Raspberry and White Chocolate Blondies
Raspberry and White Chocolate Blondies: a deliciously fudgy blondie full of white chocolate and tart fresh raspberries <3
Hello bakers! Lets talk about blondies. I think I’ve finally created the BEST blondie recipe, I am so pleased with how they came out!! For me a blondie has to be fudgy in the middle but I do like a little more texture around the edges which is why I add a little baking powder. The key to a successful blondie is patience… not something that comes easy to me!! I’ve added a couple of important steps to the recipe to make sure the blondies are fudgy and a little more cakey and crisp on the outer edges and on top.
To really make the Raspberry and White Chocolate Blondies super tasty you’ll need to leave them to carry on cooking in the tin for 30 minutes after they come out the oven. Then it’s off to the fridge for 3 hours to chill. Doing this will give you the most delicious blondies, trust me!! I am totally obsessed with how amazing they taste, definitely my new favourite blondie recipe! Not that I don’t love my other recipes for Bounty Blondies or Biscoff Blondies… because they taste pretty epic as well.
I haven’t made a fruity blondie before and using raspberries is like a revelation for me. Who knew raspberry blondies could taste so scrumptious?! The sharpness of the raspberries really cuts through the sugary and sweet blondie so deliciously. White chocolate pairs so well with raspberries I couldn’t not add in white chocolate chunks to the blondie…. and wow… SO good!! If you’re going to bake one recipe this weekend then it has to be this one, total blondie heaven!!
As soon as you bite into the blondie it’s super soft, sweet and full of incredible flavours. Bursts of fresh raspberries and creamy white chocolate chunks. Fresh raspberries really make this blondie, not just studded on the top but swirled through the blondie batter as well. As you swirl them through the mix they break up a little and the colour through the blondie mix is amazing! You definitely want to take advantage of raspberries being in season, super delicious.
- 250g unsalted butter, melted
- 150g light brown sugar
- 150g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 325g plain flour
- 1/4 tsp baking powder
- 100g raspberries
- 100g white chocolate chunks
For decoration (optional)
- 50g white chocolate
- 25g raspberries
- Preheat the oven to 170C fan/ 190C/Gas Mark 5. Line a 9 inch by 9 inch baking tin with baking paper and set aside.
- Whisk both the sugars into the melted butter until combined. Add in the eggs and vanilla and mix again.
- Fold through the flour and baking powder making sure no pockets of flour are left. The mix will be smooth and thicker than a cake mix.
- Fold through 3/4 of the raspberries and the white chocolate chunks, gently make sure they’re evenly distributed. Some raspberries will break up and this is fine, just try to be gentle.
- Tip into the baking tin and press down so the mix is evenly spread in the tin. It will be thick and glossy by this point. Press down the remaining raspberries into the top of the blondie mix so they are level with the rest of the mix but still visible.
- Bake for 30 minutes or until starting to turn golden on the outside with some slight cracks. The blondies should still have a slight wobble in the centre when baked.
- Leave to cool in the tin for 30 minutes. Chill in the fridge for 3 hours, still in the tin. Melt the white chocolate. Mash the raspberries and strain to remove the seeds. Mix half the white chocolate with the mashed raspberries. Drizzle over the blondies. Slice and enjoy!
Find me on:
Instagram : @BeckyAnneBakes
© BeckyAnneBakes 2020 Unauthorized use and/or duplication of any of the photos, written content or recipe guides on this blog will mean you are breaking copyright laws. Please do not use my photos without prior permission. If you want to republish a recipe, please re-write it in your own words and credit me, or link back to this post for the recipe.