This White Chocolate and Raspberry Blondie recipe is a delicious treat with its sweet, buttery, moist, and fruity flavors that I’m sure you will not get enough of!
Chocolate and fruits make a great combination. The citrusy taste that fruits have complements the earthy taste of chocolate, thus balancing decadence with a subtle tangy flavor.
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What is the difference between a brownie and a blondie?
Blondies are often likened to brownies. In a sense, they are similar, but their major difference is that while brownies get most of their flavor from chocolate and cocoa, blondies get their flavor from light brown sugar and vanilla extract.
This recipe of White Chocolate and Raspberry Blondies is a sure win, as it is a delicious alternative for anyone tired of eating the same old chocolate-based blondies. This recipe is a moist and chewy treat that is filled with decadence and sweetness.
Why Does This Recipe Work?
What sets this White Chocolate and Raspberry Blondie recipe from all others? Let me count the ways:
- This recipe does not need complicated ingredients.
- It’s a healthy treat as it incorporates fruits.
- You only need 45 minutes to make this dessert.
- Aside from the simplicity of the ingredients, you also do not need speciality/complicated baking and kitchen tools to make this recipe.
- This recipe is family-friendly and freezer friendly.
- Children and adults love it.
What’s in the recipe?
Simple ingredients make for the best kind of dessert. This recipe does not boast any hard-to-get ingredients. I thoroughly believe in the magic of simplicity. You can make magic with normal ingredients, and this recipe highlights the flavors of the following:
Granulated sugar: It is also called “white sugar”. This kind of sugar dissolves easily and is used as the most common sweetener for any dessert.
Light brown sugar: It has a more subtle sweet taste than granulated sugar. It also reacts with the baking powder and makes sure that it doesn’t rise too much, giving your blondies the right amount of moisture and chewiness.
Plain flour: It is the base of this recipe, and it gives your blondie the structure it needs. Plain flour gives the crumbly texture that any good Blondie recipe has.
Baking powder: It is a leavening agent that helps your dessert to rise.
Eggs: It provides protein content to a recipe, and it also helps hold the structure of a dessert. It also makes your recipe moist and chewy.
Butter: Along with the eggs and flour, butter gives structure to your dessert. Butter also traps air that helps your batter to rise as well as lend fluffiness to your recipe.
White chocolate: White chocolate is where the main flavor of the recipe derives from. This also adds sweetness to your recipe, which is easily complemented by the granulated sugar and the light brown sugar. Also, used to garnishing this dessert to add more sweetness.
Vanilla extract: Adds that yummy aroma to your dessert and highlights the chocolate and fruity tones in your recipe.
Fresh raspberries: raspberries add zest and subtle tanginess to the dessert.
How to Make White Chocolate and Raspberry Blondies
For the white chocolate and butter
One: Take your white chocolate and room temperature butter and put them both in a bowl. Check that the inside of your microwave is dry.
Two: Microwave and heat for 30-second intervals.
Three: Mix the chocolate every 30 seconds. Repeat the reheating process until the chocolate and butter are just melted
For The Blondie Batter
Four: Line your 20X20 cm pan with parchment paper and preheat your oven to 180C / 350F.
Five: In a mixing bowl, mix flour, baking powder, salt, light brown sugar, and granulated sugar. Make sure that the ingredients are well combined.
Six: Mix in eggs, vanilla, and the melted chocolate mixture.
Seven: Now, stir in half of the chocolate chunks.
Eight: Pour the batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.
Nine: Bake for 35-40 minutes and then allow to cool completely before cutting.
Top Tips!
- You can melt the butter and the chocolate using a double boiler.
- Allow all eggs to warm to room temperature before using. Room temperature eggs combine better than cold ones.
- Fresh Raspberries work best as they’re not too mushy when mixed in with the batter.
- Do not overbeat/mix the batter. Once the batter/mixture is mixed well, then it should be fine. Overbeating/mixing will also make your dessert very dense.
- If you want, you can melt some more white chocolate and then drizzle it on top of your dessert.
