These white chocolate raspberry blondies are seriously good!
The combination of the creamy chocolate chunks with the burst of whole raspberries is always a winner, while the swirl of raspberry purée leaves a trail of deliciousness, all through the blondie.
If you like your blondies squidgy, fudgy and buttery, you have to make these. They are perfect with your morning coffee, afternoon tea, evening snack and everything in between.
This recipe makes 9 greedy portions or 16 smaller ones, but either way they won't last long, so it's worth making sure you have enough ingredients to make a second batch!
There's something about the combination of white chocolate and fresh raspberries that always feels such a treat.
The crisp outer shell gives way to a gooey, fudgy middle that is interpersed with bursts of fresh raspberries and sweet, sticky purée. Then, of course, there are the creamy chunks of chocolate.
It's all delicious!
Perfect for a teatime treat, as a gift or a dessert, these blondies will be your next favourite.
Why you will love this recipe
- Gooey fudgy blondies
- Great for gifts
- Easy to make
- Enjoy as a treat or warm with ice cream as a dessert
- Raspberries - fresh raspberries.
- Sugar - caster or superfine sugar for the purée and dark brown sugar for the brownie batter. This is what gives the blondies the gooey centre.
- Egg - large free range egg.
- Flour - self raising flour. If you have plain or all purpose flour mix mix 100g plain flour with 1 teaspoon baking powder.
- Chocolate - white chocolate chunks.
See recipe card for quantities.
- small saucepan
- wooden spoon
- 20 centimetre square or 8 inches
- mixing bowl
- fork and whisk
Start by making the purée.
Put the raspberries in a saucepan with the water and caster sugar over a medium heat.
Cook, stirring occasionally for 5-10 minutes until the mixture becomes quite thick and like jam.
Press through a sieve to remove the pips and leave to cool.
Melt the butter and place in a bowl with the sugar.
Whisk in the egg.
Tip in the flour and white chocolate chips and use a metal spoon to fold the mixture together.
Grease and flour a 20cm square tin or line with baking parchment.
Add the blondie mixture and use a knife or spatula to even out the mixture.
Drizzle the purée over the batter and use a skewer or the end of a spoon to gently swirl the mixture in.
Push the raspberries into the mixture at even intervals.
⏲️ Baking Time
Bake at 180 C / 350 F / 160 FAN / Gas 4 for 30 to 40 minutes until the blondies are set.
Leave to cool in the pan for 10 minutes then slice.
These white chocolate and raspberry blondies are so delicious and decadent for a treat.
🥗 Serve with
Serve warm with a scoop of vanilla icecream or combine with some of these other biscuits and bars for an afternoon tea.
- Almond Financiers
- Viennese Finger Sandwich Biscuits
- Gluten Free Friands
- Afternoon Tea Sandwiches
- Ginger Cake
- Cheese and Bacon Scones
- Cream Tea Scones
- Madeira Cake
- Salted Caramel Mille Feuille
- Nutella Macarons
- Cardamon and Lime Madeleines
- Cake Salé
- Raspberries - if fresh raspberries are not available then use canned. Keep in mind that they will lose more of their texture when cooked and the brownies may need a longer cooking time due to the extra moisture.
- Dark brown sugar - use soft light brown sugar but the blondies will not have the same fudgy texture.
- Chips - Swap the white chocolate chips for milk or dark chocolate or use caramel chips.
- Nuts - try adding chopped pecans, hazelnuts, almonds or walnuts.
- Fruits - try blueberries, blackberries or currants or omit the raspberry swirl. If you are not using the raspberry swirl the blondies will bake at around 18 to 25 minutes. You could also add dried fruit such as chopped apricots or cranberries.
- Vanilla - I've not used vanilla as there is plenty of flavour packed into the white chocolate raspberry blondies already. Add add a teaspoon of vanilla extract with the egg if you prefer.
- Refrigerator - store in an airtight container for a week.
- Freezer - pack in airtight containers and freeze for up to three months.
Brownies are characterised by the the cocoa powder or chocolate in the batter, so they have to have some form of chocolate in the recipe.
Blondies are made with a base of brown sugar and can have chocolate in as an extra ingredients.
This is totally up to you. This mixture is quite wet, so there is a longer cooking time. This gives you a fudgy blondie.
However, if you prefer it really moist in the middle then cook until the blondies still have a wobble in the middle when you remove them from the oven.
They will firm up as they cool but still be soft and gooey in the centre.
Absolutely! Defrost them for the raspberry syrup ,but add whole frozen ones to the brownie or blondie mix. They will defrost and bake and become really gooey when cooked.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
Let me know what you think in the comments or tag @chezlerevefrancais on Facebook, @chezlereve on Twitter and @chezlerevefrancais on Instagram
More biscuit, cookies and bars to try
White Chocolate Raspberry Blondies
- small saucepan
- wooden spoon
- 20 centimetre square or 8 inches
- Mixing bowl
- fork and whisk
For the raspberry swirl
- 80 g raspberries
- 1 tablespoon caster sugar
- 2 tbsp water
For the blondies
- 110 g butter melted
- 220 g dark brown sugar
- 1 large egg
- 130 g self raising flour
- 60 g white chocolate chips
- 50 g raspberries
- Put the raspberries in a saucepan with the water and icing sugar over a medium heat for 5-10 minutes until the mixture becomes quite thick and like jam. Press through a sieve to remove the pips and leave to cool.
- Melt the butter and place in a bowl with the sugar then whisk in the egg.
- Tip in the flour and white chocolate chips and use a metal spoon to fold the mixture together.
- Grease and flour a tin and add the blondie mixture.
- Drizzle the purée over the batter and use a skewer or the end of a spoon to gently swirl the mixture in. Push the raspberries into the mixture.
- Bake at 180C/350F/Gas 5 for 30 to 40 minutes until the blondies are set.
- Leave to cool and then slice.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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I better make a huge batch of these because... they won't last long in my house, that's for sure!
I could eat these blondies for weeks. I mean they are too good not to, right? Yum!
I made your raspberry blondies with dark chocolate chips and they were perfect as I expected, thanks!
These blondies look amazingly delicious. One of my favorite combo, Thanks for sharing.
I love the combination of white chocolate and raspberry. These brownies look amazing.
Thanks so much Laura.
Definitely for the grown ups!
I love that combination too.
Thanks so much Sue. It's a wicked combination of flavours.
These are so good. The raspberry puree is like heaven. It's smells so wonderful as it's cooking. Perfect combo with the chocolate.
So delicious! This is like a grown up blondie. Love the flavor combo here. The raspberries are spot on. YUM!
White chocolate and raspberries are a perfect combination! Love these blondies!
These blondies look amazing! Raspberry and white chocolate is one of all-time favourite flavour combinations, can't wait to make these!
I've always thought white chocolate and raspberries is the most elegant combination ever ~ love your step by step photos!