White Chocolate Raspberry Blondies
The perfect mix of sweet white chocolate with the tartness of raspberries, all in a deliciously gooey blondie!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 16 Blondies
Calories: 224kcal
- 150 g unsalted butter
- 120 g light brown soft sugar
- 100 g white sugar finely granulated e.g. caster
- 1 egg
- 1 teaspoon vanilla extract
- 175 g plain all-purpose flour
- 2 tablespoon cornstarch called cornflour in the UK
- 100 g raspberries fresh or frozen
- 100 g white chocolate chips
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
Thoroughly beat in the egg and vanilla extract.
Sieve in the flour and cornflour, stirring until just combined.
Gently fold in the chocolate chips and raspberries.
Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
Bake for 20-25mins until the top is lightly golden and there is only a slight wobble in the middle.
Allow blondies to cool fully in the tin before removing, then cut and enjoy!
Storage: Keep raspberry white choc blondies in an airtight container at room temp. for up to 4 days. For a chewy firm blondie, store them in the fridge instead.
Freezing: You can freeze your raspberry white choc blondies in an airtight container (or cling film plus foil) for up to 3 months. Defrost then enjoy!
Top tips:
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
Substitutions:
- You can use either fresh or frozen raspberries.
- You can swap the cornflour for more plain all-purpose instead (same amount).
Pan size:
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Calories: 224kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg