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White Chocolate and Raspberry Blondies.

White Chocolate and Raspberry Blondies Recipe

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  • Author: Michelle Minnaar
  • Total Time: 1 hour
  • Yield: 12 squares 1x
  • Diet: Vegetarian


These White Chocolate And Raspberry Blondies are irresistible for both kids and adults. This recipe is easy for anyone to follow.


Units Scale


  • 225g (1 cup) butter, melted
  • 220g (1 cup) caster sugar
  • 2 large eggs
  • 15ml (1 tbsp) vanilla paste
  • 260g (2 1/8 cup) all-purpose flour
  • 200g (7oz) white chocolate chips
  • 250g (2 cups) fresh raspberries


  • 100g (3oz) white chocolate, melted
  • 15g (1/2 oz) freeze dried raspberries


  1. Preheat the oven to 180°C/160°C/ gas mark 4. Line a 30x20cm (12x8in) baking tin with non-stick parchment paper.
  2. Place the butter and sugar in a saucepan and melt over a low heat while stirring. After about 5 minutes, remove from the heat and let the mixture cool to room temperature.
  3. Pour the contents into a mixing bowl and add the eggs and vanilla. Whisk until the mixture becomes light and creamy.
  4. While the mixer is running on a low speed, add the flour one spoonful at a time until everything is incorporated. Don’t forget to scrape the sides to avoid any lumps forming.
  5. Stir the white chocolate pieces into the blondie batter.
  6. Gently fold in the fresh raspberries.
  7. Transfer the batter to the baking tin and smooth out into an even layer.
  8. Bake for 40 minutes, or until the blondies are cooked. Use the skewer test, ensuring that it comes out dry and not wet with batter. It’s okay if there’s a slight wobble in the center. As the blondies cool, they will set further. With my oven it took around 50 minutes to achieve the desired consistency.
  9. When it’s completely cooled down, drizzle with melted white chocolate and sprinkle with freeze dried raspberries. Once the chocolate has set, cut into 12 squares.
  10. Store in an airtight container and consume within 4 days. Enjoy!


  • Feel free to swap half of the caster sugar with brown sugar.
  • The cooking time might need tweaking depending on what type of oven you’ve got. It’s best to use the skewer test.
  • If you’re unsure about whether the dessert has set, before you slice them, place it in the fridge to firm up first.
  • The blondies can be frozen for up to 3 months. Each square should be wrapped in a double layer of cling film before being placed in the freezer. Thaw in the fridge overnight.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: British