Easy white chocolate and raspberry blondie

Fool-proof white chocolate and raspberry blondies

If you’re looking for buttery, vanilla-y, moorish gooey deliciousness, look no further. I have made these white chocolate and raspberry blondies multiple times and they have always come out perfect.

White chocolate and raspberry blondie
I have also switched up the toppings a few times, and they’re yummy as well, so use your creativity and come up with a different flavour blondie if you’d like. All I would say is make sure you don’t overload with fruit or they won’t set properly and be a gooey mess that’s just not cooked.

How to make fool-proof white chocolate and raspberry blondies

Fool proof white chocolate and raspberry blondie with a cup of tea

Makes 18-24 blondies. (175 cal per blondie if making 24)


210g (unsalted preferably) butter
250g light brown sugar
40g dark brown sugar
2 large eggs
1 tbsp vanilla extract
1/2tsb coarse sea salt
200g plain flour
100g white chocolate (broken in to chunks)
dollops of raspberry jam


Preheat your oven to 160 degrees and line a deep baking pan or square cake tin with tin foil. Press in to the corners and sides gently and smooth out the creases.

Brown the butter. Heat in a saucepan on medium/high heat stirring continuously, past the foaming stage, until the butter is a deep amber. Pour in to a large bowl.

Add the sugars to the bowl of browned butter and whisk for a minute or so until we’ll combined and homogenous.

Add in the eggs one at a time, mixing briefly between each egg since the mix is warm -we don’t want them to cook! Add in the vanilla extract and whisk on high until the mixture is thick, lighter in colour and ribbons.

Fold in the flour. Add the white chocolate half way through and continue to gently mix until no flour is visible.

Pour the mix in to the tin, and even out, smoothing the top so your blondies are equal in height.

Plop some raspberry jam in small dollops across the mixture so that each blondie will get some once cut.

Place in the oven and bake for about 30 minutes - your blondies should be dry when touched and glossy on the top.

Let the blondies cool completely before cutting.

Easy White chocolate and raspberry blondies

Enjoy with a cuppa! If you don’t eat them all in one day, these store in a Tupperware in a cool dry place for a week with ease.

Why not drop some off to a friend who needs a pick me up? You could add a card like this ‘just chicken on you’ one or this one for someone who loves baking.

I’d love to hear if you’ve tried them, or if you’ve gone wild and changed up the toppings - what has worked?

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 3