White Chocolate and Raspberry Blondies

5 from 4 votes

These white chocolate and raspberry blondies are moist, fudgy and fruity! They are also super easy to make and perfect for afternoon tea.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 197kcal

Author: Radwa

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 all purpose flour, ½ tsp baking powder, ¼ tsp salt, ½ cup light brown sugar
Mix in eggs, vanilla and the melted chocolate mixture.
2 large eggs, 1 tsp 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.

I highly recommend using fresh raspberries because they have better flavor and texture.
Do not overmix the batter to achieve a fudgy and moist texture.