White Chocolate Raspberry Blondies
So, Why Blondies and Why Now?
Okay, so imagine this: it’s raining, you were meant to go for a long walk (ha!), but then you open the cupboard and spot the last hunk of white chocolate. Well, that’s basically how these White Chocolate Raspberry Blondies came to be my rainy day staple. The first time I made these was—what, three years ago?—and honestly, I absolutely fudged up the butter. Still tasted brilliant, though! When the kitchen fills with that sweet, buttery smell and those tart raspberry pockets appear, not even the dog leaves my side. Plus, there was this one time my cousin stole half the tray before dinner; never saw Mum so cross. But really, these are perfect when you want something fancier than a basic brownie, with a bit of zing. Let’s get stuck in.
Why You’ll Love Digging Into These
I make these when there’s not much in the fridge—just some sad eggs left, a punnet of raspberries about to turn, and, if I’m lucky, white chocolate that hasn’t already “mysteriously” disappeared. My family goes mad for them because the blondies are just the right mix of gooey and chewy (the edges go all caramel-y, totally irresistible). If you’ve ever stood in the kitchen cursing at a cake that needs fancy ingredients—trust me, these are the opposite. They barely ever survive the night. Oh, and if you hate dishes, it’s mostly all in one bowl. Unless you count the spoon you’ll use to “test” the batter. (We all do it; don’t lie!)
What You’ll Need (Plus Some Lazy Swaps)
- 150g unsalted butter (melted, but sometimes I just let it get really soft on the counter if I forget to melt it—works fine)
- 200g light brown sugar (granulated will work, but you lose a bit of that fudgey flavour)
- 2 large eggs (my neighbor Marianne swears by duck eggs, but honestly, any egg will do in a pinch)
- 1 tsp vanilla extract (or, if you’re out, a little almond essence is actually quite nice!)
- 200g plain flour (I once ran out and used 50/50 self-raising and plain; they turned out a bit poofier but still tasty)
- 1/2 tsp salt (don’t skip it, promise!)
- 100g white chocolate, roughly chopped (chips or a bar—whatever you’ve got scavenged)
- 100g fresh raspberries (frozen is okay, but don’t thaw or your batter goes weirdly pink)
- Optional: zest of 1 lemon (it’s not crucial, but I love the brightness; my sister hates it, though)
Here’s How I Throw It Together
- Preheat your oven to 180°C (350°F) and sling some parchment into an 8-inch (20cm) square tin. No fancy tin? I’ve literally used a battered old pie dish—just takes a bit longer to bake.
- Melt your butter (on the stove, microwave, whatever—just don’t burn it unless you secretly want to eat toffee instead). Pour it into a big bowl.
- Stir in the brown sugar till it looks all melted and smooth(ish). If you’re impatient like me, a few brown sugar lumps won’t hurt.
- Crack in your eggs and add the vanilla. Give it a good beat until it’s just about combined.
- Tip in the flour and salt. Fold until you’ve got a thick, pale batter—don’t overmix or it’ll go a bit tough. (This is where I sneak a spoonful. Judge away!)
- Dump in about 3/4 of the white chocolate and raspberries. Fold gently—raspberries tend to smoosh, but who cares? Reserve a handful of each for scattering on top to look fancy.
- Spoon the batter into your tin, smooth the top, and drop on the rest of the chocolate and raspberries (bonus points if you arrange them all artsy, but who has the time?).
- Bake for 25–30 minutes, but do trust your nose. They should look golden round the sides and squidgey in the centre. If a toothpick comes out with a few moist crumbs, that’s your sweet spot.
- Let ’em cool, if you can bear it. But honestly, I usually find someone cutting corners before they’ve even set. Taste-testing, obviously.
Notes (Aka Lessons I Learned the Hard Way)
- If you use frozen raspberries, just chuck them in straight from the freezer or you’ll end up with pink marble batter—not the worst thing, but a bit odd.
- Letting them cool completely makes slicing neater. Or just pretend the messier edges are rustic (my excuse every time).
- Don’t leave them in the tin overnight unless you want to serve “soft crumble” instead of blondies—trust me.
Variations I’ve Tried (and One Misfire)
- Chucked in dark chocolate instead of white: not half bad. Raspberries stand out a bit more.
- Swapped raspberries for blueberries: less zing, but my niece still loved it.
- Once I tried peanut butter chips instead of white choc. Er—let’s just say, not my best idea. They go weirdly dense.
- If you’re feeling wild, add a pinch of ground ginger. It’s subtle but surprisingly good!
Got the Right Gear? Don’t Stress
I say use a square tin if you’ve got it. But literally, a round cake tin works too (just cut triangles instead of squares—blondies taste the same in any shape). Forgot baking paper? Butter the tin and dust it with flour. It’ll stick a bit, but you can usually rescue them with a knife. Don’t tell anyone I sometimes peel them out with my fingers if I’m desperate.
How To Store Them (Sort Of Redundant, Honestly)
Technically, these will keep in an airtight tub for about 3 days at room temp, or you can freeze (slice first!). But honestly, in my house, they don’t survive long enough to go stale! If you do manage to hide a piece, I think it actually tastes better the next day, a bit fudgier.
Ways We Eat These at My Place
Sometimes we warm squares gently in the microwave and throw on a scoop of decent vanilla ice cream (mine tends to slide off, but who cares?). Or just cut chunky wedges and serve with tea—my Dad says they’re “not proper enough for a teapot occasion,” but he still asks for seconds. Occasionally, I’ll dust them with a little icing sugar if I’m feeling posh.
Bits I’ve Learned (Often the Stubborn Way)
- Once I tried to cut into them when they were basically lava, and they fell apart—just wait, trust me. Set a timer if you lack self-control (guilty).
- Don’t over-bake; I did it once and they came out drier than last year’s Christmas pudding.
- Batter too stiff? Add a splash of milk—seriously, nobody can tell.
Real Questions I Actually Get Asked
- “Do I have to use white chocolate?”—Nope! Use what you’ve got; these are gloriously forgiving. Milk choc works but it’s a tad sweet for me.
- “Can you make these gluten-free?”—Totally. I’ve swapped in a 1:1 GF flour blend; makes ’em a bit more crumbly, but still lush.
- “Can I double the recipe?”—Yes; just use a larger tin and keep an eye on bake time. It’s not an exact science, but they’ll work.
- “What if I don’t have fresh raspberries?”—Frozen, like I said, or switch for any other berry—no hard rules. Honestly, experiment!
- “Why did mine sink in the middle?”—Probably underbaked or maybe your oven runs a bit cool; happens to me too—still tasty!
- “Is there a way to make them less sweet?”—Yeah, cut back on the sugar by about 25g, swap out some white for dark chocolate, or add a pinch more salt to help balance.
And by the way, one time I dropped my entire bowl of batter on the kitchen floor—some days, you just clean up and start again. Or ring for pizza. C’est la vie! Happy baking, pal.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh raspberries
Instructions
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1Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
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2In a large mixing bowl, whisk together melted butter and brown sugar until smooth and combined.
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3Add eggs and vanilla extract, whisking until fully incorporated.
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4Fold in flour, baking powder, and salt just until no dry streaks remain. Avoid overmixing.
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5Gently fold in white chocolate chips and raspberries.
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6Spread the batter evenly into the prepared pan. Bake for 28-32 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. Let cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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