Raspberry and white chocolate blondies

Name: Raspberry and white chocolate blondies
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 9 large squares
Ingredients: 220 grams unsalted butter; 340 grams dark brown sugar; 2 eggs; 2 teaspoons vanilla extract; 285 grams all purpose flour; 1 teaspoon salt; 300 grams white chocolate; 100 grams fresh raspberries and a few extra for decoration

User Reviews

5.0

138 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
42 mins
Servings
9 large squares
Calories
607 kcal
Course
Dessert, Snacks
Cuisine
International

Raspberry and white chocolate blondies

Damien Carter

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Get ready to indulge in the ultimate raspberry and white chocolate blondies! We don't know about you, but we like our blondies extra moist, extra fudgy and extra chocolaty. This recipe ticks all those boxes, making these blondies EXTRA delicious. It's a heavenly combination of tangy raspberries and creamy, sweet white chocolate, wrapped up in a rich, fudgy, brown sugar cookie-dough like blanket. Have them as a treat with coffee, an on-the-go snack or as an easy dessert served with cream or ice cream.

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Ingredients

Servings

220 grams unsalted butter
340 grams dark brown sugar
2 eggs room temperature
2 teaspoons vanilla extract
285 grams all purpose flour
1 teaspoon salt
300 grams white chocolate this should be chocolate slabs, not chocolate chips
100 grams fresh raspberries and a few extra for decoration

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Instructions

Preheat the oven to 180℃/356℉, gas mark 4.
Line a 20cm x 20cm (8'' x 8'') square tin with parchment paper. Leave a slight overhang of paper, which will make it easier to lift the blondies out of the tin later on.
Melt the butter in the microwave, or on the stove, until it turns into liquid. Let it cool down for about 5 minutes.
Add the brown sugar to a medium bowl and pour the melted butter over it.Beat together for 1-2 minutes. You can use an electric hand mixer, or a stand mixer for this step.
Add the two room temperature eggs and the vanilla. Beat again for 2-3 minutes.
Add the all-purpose flour and salt to the bowl.
Use a spatula or large spoon to carefully fold the mixture together by hand. Ensure that you incorporate any wet ingredients that might be lingering at the bottom and sides of the bowl into the dry ingredients.
Chop the white chocolate into rough chunks. See blog post for a photo of how roughly you should chop it.
Fold the white chocolate chunks into the mixture.
Slice each raspberry in half and add them to the blondie mixture.
Fold the halved raspberries in carefully, being mindful not to break them up too much. It's absolutely fine if you notice a few streaks of raspberry juice, that's exactly what you want to see.
Scoop the blondie batter into the prepared tin, making sure to spread it into all the corners. Level the top.
Take a few extra raspberries, slice them in half or quarters and scatter them randomly on top of the batter. Gently press them into the batter so they are partially submerged but still visible on the surface.
Bake for 30-35 minutes, or until the top is golden brown and the centre feels firm when you press on it. Since every oven is different, check the blondies at 30 minutes to avoid overbaking and losing the moist, fudgy centre.
VERY IMPORTANT: For optimal results, allow the blondies to cool completely before removing them from the tin and slicing. You can even put them in the fridge for an hour to help them firm up. If you cut them too soon, they may be too gooey and might lose their shape or ooze a little. Trust the cooling process and exercise patience - yes, be very patient indeed.
Once the blondies have cooled down, use the parchment paper to lift them out of the tin. Slice them into your desired sized squares.

Notes

Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!
For best results, remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room-temperature eggs contribute to creating tender and evenly rising cakes and bakes.
You can achieve this by removing the eggs from the fridge about 30 minutes beforehand or placing them in warm water for 5 minutes.
VERY IMPORTANT: For optimal results, allow the blondies to cool completely before removing them from the tin and slicing. You can even put them in the fridge for an hour to help them firm up.
If you cut them too soon, they may be too gooey and might lose their shape, or the melted chocolate will ooze out. Trust the cooling process and exercise patience - yes, be very patient indeed.
Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly.
Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness.
When uncertain, it's always safer to bake lower and slower, within reason.

Nutrition Information

Show Details

Calories 607kcal (30%) Carbohydrates 88g (29%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.003g Cholesterol 43mg (14%) Sodium 322mg (13%) Potassium 348mg (10%) Fiber 3g (12%) Sugar 60g (120%) Vitamin A 66IU (1%) Vitamin C 3mg (3%) Calcium 123mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 9large squares

Amount Per Serving

Calories 607 kcal

% Daily Value*

Calories	607kcal	30%
Carbohydrates	88g	29%
Protein	12g	24%
Fat	25g	38%
Saturated Fat	9g	45%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.003g	0%
Cholesterol	43mg	14%
Sodium	322mg	13%
Potassium	348mg	7%
Fiber	3g	12%
Sugar	60g	120%
Vitamin A	66IU	1%
Vitamin C	3mg	3%
Calcium	123mg	12%
Iron	2mg	11%