- Get a knife and run it through hot water. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert.
Variation and Substitutes
- You can replace the baking powder with baking soda. But make sure to use less amount of baking soda. As a rule of thumb, one teaspoon of baking soda needs 1 tablespoon of baking powder.
- You can also use stevia as a replacement for granulated sugar, but stevia is more concentrated than granulated sugar, so it can make your dessert very sweet. Keep this in mind when adding the amount to your recipe.
- You can add chopped nuts along with chocolate chips, or you can replace chocolate chips with chopped nuts.
- You can also replace raspberries with sliced strawberries or blueberries.
Serving Suggestions
Allow your dessert to cool before serving. This can be served as a dessert after dinner or with your afternoon tea.
Storage
To Store: You can store White Chocolate and Raspberry Blondies in the fridge. Make sure to cover the pan with plastic wrap. It will keep your dessert good to eat for a week.
Make Ahead of Time: It’s always a good idea to make the batter first. You can mix in the flour, baking powder, salt, light brown sugar, and granulated sugar ahead of time. Cover your mixing bowl in plastic and allow it to cool in your freezer overnight.
To freeze: You can also store White Chocolate and Raspberry Blondies in the freezer. Cover the pan with plastic wrap before freezing; this will make your dessert last for 2 months.
Recipe FAQs
This recipe is specifically made for a 20x20 pan, using a bigger pan might make your dessert too thin, and using a smaller pan might make your dessert too thick/dense.
Fresh raspberries are best, but if you only have frozen raspberries, then you need to thaw them before adding to the recipe.
Recipes you may like
- Sweetened Condensed Milk Brownies
- Black Raspberry Ice Cream - No Churn Recipe
- Lemon Raspberry Scones
- White Chocolate Coconut Truffles
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Recipe
White Chocolate and Raspberry Blondies
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup butter
- 1 cup plain flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup white chocolate , melted
- ⅔ cup white chocolate chunks
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180C / 350F and line a 20x20 cm baking pan with parchment paper.
- Microwave the white chocolate and the butter together until just melted.½ cup butter, ⅓ cup white chocolate
- In a mixing bowl, mix together flour, baking powder, salt, brown sugar and granulated sugar until mix well.½ cup granulated sugar, 1 cup plain flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup light brown sugar
- Mix in eggs, vanilla and the melted chocolate mixture.2 large eggs, 1 teaspoon vanilla extract
- Now, stir in half of the chocolate chunks.⅔ cup white chocolate chunks
- Pour the batter into the baking pan and then scatter the remaining chocolate chunks and the raspberries over the top. Gently push down into the batter.1 cup fresh raspberries
- Bake for 35-40 minutes and then allow to cool completely before cutting.
Notes
- You can melt the butter and the chocolate using a double boiler.
- Allow all eggs to warm to room temperature before using. Room temperature eggs combine better than cold ones.
- Fresh Raspberries work best as they’re not too mushy when mixed in with the batter.
- Do not overbeat/mix the batter. Once the batter/mixture is mixed well, then it should be fine. Overbeating/mixing will also make your dessert very dense.
- If you want, you can melt some more white chocolate and then drizzle it on top of your dessert.
- Get a knife and run it through hot water. This makes it easier for you to slice the dessert into equal portions. It also prevents your knife from sticking to the dessert.
Variation and Substitutes
- You can replace the baking powder with baking soda. But make sure to use less amount of baking soda. As a rule of thumb, one teaspoon of baking soda needs 1 tablespoon of baking powder.
- You can also use stevia as a replacement for granulated sugar, but stevia is more concentrated than granulated sugar, so it can make your dessert very sweet. Keep this in mind when adding the amount to your recipe.
- You can add chopped nuts along with chocolate chips, or you can replace chocolate chips with chopped nuts.
- You can also replace raspberries with sliced strawberries or blueberries.
Lyla
Baking with raspberry is fantastic.
Zoey
Wow, I will definitely try this.
Lydia
My youngest boy loves them so much. Thanks!