I only recently learnt what a blondie actually is. They're best described as the white chocolate version of a brownie!
These white chocolate and raspberry blondies have the perfect combination of sweetness and tang. A refreshing burst of raspberries is the perfect match for the chewy, rich blondie.
With a crackly top and a dense, fudgy centre, these blondies are utterly delicious and completely addictive!
White Chocolate and Raspberry Blondies
Yield:
1 Blondie (16 Pieces)
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Blondies are like brownies except made with white chocolate. These white chocolate and raspberry blondies have big chunks of white chocolate and bursts of fresh, tangy raspberries. They're chewy and fudgy with a crackly top! The perfect indulgence for any sweet tooth.
Ingredients
- 200 g (7 oz) block white chocolate, roughly chopped, plus 50 g (2 oz) extra to decorate
- ¾ cup brown sugar, lightly packed
- ¼ cup water
- 125 g (4.5 oz / ½ cup) unsalted butter, roughly chopped
- 2 eggs
- 1 teaspoon vanilla essence
- ¾ cup plain flour
- 1 pinch salt
- ½ cup fresh or frozen raspberries
Instructions
- Preheat the oven to 160°C (320°F). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the blondies.
- Combine brown sugar and water in a small saucepan over medium heat. Stir until sugar has mostly dissolved. Add chopped butter and cook, stirring continuously, until butter has completely melted. Add chopped white chocolate and stir until chocolate is melted and well incorporated.
- Transfer mixture to a large mixing bowl. Whisk in eggs and vanilla essence. Sift over flour and salt and whisk batter until well combined.
- Pour half of the blondie batter into the prepared tin. Distribute half the raspberries over the batter. Cover with remaining batter then scatter remaining raspberries on top of the batter, pressing them in slightly. Sprinkle over extra chopped chocolate, if desired.
- Bake for 50-55 minutes or until the blondie is golden and a skewer inserted comes out clean. Allow to cool for 30 minutes in tin before transferring to a wire rack to cool completely. Slice into 16 pieces and enjoy!
Notes
Storage
- You can keep blondies un-refrigerated in an airtight container for up to 4 days.
- To freeze the blondies, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Raspberries: you can substitute raspberries with the same amount strawberries or your favourite berries. You can also omit the raspberries entirely if you want regular brownies, or substitute raspberries with extra chocolate chips.
- Make sure to whisk the eggs really well into the batter. This gives the brownies a lovely shiny and crackly top.
Nutrition Information:
Serving Size: 1/16th of BlondieAmount Per Serving: Calories: 215Total Fat: 12.4gSaturated Fat: 7.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23.1mgSodium: 79.8mgCarbohydrates: 23.5gFiber: 0.4gSugar: 19gProtein: 2.4g
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