Raspberry and white chocolate is a classic flavor pairing that combines the tartness of fresh berries with creamy, sweet chocolate. This beginner-friendly recipe yields soft, bakery-style raspberry and white chocolate blondies—perfect for a first bake or a quick dessert to impress guests. With simple steps and everyday ingredients, these blondies are easy to master and always a crowd-pleaser.
Ingredients
- 150g (1 cup) fresh raspberries (or frozen, see Tips)
- 150g (5.3 oz) white chocolate, roughly chopped or chips
- 125g (1/2 cup plus 1 tbsp) unsalted butter, melted and cooled slightly
- 200g (1 cup) light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 180g (1 1/2 cups) plain/all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 180°C (350°F). Line an 8-inch (20cm) square baking tin with parchment paper, leaving some overhang for easy removal.
- Prepare the wet ingredients: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and slightly glossy. Add the egg and vanilla extract, whisking until fully combined.
- Mix the dry ingredients: In a separate bowl, stir together the flour, baking powder, and salt.
- Combine wet and dry: Add the dry mixture to the wet ingredients. Stir with a spatula just until no streaks of flour remain—do not overmix.
- Fold in the chocolate and raspberries: Gently fold in the chopped white chocolate, reserving a small handful for topping. Carefully fold in the raspberries, trying not to crush them too much. The batter will be thick.
- Transfer and top: Spoon the batter into the prepared tin and smooth the top. Scatter the reserved white chocolate pieces over the surface.
- Bake: Place in the preheated oven and bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Cool and cut: Allow the blondies to cool completely in the tin. Use the parchment overhang to lift them out, then cut into 12 squares.
Tips
- Frozen raspberries: You can use frozen raspberries straight from the freezer; do not thaw, or they will release too much juice and make the blondies soggy.
- Chocolate options: Swap white chocolate for milk or dark chocolate if you prefer a less sweet treat. Chocolate chips or a chopped bar both work well.
- Don’t overmix: Overmixing the batter can lead to tough blondies. Fold ingredients gently just until combined.
- Storage: Store cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Serving Suggestions
- Serve blondies slightly warm with a scoop of vanilla ice cream for a decadent dessert.
- Dust with powdered sugar for a pretty finish, or drizzle with extra melted white chocolate.
- Pair with a cup of coffee or tea for a sweet afternoon snack.
- Pack into lunchboxes or picnic baskets for an easy, portable treat.
Variations
- Lemon zest: Add the zest of 1 lemon to the batter for a fresh, zesty note that complements the raspberries.
- Nutty crunch: Stir in 50g (1/3 cup) chopped pistachios, almonds, or macadamias for extra texture and flavor.
- Gluten-free: Substitute plain flour for a 1:1 gluten-free baking blend. Check all packaged ingredients for gluten if cooking for celiac diets.
- Vegan option: Use a vegan butter substitute, a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and dairy-free white chocolate.
Storage and Reheating
Store cooled raspberry and white chocolate blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days—allow them to come to room temperature before serving for best texture. To freeze, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag or container; freeze for up to 2 months. Thaw at room temperature for 1–2 hours before eating.
To reheat, microwave a square for 10–15 seconds until just warm, or place in a 150°C (300°F) oven for 5–7 minutes. Avoid overheating, as this can dry out the blondies.
Frequently Asked Questions
- Can I use other berries instead of raspberries?
- Yes, you can substitute raspberries with blueberries, blackberries, or chopped strawberries. Keep in mind that different berries may add more or less moisture, so check for doneness as baking times may vary slightly.
- My blondies are too gooey in the middle—what went wrong?
- If the center is still wet after baking, it may need a few more minutes in the oven. Ovens can vary, so always test with a toothpick. Also, using too many berries or thawed (rather than frozen) berries can add excess moisture, making the blondies dense or undercooked in the center.
- How do I prevent the raspberries from sinking to the bottom?
- Gently fold the raspberries into the thick batter just before baking. If the batter is too thin, berries may sink, so avoid overmixing or over-softening the butter. Coating the raspberries lightly in a spoonful of flour can also help suspend them in the batter.
- Can I double this recipe for a crowd?
- Absolutely! Double all ingredients and bake in a 9×13-inch (23x33cm) pan. The baking time may increase by 5–10 minutes—check for doneness with a toothpick inserted in the center.
- Should I use a metal or glass baking dish?
- Both work, but metal pans conduct heat more efficiently and can help achieve crisp edges. If using a glass dish, you may need to add a few minutes to the baking time, as glass heats more slowly.
- Can I make these blondies in advance?
- Yes, these blondies keep well for several days and actually taste even better on the second day as the flavors meld. Store them tightly covered to maintain freshness.
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