Tart juicy raspberries provide a delightful contrast to sweet vanilla-infused cake in this easy recipe for white chocolate and raspberry blondies. The blondies are slightly fudgy with crunchy bits of caramelised chocolate which just add to the fun. They’re perfect afternoon tea material and robust enough to transport to picnics and potlucks.
Sweet and sour is such a good flavour combination. I particularly like pairing raspberries and white chocolate together for this reason. When I needed a picnic recipe for a little jaunt to the beach recently, I was inspired by a display of Cornish raspberries at our local greengrocers.
Thus it was that when I needed a picnic recipe for a little jaunt to the beach, I made this blondie recipe with raspberries and caramelised white chocolate. All I needed to do was dash down to the greengrocer for a punnet of raspberries.
White Chocolate and Raspberry Blondies
Just like brownies, these white chocolate and raspberry blondies are really easy to make and the hands on time is minimal. The only difficult bit is judging when they’re ready to come out of the oven. But oh my days, they are so good. They’re perhaps a little cakier than I’d expect from a good brownie, but they are, after all, blondies, not brownies.
White Chocolate
If you like white chocolate, you really get your money’s worth with this traybake. It’s used in three different ways. First of all you melt the chocolate with the butter, then you add white chocolate chips to the batter. And finally you sprinkle white chocolate chips over the top to create a gorgeous caramel crunch.
Start by melting the butter, then adding the chocolate. Use a large pan as this will also be your mixing bowl. I’m a great believer in reducing the amount of washing up whenever possible.
Vanilla Sugar
I keep a couple of vanilla pods in a jar of golden caster sugar. You just never know when you’re going to need some vanilla sugar. It makes a lovely addition to cakes and bakes and it’s a bit more subtle than adding vanilla extract. As soon as I use any sugar from the jar, I refill it, so I always have some on standby.
Eggs
I use duck eggs when I can get them as they’re just so good for cake baking. Take a look at my post on duck eggs for the reasons why. Most of the time though I use large hens eggs.
Break the eggs into the pan and beat until you have a smooth and glossy mixture.
Flour
As with most of my bakes I use wholemeal spelt flour for these white chocolate and raspberry blondies. Spelt is my favourite flour for baking, but you can substitute with ordinary wholemeal flour.
If you use a good gluten-free flour, you can easily make them gluten-free.
Numerous people have eaten and enjoyed my blondies and no-one has ever noticed they contain wholemeal. But I do remove the larger bits of bran. Just use a large mesh to sieve in the flour, then discard any bran that’s left. Fold in to the mix.
Raspberries
If you grow your own, so much the better. But if not, try and get locally grown raspberries if you can. They’re more likely to be fresher, travel distance is minimal and it helps to support your local economy.
Hang on to twelve raspberries to place on top of the blondies. Fold the rest in along with the white chocolate chips. It’s hard not to break up the raspberries, but try and keep a few whole if you can.
Baking White Chocolate Raspberry Blondies
Scrape the batter into a twenty centimetres (eight inch) square silicone mould or lined tin. I use silicone just so I don’t have to line anything. It’s one less step and reduces waste too.
Scatter white chocolate chips over the top, then place the reserved raspberries strategically over the top. It’s good to get a raspberry in the middle of each future slice.
Pop the pan into the oven and bake for about twenty minutes. You want the top to be set and golden, but with a slight wobble in the middle.
When they come out of the oven, leave in the tin to cool completely. Then turn out and slice into twelve pieces.
How Long Will White Chocolate Raspberry Blondies Keep?
Well, assuming you can stop yourself from polishing them off immediately, blondies will keep for a three days. Just make sure they’re in an airtight container and the air temperature isn’t too warm. They’ll keep for up to a week in the fridge.
You can also freeze them for up to three months.
Other Raspberry And White Chocolate Recipes You Might Like
- Flapjacks with white chocolate & raspberries
- Lactofree raspberry, poppy seed & white chocolate muffins
- Raspberry, rose & white chocolate traybake
- Raspberry tarts
- White chocolate and raspberry cupcakes
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these white chocolate and raspberry blondies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more brownie & blondie recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
White Chocolate and Raspberry Blondies. PIN IT.
White Chocolate And Raspberry Blondies
White Chocolate and Raspberry Blondies
Ingredients
- 125 g unsalted butter
- 100 g vanillary white chocolate chopped (I use Green & Blacks)
- 125 g golden caster sugar (I use homemade vanilla sugar)
- 2 large eggs (I use duck eggs when I can get them)
- 125 g wholemeal spelt flour
- 150 g raspberries with 12 of the smallest put to one side
- 100 g white chocolate chips
Instructions
- Melt the butter in a large pan over a gentle heat.125 g unsalted butter
- Turn off the heat and add the white chocolate. Leave for a few minutes to melt, then stir until it’s more or less combined.100 g vanillary white chocolate
- Stir in the sugar, then beat in the eggs until you have a smooth batter.125 g golden caster sugar, 2 large eggs
- Sieve the flour through a large mesh and discard the larger pieces of bran left in the sieve.125 g wholemeal spelt flour
- Gently stir in all but the reserved raspberries and 60g of the white chocolate chips.
- Scrape the batter into a 20cm (8 inch) square silicone cake mould or lined tin.
- Scatter the remaining 40g of white chocolate chips over the top and place the twelve raspberries onto the middle of what will become the finished blondie.
