Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Raspberry and White Chocolate Blondies

Brownies & Blondies | 14th August 2014 | By

Tart juicy raspberries work exceedingly well when combined with sweet vanillary white chocolate I’ve found and this combination has become a particular favourite. When I was tasked recently with finding a recipe to make from Baking Mad, I was looking for a picnic recipe for a little jaunt to the beach. As soon as I saw the recipe for white chocolate and raspberry brownies, I had to look no further.

All that was needed was to buy some Cornish raspberries from our local greengrocer – mmmm. As I’d been sent some flour and sugar for the event, I tried to do as little tinkering as possible. So instead of using wholemeal flour as I normally would for brownies, I used plain white Allinson flour instead. My eggs were duck eggs, so larger than the eggs meant for the recipe, but extra egg is by no means a bad thing in a cake. I’d been sent some Billington’s golden caster sugar, which is the standard one I use anyway, so felt justified in using the vanilla sugar I always keep on standby (a couple of vanilla pods in a jar of golden caster sugar, that gets refilled as soon as it is used). The only real change I made was to the name. In my book, brownies are made with dark chocolate not white. These cakes, made with white chocolate and including white chocolate chips too, are most definitely blondies.

This is how I made:

Raspberry and White Chocolate Blondies

  • Melted 115g unsalted butter in a pan over gently heat.
  • Turned off the heat and added 100g of chopped vanillary white chocolate (I used G&B). Stirred until more or less combined.
  • Whisked 2 duck eggs (can use large hens eggs) with 115g vanilla sugar (golden caster) until thick and frothy.
  • Folded in the chocolate mixture followed by 125g of sieved plain white flour.
  • Gently stirred in 125g raspberries and 60g white chocolate chips.
  • Scraped the batter into a 7″ sq. silicone cake mould.
  • Scattered 40g white chocolate chips over the top and placed 12 raspberries onto what I imagined the middle of each future piece was going to be.
  • Baked for 30 minutes at 180℃ until the cake was risen, golden and firm to the touch with just a slight wobble underneath.
  • Allowed to cool in the mould then cut into 12 pieces.
 

Oh my days, these were good. They were perhaps a little cakier than I normally like my brownies and blondies to be, but robust enough for transporting to, and eating at, a picnic. As predicted the tart raspberries provided a delightful contrast to the sweet vanillary cake and the crunchy bits of caramelised white chocolate just added to the fun.

When choosing this recipe, I also had Tea Time Treats very much in mind, which is all about picnics. This month’s theme was chosen by Karen of Lavender and Lovage. This blogger event is co-hosted by Janie of The Hedge Combers.

Using local Cornish raspberries in these blondes makes this post just right for Shop Local over at Elizabeth’s Kitchen Diary.

39 Comments

  1. Emma Iannarilli

    14th August 2014 at 10:24 am

    They look delicious, I love raspberries and white chocolate together. Just gorgeous.

    Reply
    • Choclette

      14th August 2014 at 10:26 am

      Thanks Emma, it’s a good combination.

      Reply
  2. celery and cupcakes

    14th August 2014 at 9:33 am

    Raspberries and white chocolate are the perfect combination. These look so good!

    Reply
    • Choclette

      14th August 2014 at 9:44 am

      Thank you. I can but agree 😉

      Reply
  3. Sandra Black

    14th August 2014 at 10:46 am

    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.

    Reply
    • Choclette

      14th August 2014 at 11:10 am

      I’m sure he’ll appreciate them. The bonus is, they are simple and quick to make Sandra 🙂

      Reply
  4. Sandra Shaffer

    14th August 2014 at 2:34 pm

    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!

    Reply
    • Choclette

      14th August 2014 at 3:55 pm

      It’s one sure way of making yourself popular Sandra 🙂

      Reply
  5. Jennifer Ferris

    14th August 2014 at 4:11 pm

    Oh wow, these look wonderful!

    Reply
    • Choclette

      14th August 2014 at 5:05 pm

      Thanks Jennifer, they certainly taste good 🙂

      Reply
  6. Nayna Kanabar

    14th August 2014 at 5:07 pm

    Raspberries and white chocolate a match made in heaven. These look droolworthy

    Reply
    • Choclette

      14th August 2014 at 6:33 pm

      Thanks Nayna – no-one’s had a bad word to say about them so far 😉

      Reply
  7. Mary

    14th August 2014 at 8:36 pm

    What a gorgeous combination – white chocolate and raspberry! a delicious treat:)
    Mary

    Reply
    • Choclette

      15th August 2014 at 8:07 am

      Thanks Mary – delicious and decedent and probably not a good idea to make too often 😉

      Reply
  8. Jo

    14th August 2014 at 8:18 pm

    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!

    Reply
    • Choclette

      15th August 2014 at 8:06 am

      Thanks Jo – you’re right nice deep blondes are the best 🙂

      Reply
  9. bangers-and-mash.com

    15th August 2014 at 6:51 am

    These look so good. I bet the raspberries are a wonderful contrast to the sweet white chocolate – yum!

    Reply
    • Choclette

      15th August 2014 at 8:09 am

      Thanks Vanesther, I really like the contrast between tart fruit and sweet cake. Sweet and sour is a classic combination after all.

      Reply
  10. belleau kitchen

    15th August 2014 at 10:22 am

    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!

    Reply
    • Choclette

      15th August 2014 at 2:32 pm

      Thanks Dom – trouble is, they are just perfect for snacking on full stop!

      Reply
  11. Jacqueline Meldrum

    15th August 2014 at 10:55 am

    Oh I do like blondies, but I’ve never had them with raspberries. Gorgeous!

    Reply
    • Choclette

      15th August 2014 at 2:33 pm

      Jac you must try them with raspberries – they add a whole new wonderful dimension.

      Reply
  12. Alison

    15th August 2014 at 4:04 pm

    How gorgeous do these look. Must give them a try

    Reply
  13. Kate Glutenfreealchemist

    15th August 2014 at 8:22 pm

    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…….

    Reply
    • Choclette

      18th August 2014 at 4:08 pm

      Thanks Kate – I so miss not having our own raspberries. Just hope we have a good autumn so the raspberries just keep on coming.

      Reply
  14. Johanna GGG

    16th August 2014 at 1:21 pm

    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

    Reply
    • Choclette

      18th August 2014 at 4:08 pm

      Haha Johanna, you are a girl after my own heart 😉

      Reply
  15. Angie Schneider

    16th August 2014 at 1:31 pm

    They are luscious and divine. White chocolate and raspberries are indeed a great pairing.

    Reply
    • Choclette

      18th August 2014 at 4:09 pm

      Thank you Angie – if only the white chocolate was as good for us as the raspberries!

      Reply
  16. Phil in the Kitchen

    18th August 2014 at 10:36 pm

    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.

    Reply
    • Choclette

      21st August 2014 at 8:44 am

      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.

      Reply
  17. Elizabeth

    18th September 2014 at 9:01 am

    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!

    Reply
    • Choclette Blogger

      30th October 2014 at 1:14 pm

      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.

      Reply
  18. kellie@foodtoglow

    19th September 2014 at 3:41 pm

    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.

    Reply
    • Choclette Blogger

      30th October 2014 at 1:15 pm

      What a lovely idea, blackberries would give these a gorgeous colour Kellie.

      Reply
  19. Mandi Brooks

    30th October 2014 at 11:32 am

    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.

    Reply
    • Choclette Blogger

      30th October 2014 at 1:17 pm

      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.

      Reply
  20. Moist Beetroot Blondies with Almond Flakes » Coffee & Vanilla

    2nd June 2015 at 4:55 pm

    […] Blondies from The Petite Cook, Vanilla Apricot Almond Blondie Bites from Family Friends Food, Raspberry and White Chocolate Blondies from Tin & Thyme or Gluten Free Blackberry Blondies from Maison […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *