These white chocolate raspberry blondies are the perfect mix of sweet white chocolate balanced by the tartness of raspberries.
I love to eat them when they’re still warm and fresh, sometimes I even add a dollop of crème fraiche for extra decadence.
They definitely develop a bit of extra gooey flavour the next day too though! So, eating them like a real blondie is just as dreamy.
✏️ Making a tasty and easy recipe
When I first experimented with making these white chocolate and raspberry blondies, they cake out quite cake-like. Don’t get me wrong, that’s not a bad thing, but it wasn’t quite the texture that I had in mind.
I altered the recipe a little and tried again, and this was the result! These blondies are beautifully soft and are somewhere between a cookie and a cake tray bake in texture.
🥘 Ingredients notes
- As with many of my baking recipes, I recommend starting with room temperature ingredients for this blondie traybake. This will improve the consistency and ease at which your ingredients will mix together.
- Using high-quality ingredients will make a huge difference in the taste of your blondies. I’ve tried using several different brands of white chocolate, and you can tell the difference between a cheap brand and quality baking chocolate. I use Callebaut couverture white chocolate for this recipe and it’s delicious!
- I prefer to use vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
- Always sieve your flour and baking powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
- When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.
🔪 Equipment notes
- I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales (or using no scales!). I'm a fan of these KitchenAid or Salter ones!
- Use measuring spoons for your tsp and tbsp amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
Store your blondies in an airtight container in the fridge. They should stay fresh for up to 4 days, depending on how fresh your raspberries were.
💭 Top tips for success
- To help prevent your chocolate chips from sinking to the bottom of your blondies, you can first toss them in the flour before it’s added to the mixture.
- When these bad boys come out of the oven, they’ll be quite soft, but don’t panic! These blondies will firm up as they cool to give that fudgy chewy goodness. If they’re still not firm enough for your liking, you can pop them in the fridge to set further before serving.
If you’ve got any specific questions on making these raspberry and white chocolate blondies, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
For these white chocolate raspberry blondies, I often use frozen raspberries, as it’s usually what I have on hand, but fresh raspberries also work a treat. If I use fresh raspberries, I tend to bake these blondie bars for a few minutes less than when I bake it using the frozen raspberries.
If you don’t have any raspberries, or aren’t a big fan of them, you can go for pure white chocolate bliss and swap the raspberries for an extra 40g of chocolate chips instead.
Some other great swaps would be to switch the raspberries for blueberries, or really any other berries that tickle your pickle!
For a gluten-free version, you can swap the regular plain/all-purpose flour for a gluten-free plain/all-purpose flour blend of the same quantity.
To be safe, always check your other ingredients for allergen warnings on the nutritional label, as they may have cross-contamination warnings.
🧁 Other goodies
So, I definitely recommend that you whip up a batch of these white chocolate raspberry blondies! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
For some other great blondies, check out my recipe for Bakewell blondies, which are full of almondy goodness!
Big fan of white chocolate? I love the stuff too! Why not check out my recipe for white chocolate mocha cheesecake, it’s perfect for an afternoon pick-me-up. Or how about my easy recipe for a tasty lemon and white chocolate cake – so much creamy white chocolate goodness balanced with the zesty kick of lemon.
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
White Chocolate Raspberry Blondies
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- 225 g (1¾ cups) white chocolate (cooking quality)
- 115 g (½ cups) unsalted butter
- 2 eggs
- 65 g (⅓ cups) caster sugar
- 1 tsp vanilla extract
- 115 g (1 cups) plain flour
- a pinch of salt
- 85 g (¾ cups) raspberries (fresh or frozen)
- 130 g (¾ cups) white chocolate chips
- Pre-heat oven: 195°C / 175°C (fan) / Gas Mark 5 ½ / 385°F
- Melt white chocolate and butter either over a double-boiler or using up to 30secs intervals in a microwave. Stir the melted mix to ensure smooth and set to one side.
- In a large bowl, using an electric mixer, beat the eggs until foamy.
- With the mixer still running, gradually add the sugar and vanilla.
- Drizzle in the melted white chocolate mixture, continuing to beat the mix.
- Using a spatula or wooden spoon, fold in the flour and salt until just combined.
- Gently stir in the chocolate chips and raspberries until dotted throughout.
- Line a 9inch square baking tin with greaseproof paper and spread the mix evenly into the tin, smoothing the top.
- Bake in the oven for 35-40mins, until it is golden, no longer wobbles and has a crispy top. It will harden further as it cools.
- Allow the blondies to cool and then cut into squares.
* The nutrition information provided is an estimate based on an online nutritional calculator and actual values may vary.