- Bake for thirty minutes at 180℃ (160℃ fan, 350℉, Gas 4) until the blondies are risen, golden and firm to the touch with just a slight wobble underneath. If they need a further five minutes, put them back in the oven.
- Allow to cool in the mould then cut into twelve pieces.
Notes
Nutrition Estimate
Sharing
When I first made this recipe, I also had Tea Time Treats very much in mind. Karen of Lavender and Lovage had chose picnics.
As I used local Cornish raspberries in these blondies, it made this post just right for Shop Local over at Elizabeth’s Kitchen Diary.
Anaiah says
These raspberry and white chocolate blondies are a new favorite in my house! Love the sweetness from the white chocolate with the hint of tart from the raspberries. They are delicious and beautiful too!
Choclette says
Aw thank you Anaiah. Raspberries and white chocolate make such a good pairing. I’ve used it quite a lot over the years.
Mandi Brooks says
I was looking for a Halloween pumpkin recipe and now am stuck on your blog looking at these blondies with two of my favourite foods in the world! Raspberries and White Chocolate. Can’t wait to try out this recipe.
Choclette Blogger says
Thanks Mandi, I’m very happy for you to be stuck here – you’ll find plenty to eat anyway 😉 I do have a few pumpkin recipes and they aren’t all sweet.
kellie@foodtoglow says
I am with you on the nomenclature of brownies. These are most definitely blondes! I could do with a piece just now with a cuppa. It’s soggy and dreich up here in Edinburgh and these would so cheer me up. Lovely recipe. I suppose now (September we could make these with brambles.
Choclette Blogger says
What a lovely idea, blackberries would give these a gorgeous colour Kellie.
Elizabeth says
These sound so delicious – love the flavour combination! I bet they’d be amazing with an afternoon cuppa 🙂 Thanks for linking up with Shop Local!
Choclette Blogger says
A great flavour combination indeed Elizabeth. I just heard on the radio that tomorrow is the last day for picking raspberries – I’m not sure where they mean, but it’s not down here in damp Cornwall.
Phil in the Kitchen says
It’s taken me a long time but in recent years I’ve come to realise that freshly picked raspberries are right up there in the list of my favourite foods. You’ve certainly done them justice in these blondies. Eating these on a Cornish beach on a summer’s day sounds like a slice of heaven.
Choclette says
Thanks Phil. It’s a funny thing about raspberries – they must be more of an adult food – perhaps it’s the tartness. I too have grown to love them – it was all about strawberries when I was younger.
Angie Schneider says
They are luscious and divine. White chocolate and raspberries are indeed a great pairing.
Choclette says
Thank you Angie – if only the white chocolate was as good for us as the raspberries!
Johanna GGG says
yep I would call these blondies but quite frankly I would devour them with enthusiasm no matter what the name – love white chocolate and raspberries
Choclette says
Haha Johanna, you are a girl after my own heart 😉
Kate Glutenfreealchemist says
White chocolate is one of my all time favourite combinations too. And blondies are so scrumptious! Those Cornish raspberries look perfectly formed and are so cute poking out of the top of the blondie slices…….
Choclette says
Thanks Kate – I so miss not having our own raspberries. Just hope we have a good autumn so the raspberries just keep on coming.
Alison says
How gorgeous do these look. Must give them a try
Choclette says
Thanks Alison 🙂
belleau kitchen says
really really cute and perfect for snacking on the move… love that you must get that shock of the tart raspberry with the over-sweet white chocolate… gorgeous!
Choclette says
Thanks Dom – trouble is, they are just perfect for snacking on full stop!
Jacqueline Meldrum says
Oh I do like blondies, but I’ve never had them with raspberries. Gorgeous!
Choclette says
Jac you must try them with raspberries – they add a whole new wonderful dimension.
bangers-and-mash.com says
These look so good. I bet the raspberries are a wonderful contrast to the sweet white chocolate – yum!
Choclette says
Thanks Vanesther, I really like the contrast between tart fruit and sweet cake. Sweet and sour is a classic combination after all.
Jo says
These look gorgeous! Raspberry and white chocolate is one of my favourite flavour combinations. I love how deep your blondies look too. Perfect for a greedy blondie eater like me!
Choclette says
Thanks Jo – you’re right nice deep blondes are the best 🙂
Mary says
What a gorgeous combination – white chocolate and raspberry! a delicious treat:)
Mary
Choclette says
Thanks Mary – delicious and decedent and probably not a good idea to make too often 😉
Nayna Kanabar says
Raspberries and white chocolate a match made in heaven. These look droolworthy
Choclette says
Thanks Nayna – no-one’s had a bad word to say about them so far 😉
Jennifer Ferris says
Oh wow, these look wonderful!
Choclette says
Thanks Jennifer, they certainly taste good 🙂
Sandra Shaffer says
Fresh raspberries never looked so pretty! These would be delicious with a cup of tea! I’m tempted to make these for my co-workers. I haven’t baked for them in a while!
Choclette says
It’s one sure way of making yourself popular Sandra 🙂
Sandra Black says
These will definitely appeal to my son. So I’ll have to keep a note of this for the next time he travels over to us.
Choclette says
I’m sure he’ll appreciate them. The bonus is, they are simple and quick to make Sandra 🙂
celery and cupcakes says
Raspberries and white chocolate are the perfect combination. These look so good!
Choclette says
Thank you. I can but agree 😉
Emma Iannarilli says
They look delicious, I love raspberries and white chocolate together. Just gorgeous.
Choclette says
Thanks Emma, it’s a good combination.