where they will keep well for up to 7 days. Ensure they are fully cooled before storing to prevent condensation.
For even longer enjoyment, blondies freeze exceptionally well for up to 3 months. To freeze, wrap each individual slice tightly in a double layer of clingfilm (plastic wrap), then place them in a freezer-safe bag or container. When you’re ready to indulge, simply thaw them overnight in the refrigerator. You can also warm them gently in the microwave for a few seconds for a freshly baked feel.
Pro Tips for the Best Blondies
Achieving that perfect, signature blondie texture is an art, and these tips will help you master it:
Cool Completely Before Slicing: This is arguably the most crucial tip! It can be tempting to slice into warm blondies, but resist the urge. Blondies, like many bar bakes, need ample time to set properly as they cool. If you attempt to cut them too soon, they are much more likely to fall apart, creating messy edges and potentially crumbly pieces. For the cleanest cuts and best texture, allow them to cool completely at room temperature, then ideally transfer them to the fridge to chill for 2-3 hours, or even overnight. Chilling helps them firm up and intensifies their fudginess.
Don’t Overbake: It is always better to slightly under-bake your blondies than to over-bake them. A slightly under-baked blondie will be gloriously fudgy and gooey in the center, continuing to set as it cools to achieve that perfect dense chew. If you over-bake them, they will still taste delicious, but their texture will become drier and more cake-like, losing that characteristic gooeyness we all crave in a blondie. Look for those golden-brown edges and a slight wobble in the center as your cues.
Quality Ingredients Matter: Especially when it comes to white chocolate. Using a good quality white chocolate will elevate the flavor and melt beautifully within the blondie, contributing to a superior overall experience.
Even Distribution of Berries: Gently pressing raspberries onto the surface ensures they don’t all sink to the bottom. For berries mixed into the batter, a light dusting of flour can help prevent this too.
Serving Suggestions
These White Chocolate Raspberry Blondies are utterly delicious on their own, but a few simple additions can turn them into an even more decadent dessert experience:
- Warm with Ice Cream: Serve a warm blondie square with a scoop of vanilla bean ice cream. The contrast of warm blondie and cold ice cream is heavenly.
- Drizzled with Sauce: A drizzle of raspberry coulis, warm white chocolate ganache, or a simple caramel sauce can elevate the presentation and flavor.
- With a Hot Beverage: Enjoy your blondie with a cup of freshly brewed coffee, tea, or a glass of cold milk for a comforting snack or dessert.
- For Brunch: Cut into smaller pieces, these blondies make a wonderful addition to a brunch spread or dessert platter.
Frequently Asked Questions
No, they are not! While often considered a “blonde” version of brownies due to their bar-cookie format, blondies and brownies differ significantly in both flavor profile and key ingredients. Brownies traditionally feature melted dark or milk chocolate, giving them an intense cocoa flavor. Blondies, conversely, get their rich, caramel-like, and butterscotch notes primarily from brown sugar and vanilla, without the melted chocolate. They often incorporate white chocolate chips or chunks for sweetness and creaminess, but it’s the brown sugar that truly defines their distinct character and golden hue.
Yes, absolutely! The quintessential blondie is known for its moist, fudgy, and delightfully gooey center. This characteristic texture is a hallmark of a well-made blondie and is often a personal preference for many bakers and eaters. To achieve this, it’s crucial not to overbake them. When the edges are golden brown but the center still has a slight wobble, that’s your cue to remove them from the oven. If you prefer a less gooey, more “cakey” texture, you can simply extend the baking time by a few minutes, though most connoisseurs will advocate for the fudgier version!
A common reason for blondies sinking in the middle is being underbaked. If the internal structure hasn’t fully set, the center can collapse as it cools. This often indicates that the blondies needed a bit more time in the oven to fully cook through. Try extending the baking time by an additional 3-5 minutes next time, keeping an eye on the edges for goldenness and the center for that slight, gentle wobble rather than a pronounced liquid-like jiggle.
