White Chocolate and Raspberry Blondies

Blondies are one of those things where I always end up eating at least 2 or 3 squares because they're simply too irresistible. I personally love the combination of white chocolate and raspberry in anything baked and so for me, these are an absolute winner! Super simple and quick to make, you don't even need a stand mixer!

The perfect snack to serve to guests, or have in your fridge during the week for when you crave something small and sweet!

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

I always thought blondies were white chocolate brownies, why is the recipe different to a brownie recipe?
White chocolate acts in a completely different way to milk and dark brown chocolate, so if you were to simply replace the white chocolate in a brownie recipe it wouldn't work as well. These blondies have a similar texture to brownies, plus you get to taste the large white chocolate chunks which is why I love this recipe!
My blondies are falling apart when I cut them
Refrigerating the blondies for a few hours before cutting them helps maintain their shape. If the cut squares of blondies aren't holding, you may have underbaked or even over-baked them.
My blondie batter was very thick when I mixed all the ingredients together, what am I doing wrong?
If your blondie batter appears thick it may be because the butter wasn't melted enough, or there may be too much flour in the recipe. Make sure you weigh out your ingredients accurately as well as making sure the butter is fully melted and loose

I always thought blondies were white chocolate brownies, why is the recipe different to a brownie recipe?
White chocolate acts in a completely different way to milk and dark brown chocolate, so if you were to simply replace the white chocolate in a brownie recipe it wouldn't work as well. These blondies have a similar texture to brownies, plus you get to taste the large white chocolate chunks which is why I love this recipe!
My blondies are falling apart when I cut them
Refrigerating the blondies for a few hours before cutting them helps maintain their shape. If the cut squares of blondies aren't holding, you may have underbaked or even over-baked them.
My blondie batter was very thick when I mixed all the ingredients together, what am I doing wrong?
If your blondie batter appears thick it may be because the butter wasn't melted enough, or there may be too much flour in the recipe. Make sure you weigh out your ingredients accurately as well as making sure the butter is fully melted and loose

You can use the same recipe as a base for any blondie filling. Try swapping the raspberries for Biscoff cookies and add a swirl of Biscoff butter into the mix!
After the blondies have cooled down in the tin, place the tin in the fridge for 2 hours to help get cleaner cuts when portioning them out
Frozen raspberries maintain their shape better than fresh ones. This also goes for any frozen fruit when it comes to baked goods

You can use the same recipe as a base for any blondie filling. Try swapping the raspberries for Biscoff cookies and add a swirl of Biscoff butter into the mix!
After the blondies have cooled down in the tin, place the tin in the fridge for 2 hours to help get cleaner cuts when portioning them out
Frozen raspberries maintain their shape better than fresh ones. This also goes for any frozen fruit when it comes to baked goods

You can use the same recipe as a base for any blondie filling. Try swapping the raspberries for Biscoff cookies and add a swirl of Biscoff butter into the mix!
After the blondies have cooled down in the tin, place the tin in the fridge for 2 hours to help get cleaner cuts when portioning them out
Frozen raspberries maintain their shape better than fresh ones. This also goes for any frozen fruit when it comes to baked goods

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a bowl, combine the melted butter with dark brown sugar using a whisk
Add one large egg to the butter and sugar mixture and use the whisk to break it up and mix in
Swap the whisk for a spatula and fold in the plain flour until well incorporated, ensuring no lumps remain
Chop up a bar of white chocolate into large chunks and mix them into the batter
Fold in frozen raspberries gently, ensuring they are evenly distributed throughout the batter
Grease and line the baking tin, ensuring all the side are also lined
Spoon the batter into the prepared baking tin, then use a spatula or palette knife to smooth the batter out evenly (especially into the corners of the tin0
Bake the blondies for 20 to 25 minutes until golden brown and the top is set but the middle remains gooey
Once baked, allow the blondies to cool completely in the tin
Optionally, melt some white chocolate and drizzle it over the cooled blondies for decoration using a fork or piping bag
Lift the blondies out of the tin, remove the baking paper, and cut them into squares and serve
Blondies can last up to one week in an airtight container stored in the fridge

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a bowl, combine the melted butter with dark brown sugar using a whisk
Add one large egg to the butter and sugar mixture and use the whisk to break it up and mix in
Swap the whisk for a spatula and fold in the plain flour until well incorporated, ensuring no lumps remain
Chop up a bar of white chocolate into large chunks and mix them into the batter
Fold in frozen raspberries gently, ensuring they are evenly distributed throughout the batter
Grease and line the baking tin, ensuring all the side are also lined
Spoon the batter into the prepared baking tin, then use a spatula or palette knife to smooth the batter out evenly (especially into the corners of the tin0
Bake the blondies for 20 to 25 minutes until golden brown and the top is set but the middle remains gooey
Once baked, allow the blondies to cool completely in the tin
Optionally, melt some white chocolate and drizzle it over the cooled blondies for decoration using a fork or piping bag
Lift the blondies out of the tin, remove the baking paper, and cut them into squares and serve
Blondies can last up to one week in an airtight container stored in the fridge

I always thought blondies were white chocolate brownies, why is the recipe different to a brownie recipe?
White chocolate acts in a completely different way to milk and dark brown chocolate, so if you were to simply replace the white chocolate in a brownie recipe it wouldn't work as well. These blondies have a similar texture to brownies, plus you get to taste the large white chocolate chunks which is why I love this recipe!
My blondies are falling apart when I cut them
Refrigerating the blondies for a few hours before cutting them helps maintain their shape. If the cut squares of blondies aren't holding, you may have underbaked or even over-baked them.
My blondie batter was very thick when I mixed all the ingredients together, what am I doing wrong?
If your blondie batter appears thick it may be because the butter wasn't melted enough, or there may be too much flour in the recipe. Make sure you weigh out your ingredients accurately as well as making sure the butter is fully melted and loose