White Chocolate and Raspberry Blondies

Blondies are chocolate flavoured, but instead of milk or dark chocolate they have a white chocolate flavour, with a lighter taste and consistency.

This blondie recipe uses white chocolate chips, bringing a less deep, rich flavour.

The big difference between traditional brownies and blondies is the colour – one is dark brown and the other is blonde. This difference in colour is achieved through the ingredients that are used.

For instance, blondies use vanilla paste or vanilla extract as well as white sugar and white chocolate chips. On the other hand, standard brownies contain dark or milk chocolate as well as cocoa powder.

Much like brownies, blondie recipes can be difficult to get right. Still, with a little bit of practice and by following this recipe to a T, you’ll end up with the perfect blondies – gooey, chewy and absolutely irresistible!

You should bake these white chocolate and raspberry blondies for around 40 minutes. However, different ovens work differently – my oven took around 50 minutes to achieve the desired consistency – you need to make sure you check your blondie batter around the 30 minute mark to see if yours is done.

If you notice that the edges of the blondie block have started to turn golden brown, it's most likely ready. It’s okay if there’s a slight wobble in the center. As the blondies cool completely, they will set further.

The ultimate way to make sure your blondies are cooked is to the skewer test. Insert a wooden or metal skewer into the blondie block – if it comes out clean and not covered in gooey batter, then it is ready.

No, this blondie recipe doesn't require baking powder.

Yes! A perfect blondie should be crisp and firm on the outside and slightly gooey on the inside.

It could be that your oven wasn’t hot enough. It could also be because you removed them from the oven too early. It could even be that you over mixed the blondie batter. Whatever the reason, there are time when your blondies will seem undercooked and in need of being fixed.

If your blondies need to be fixed, simply cover them with foil to prevent them from drying out, then return them to the oven and check after 5 minutes. If they're still not done, return them to the oven again and repeat, checking every 5 minutes until done.

For me, unsalted butter is the best kind to use for baking. Using unsalted butter gives you more control over how much salt is going into your brownies.

Salted butter is best used with bread or to bring extra flavour to savoury dishes.

You don't need to keep blondies in the fridge. Storing them in an airtight container at room temperature is just fine. They'll last up to five days.

If you keep brownies in the fridge, it will extend their lifespan by a day or so. However, you'll lose some of that wonderful gooey texture. Plus, there's no way these bad boys are going to last a week... they're just too irresistible!

Absolutely! Freezing white chocolate blondies is easy and they retain their taste pretty well, meaning it's a good idea to make a big batch!

First, allow the blondies to cool completely. Next, flash freeze them in the baking tin or on a baking tray. This involves freezing them for an hour or so and will prevent them from sticking together.

Next, place the semi frozen brownies into an airtight container. They will stay fresh for up to three months.