Raspberry and white chocolate blondies
User Reviews
5
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Prep Time
12 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
9 large squares
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Calories
607 kcal
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Cuisine
International
Raspberry and white chocolate blondies
Description
The Raspberry and White Chocolate Blondies recipe begins with melting butter and combining it with dark brown sugar to form a rich, moist base. Eggs and vanilla extract add moisture and flavor, while flour and salt provide structure. Fresh raspberries and roughly chopped white chocolate slabs are folded gently into the batter to keep the fruit intact and distribute pockets of melted chocolate throughout the blondies.
Baking in a lined 8-inch square tin ensures even cooking and easy removal. The blondies bake at 180°C (356°F) until set but still tender. After baking, allowing them to cool completely or even refrigerate for an hour helps achieve clean slices and prevents gooey edges or oozing chocolate.
The balance of tart raspberries and sweet white chocolate creates a distinctive flavor combination with a dense yet soft texture suited for slicing and serving as a dessert or indulgent snack. Careful measurement and folding preserve the delicate raspberries and chocolate distribution.
Tips include using room-temperature eggs for better batter incorporation and adjusting baking time according to your oven’s heat. Patience with cooling prevents messy slices and ensures blondies hold together well when served.
Ingredients
- 220 grams butter unsalted
- 340 grams dark brown sugar
- 2 egg 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 raspberries fresh, plus a few extra for decoration
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
- Use a digital kitchen scale and precise measuring tools for consistent results and proper cake texture.
- Allow eggs to reach room temperature before mixing to create a smooth, tender batter and improve rise.
- After baking, cool blondies completely and chill if desired for firmer slices that hold their shape well.
- Adapt baking time and temperature based on your oven's performance; visual cues like a springy top and successful cake tester check guide doneness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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