Raspberry and white chocolate blondies
Raspberry and white chocholate blondies are a delicious, easy to make traybake. The tangy raspberries contrast beautifully with the sweet white chocolate making these a hit for any brownie fan who wants to try something a little bit different.
Raspberry and white chocolate blondies, raspberry blondies, white chocolate brownies, whatever you want to call them, this delicious traybake is filled with sweet white chocolate and tangy raspberries and is utterly delicious.
We make brownies and traybakes quite often. There’s something nice and simple about mixing the batter together then just pouring into a baking tin to cook, but it’s been a while since we’ve done a white chocolate version. Whether these should be considered raspberry and white chocolate brownies or just simply raspberry blondies I don’t know. What I do know is that they’re delicious – the raspberry cuts through the sweetness of the white chocolate perfectly, and that’s the most important thing!
How can kids help to make raspberry and white chocolate blondies?
There are a few different steps in this recipe for raspberry blondies, so there are lots of opportunities for kids, particularly older children to get involved and busy in the kitchen.
As with most baking recipes they can help to measure the ingredients out and mix them all together. Older children who are safe around a cooker can help melt the butter and chocolate together. Younger children might want to just help whisk the eggs and sugar and other ingredients together.
Once you’ve made the blondie batter, even very young children will be able to add the raspberries and white chocolate and stir them through the batter.
Can I use frozen raspberries?
Yes. We’ve used fresh raspberries because they are in abundance at this time of year, but you can swap them for frozen. Simply pop them straight into the batter from frozen, there’s no need to defrost them first. You may need to adjust your baking time up a little.
How do I know when the blondies are ready?
The white chocolate brownies need about 30 minutes in the oven. When they’re ready there should still be a little bit of wobble right in the centre. Once you remove them from the oven and leave them to cool in the tin, they’ll continue to cook a little bit so if there’s no wobble at all they might end up a slightly dry. And if there’s too much wobble (ie not just in the middle) you might find them a little undercooked.
To test them, you can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little blondie mixture on it rather than totally clean.
Different people like blondie baked to a different extent so decide for yourself if you want them very fudgey and moist in the middle or leave them in a little longer for a drier middle.
How long do raspberry blondies keep?
You can keep these blondies in an air tight container for 3-4 days. If you want to keep them for longer, they will freeze well for up to 3 months. Simply wrap them well in cling film/glad wrap and pop them in a freezer bag. Make sure you defrost them fully once you remove them from the freezer. You could also reheat them in the oven for 10 minutes or so to warm them before you serve them.
Other ways to use up raspberries
If, like us, you’ve got an abundance of raspberries, why not use some up in one of these raspberry filled recipes:
Raspberry cupcakes
Raspberry and white chocolate scones
White chocolate and raspberry cheesecake
Easy homemade raspberry jam
Raspberry and chocolate brownies
Raspberry cranachan
Raspberry muffins
Raspberry flapjacks
Raspberry and white chocolate muffins
Raspberry and white chocolate loaf cake
Or why not try one of our other delicious brownie and traybake recipes:
Biscoff brownies
Chocolate brownies
White chocolate millionaires shortbread
Millionaires shortbread
Biscoff blondies
Banana traybake
Tottenham cake
Useful equipment
You might need the following baking tools/gadgets to make these raspberry and white chocolate brownies
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
8 inch baking tin
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Difficulty:A wee bit harder
Time:20 minutes plus 30 minutes baking
Serves:16
Ingredients
100g (1 cup) white chocolate
115g (1/2 cup) butter or baking margarine
2 eggs
115g (1/2 cup) golden caster sugar
125g (1 cup) plain flour
100g (1 cup) white chocolate (or white chocolate chips)
125g (1 cup) raspberries
To decorate
Freeze dried raspberries (optional)
how to make raspberry and white chocolate blondies
Pre-heat your oven to 180C/170C Fan /350F, and grease and line a 7 inch (18cm) square baking tray with baking paper.
Melt the butter and white chocolate
Get your kids to measure out the butter and first 100g of white chocolate. Break the white chocolate into pieces to make it easier to melt. Pop the butter and chocolate into a small pan, and heat it on a low heat until it has all melted. Keep stirring it (if you have older children they can help with this job), and make sure it doesn’t get too hot.
Once it has melted, remove the pan from the heat and leave it too cool for at least five minutes while you prepare the rest of the blondies.
whip the sugar and eggs together
Get your kids to weigh the sugar and add it to a large mixing bowl or freestanding mixer. Add the eggs – we generally break them into a small bowl first just in case any shell goes in. If/when it does, try fishing it out with a larger piece of shell, it’s often easier and less messy than using your finger.
Using the whisk attachment of your free-standing mixer or a hand held mixer whisk the eggs and sugar together until they are light and fluffy. It’ll take at least five minutes to get it really light. You can check whether it’s been whisked long enough if, when you remove the whisk from your bowl it leaves a trail on top of your mixture.
Add the flour
Get your kids to weigh the flour and sieve it into your mixing bowl. Gently stir it in using a spatula or wooden spoons until it has all been incorporated. Make sure you get all the flour that hides at the bottom of the bowl.
Add the butter and melted white chocolate mixture
Carefully pour the melted butter/chocolate mixure into your bowl, and stir it through.
Add the raspberries and white chocolate
Finally, get your kids to measure out the raspberries (there’s no need to be too accurate) and add them to the mixing bowl, you can add a little more or less depending on your own taste. If you’re using chocolate chips add them as well. If you’re using more white chocolate, get your kids to break it up then cut it into pieces with a sharp knife (this is probably a job for grown ups). Add it to your mixture.
Using a spoon or spatula, give everything one final mix so the chocolate and raspberries are well distributed.