Yes, you absolutely can! In fact, it’s often recommended to use frozen raspberries directly from the freezer. They hold their shape better during baking and release their juices more slowly, minimizing the risk of a soggy blondie. There’s no need for any extra thawing steps, making the preparation even quicker and easier.
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📖 White Chocolate Raspberry Blondies Recipe
Fudgy, gooey, and buttery blondies bursting with creamy white chocolate and juicy, tart raspberries. This simple one-bowl recipe is perfect for novice bakers and a fantastic project to enjoy with kids!
Prep Time: 10 mins
Cook Time: 35-40 mins
Cooling Time: 2-3 hours (or overnight)
Course: Dessert
Cuisine: American
Keyword: blondies, easy blondies, raspberry blondies, white chocolate blondies, fudgy blondies
Servings: 9 bars
Author: Anna Wierzbinska
Equipment
- 9 x 9 inch baking tin
- Baking paper
- Large mixing bowl
- Whisk or spatula
Ingredients
- 225 g (1 cup) unsalted butter, melted
- 150 g (¾ cup) soft light brown sugar, packed
- 70 g (⅓ cup) caster sugar (granulated sugar)
- 2 large eggs
- 2 tsp vanilla extract
- 260 g (2 cups + 2 tbsp) plain flour (all-purpose flour)
- ½ tsp salt
- 200 g (7 oz) white chocolate, chopped or chips
- 10 g (¼ cup) freeze-dried raspberries (optional)
- 80 g (¾ cup) fresh or frozen raspberries* (for topping)
Instructions
- Preheat your oven to 175°C (350°F / 160°C fan). Lightly grease a 9×9 inch baking tin and line it with baking parchment, ensuring you leave plenty of overhang on the sides for easy lifting.
- In a large bowl, combine the melted butter, soft light brown sugar, and caster sugar. Whisk thoroughly until the mixture is smooth, glossy, and the sugars are well incorporated.
- Add the eggs to the mixture, one at a time, whisking vigorously after each addition until fully combined. Stir in the vanilla extract until just incorporated.
- Add the plain flour and salt to the wet ingredients. Use a spatula to gently fold them in until just combined. Be careful not to overmix. Then, fold in the chopped white chocolate and the freeze-dried raspberries (if using) until evenly distributed throughout the batter.
- Transfer the blondie batter into your prepared baking tin and smooth the top evenly with a spatula. Gently press the fresh or frozen raspberries onto the surface of the batter.
- Bake for 35-40 minutes, or until the edges are lightly golden brown and pulling away from the sides, and the center has a slight wobble (but is not liquid). A toothpick inserted into the center should come out with moist crumbs attached.
- Remove from the oven and allow the blondies to cool completely in the pan on a wire rack. For the best fudgy texture and clean slices, transfer the cooled blondies to the fridge and chill for 2-3 hours, or ideally, overnight.
- Once chilled, lift the blondie from the pan using the parchment paper overhang. You can optionally drizzle some melted white chocolate over the top and sprinkle with more freeze-dried raspberries for extra flair. Slice into 9 or 12 square pieces and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided an approximate conversion to US customary units in the ingredients list, but please be aware that I haven’t tested using this method.
Notes
- If using frozen raspberries, there is no need to defrost them first.
- Baking Tin Options: This recipe uses a 9×9 inch baking tin, yielding 9 large or 12 smaller square pieces. If you use an 8×8 inch baking tin, you’ll need to extend the baking time by 4-6 minutes. Rectangular or round baking pans can also be used, but always remember to adjust baking times accordingly based on the thickness of the batter.
- Storage and Freezing: Store these raspberry and white chocolate blondies in an airtight container in the fridge for up to 7 days. They can also be frozen for up to 3 months. To freeze, wrap each slice in a double layer of clingfilm and transfer to the freezer. Thaw in the fridge overnight before serving.
Nutrition
Serving: 50g | Calories: 390kcal | Carbohydrates: 45g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 248mg | Potassium: 115mg | Fiber: 1g | Sugar: 28g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg