Sweet, buttery and fudgy Raspberry & White Chocolate Blondies with tart bursts of raspberries and crunchy chocolate in every bite! The perfect chewy blondie recipe.
Once you've tried a blondie recipe (like our simple banana blondies with caramel frosting!), you'll find it hard to ever go back to a brownie! They're super fudgy, chewy and deliciously sweet. Add in a few pops of white chocolate and raspberry and you've got a match made in sugary heaven!
A basic blondie recipe with variations
This raspberry & white chocolate blondie recipe is super simple and you can substitute the white chocolate chips and raspberries for absolutely anything you like. Here's some yummy substitutions:
- white chocolate and blueberry
- caramel swirled blondies
- white chocolate and macadamia
- white chocolate and cherry
- .... anything you like!
How to make raspberry & white chocolate blondies
Say hello to the easiest melt and mix recipe.
- Mix the melted butter and sugar together.
- Add the egg and vanilla extract and mix well.
- Fold through the plain flour and salt.
- Fold through half of the raspberries and white chocolate chips
- Spoon the batter into a square baking tin and sprinkle with the remaining white chocolate chips and raspberries.
- Bake for 30 minutes or until just cooked through.
- EAT!
PS. Check out my video below to see how simple they are to make!
Fudgy and chewy blondies
Just like their brownie cousins, blondies are all about being fudgy and chewy! Here's some tips for the perfect blondies.
- Don't over-mix the ingredients. Mix until just combined.
- Don't add any rising agent to your blondie batter (such as baking powder or bi-carb soda) as they will take away the dense chewiness.
- Don't overcook the blondies. They're ready when a toothpick inserted into the middle comes out with a few moist crumbs on them.
What's the difference between blondies and brownies?
Blondies are also known as butterscotch brownies and they share a few similarities but also a few differences with brownies.
Blondies:
- white chocolate/butterscotch base
- dense
- fudgy
- chewy
Brownies
- dark chocolate base
- rich
- dense
- fudgy
- chewy (especially on the outside)
The best thing about blondie and brownie recipes is that you can add absolutely any add-ins you like. Once you've found a recipe you love, simply create as many delicious variations as you can!
Check out my all-time favourite 5 minute brownie recipe here, or my gluten-free brownie recipe here.
How to store blondies
If you make a batch of blondies that don't contain any fruit, you can store them in an airtight container at room temperature for up to 5 days.
Because these blondies have raspberries in them, they need to be stored in an airtight container in the fridge and eaten within 3 days.
You can also freeze blondies for up to 3 months.
Raspberry & White Chocolate Blondies
Ingredients
- 115 g butter melted
- 200 g brown sugar
- 1 egg
- 2 tsp vanilla extract
- 150 g plain flour
- pinch of salt
- 130 g (¾ cup) white chocolate chips
- 170 g raspberries fresh or frozen
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm X 20cm square cake tin with baking paper.
- In a large bowl, stir together the melted butter and brown sugar until smooth and creamy.
- Add the egg and vanilla extract and mix until well combined.
- Fold through the plain flour and salt until just combined.
- Fold through half of the white chocolate chips and half of the raspberries.
- Spoon the batter into the cake tin and spread out with a spoon. Sprinkle over the remaining raspberries and white chocolate chips.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out with a few crumbs.
- Allow to cool before transferring to a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm X 20cm square cake tin with baking paper.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2. Add the brown sugar and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until smooth and creamy.
- Add the egg and vanilla extract and mix on Speed 4, 15 seconds. Scrape down the sides of the bowl.
- Add the plain flour and salt and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Fold through half of the white chocolate chips and half of the raspberries with the spatula. Spoon the batter into the cake tin and spread out with a spoon.
- Sprinkle over the remaining raspberries and white chocolate chips.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out with a few crumbs.
- Allow to cool before transferring to a wire rack to cool completely. Store in an airtight container in the fridge for up to 3 days.
Nutrition
Julie
I bake all the time for work but according to my coworkers this is the best thing I’ve ever made! I doubled the recipe and it disappeared so quickly there was none left for me! Absolutely divine.
Lucy
That's soooo amazing!!!