Bake the raspberry blondies
Get your kids to help you pour the blondie batter into your prepared baking tin and spread it out using a spatula making sure it’s evenly spread into all your corners. If you have any more raspberries you can put a few extra on top and push them down a little into the batter.
Bake the blondies for around 30 minutes. They’re ready when there is still a little wobble in the centre, and a skewer or sharp knife inserted into the middle comes out almost clean, or with only a few sticky crumbs.
If you like your blondies less fudgey/oozy, you can leave them in the oven for a few more minutes.
Remove the raspberries blondies form the oven and leave them to cool in the tin, before carefully taking them out of the tin, cutting them into pieces. Serve and enjoy!
Raspberry and white chocolate blondies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Measuring cups
- 8 inch baking tin
Ingredients
- 100 g (1 cup) white chocolate
- 115 g (½ cup) butter or baking margarine
- 2 eggs
- 115 g (½ cup) golden caster sugar
- 125 g (1 cup) plain flour
- 100 g (1 cup) white chocolate (or white chocolate chips)
- 125 g 1 cup raspberries
To decorate
- Freeze dried raspberries optional
Instructions
PRE-HEAT YOUR OVEN TO 180C/170C FAN /350F, AND GREASE AND LINE A 7 INCH (18CM) SQUARE BAKING TRAY WITH BAKING PAPER.
MELT THE BUTTER AND WHITE CHOCOLATE
- Measure out the butter and first 100g of white chocolate. Break the white chocolate into pieces to make it easier to melt. Pop the butter and chocolate into a small pan, and heat it on a low heat until it has all melted. Keep stirring it and make sure it doesn't get too hot.
- Once it has melted, remove the pan from the heat and leave it too cool for at least five minutes while you prepare the rest of the blondies.
WHIP THE SUGAR AND EGGS TOGETHER
- Weigh the sugar and add it to a large mixing bowl or freestanding mixer. Add the eggs.
- Using the whisk attachment of your free-standing mixer or a hand held mixer whisk the eggs and sugar together until they are light and fluffy. It'll take at least five minutes to get it really light. You can check whether it's been whisked long enough if, when you remove the whisk from your bowl it leaves a trail on top of your mixture.
ADD THE FLOUR
- Weigh the flour and sieve it into your mixing bowl. Gently stir it in using a spatula or wooden spoons until it has all been incorporated.
ADD THE BUTTER AND MELTED WHITE CHOCOLATE MIXTURE
- Carefully pour the melted butter/chocolate mixure into your bowl, and stir it through.
ADD THE RASPBERRIES AND WHITE CHOCOLATE
- Finally, measure out the raspberries and add them to the mixing bowl, you can add a little more or less depending on your own taste. If you're using chocolate chips add them as well. If you're using more white chocolate, break it up then cut it into pieces with a sharp knife. Add it to your mixture.
- Using a spoon or spatula, give everything one final mix so the chocolate and raspberries are well distributed.
BAKE THE RASPBERRY BLONDIES
- pour the blondie batter into your prepared baking tin and spread it out using a spatula making sure it's evenly spread into all your corners. .
- Bake the blondies for around 30 minutes. They’re ready when there is still a little wobble in the centre, and a skewer or sharp knife inserted into the middle comes out almost clean, or with only a few sticky crumbs.If you like your blondies less fudgey/oozy, you can leave them in the oven for a few more minutes.
- Remove the raspberries blondies form the oven and leave them to cool in the tin, before carefully taking them out of the tin, cutting them into pieces.
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Similar recipes
If you liked these raspberry blondies, you’ll love our other easy traybake recipes as well as our favourite easy bakes for kids.
This recipes was first published in April 2018 and republished with a new recipe and images in May 2022.
Helen says
My blondies are in the oven ready to be judged at our Village Show tomorrow – yikes!
cookingwithmykids says
I hope your village show went well! You can share a picture with us on Facebook or Instagram if you took any.
Jo Allison / Jo's Kitchen Larder says
I think blondies are really underestimated in the world totally obsessed with brownies lol. I make blondies as often if not more than brownies and we all really enjoy them. Raspberries and white chocolate is such a fabulous combination these look simply irresistible! Thank you for sharing with #BakingCrumbs 🙂
cookingwithmykids says
I’m probably guilty of being obsessed with brownies – up until now! I’m a new found convert to blondies, especially if there are raspberries in them!
Angela / Only Crumbs Remain says
I love teaming raspberries with white chocolate – it’s definitely one of my favourites Helen – the squished raspberries ontop of the blondie batter looks so inviting 😀 Thankyou for sharing with #BakingCrumbs,
Angela x
cookingwithmykids says
Thanks. Yes, raspberries and white chocolate go so well together!
Cat | Curly's Cooking says
Love the flavours of your blondies. I’ve not made blondies before and I really want to give them a go!
cookingwithmykids says
We normally bake regular brownies but these were really good and a bit lighter/less rich. Let us know how you get on if you try them
Talya says
I love anything raspberry and these look utterly delish! I’m going to have to try making these – YUM! Thanks for linking up to #coolmumclub 100 xx
cookingwithmykids says
Me too! I love raspberry and white chocolate together.
Kimberley | Oh Just My Little Blog says
These look amazing! I’m saving the page for when the builders have finished in my kitchen… x #CoolMumClub
cookingwithmykids says
Brilliant, let us know how you get on if you make them in your new kitchen!
MMT says
Wow. I have a major affinity for gooey baked raspberries in cakes, and this looks EPIC!
Thanks for linking to #coolmumclub. YUM.
cookingwithmykids says
Thanks, me too! Raspberries stop cakes getting too sweet (if there is such a thing!)