Hi everyone! These White Chocolate and Raspberry Blondies combine two of my favourite sweet flavours in one deliciously decadent mouthful. Packed with white chocolate chips and swirled with raspberry, these are goooood blondies....
Firstly, I do love a blondie. Secondly, raspberry and white chocolate in the one dessert is something I will go for every time. Enter my dense and oh so fudgy white chocolate and raspberry blondies.
We are going to use white chocolate chips and a generous swirl of raspberry jam in these blondies.
Instead of using fresh raspberries, for this recipe I have gone with raspberry jam. Raspberries here in Australia are expensive, plus it means no trip to the supermarket for fresh berries. If you have a jar of raspberry jam in the cupboard you're good to go.
Table of Contents
Why you will love white chocolate and raspberry blondies
- Budget friendly because they use raspberry jam.
- You probably have everything you need already!
- They are blondies!!!
What you need to make white chocolate and raspberry blondies
- plain/all purpose flour
- corn flour/corn starch
- salted butter
- white sugar
- light brown sugar
- vanilla
- raspberry jam
- white chocolate chips
- eggs
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- Melt butter.
- Add white sugar, brown sugar and vanilla.
- Mix.
- Add eggs and mix to combine.
- Add plain flour and corn flour and mix to combine.
- Mix in white chocolate chips.
- Pour batter into prepared tin and dollop on raspberry jam.
- Use a knife to swirl jam into batter and bake.
Top tips
- The secret to a soft, dense, lusciously thick blondie is under baking and resting time. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
- If you try and cut them too early you will have a bit of a mess!
- When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
- If the edges are browning too quickly you can cover the tin in aluminium foil.
- The corn flour helps to give these raspberry blondies their dense, fudgy texture.
Watch how to make them
Variations and serving suggestions
- You could swap out the raspberry jam for another flavour like blueberry or strawberry in these blondies.
- You could add in some fresh or frozen raspberries as well.
- A little sprinkle of desiccated coconut can be nice on the raspberry jam when they are finished baking too.
A blondie is not just another name for a white chocolate brownie! Blondies and brownies are both dessert bars and are cooked in a similar way but they taste very different. Blondies have a vanilla base to which other things are then added like chocolate chips. Brownies however, have a cocoa base to which flavours are added (like white chocolate chips).
Other recipes you may enjoy
Biscoff Blondies - dense, fudgy blondies packed with white chocolate chips and topped with a rich layer of lotus biscoff spread.
Nutella and Peanut Butter Brownies - super rich Nutella brownies stuffed with chocolate and peanut butter chips, with a peanut butter and Nutella swirl.
Cookie Butter (Biscoff) Brownies - with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Raspberry Shortbread Slice - a childhood favourite! Dense & crumbly shortbread base spread with raspberry jam, then topped with a crumb combining the base mixture and peanuts for crunch.
Extra Fudgy White Chocolate and Raspberry Blondies
Ingredients
- 275 g plain/all purpose flour
- 1 tablespoon corn flour/corn starch
- 200 g salted butter
- 120 g white sugar
- 120 g light brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 150 g white chocolate chips
- 100 g raspberry jam
Instructions
- Preheat oven to 170c.
- Grease and line a 20cm x 20cm (8" x 8") baking tin and set aside.
- 200 g salted butterPlace butter in a large bowl and melt in the microwave.
- 120 g white sugar120 g light brown sugar1 teaspoon vanillaAdd white sugar, brown sugar and vanilla to butter and mix to combine.
- 3 eggsAdd eggs and mix until combined.
- 275 g plain/all purpose flour1 tablespoon corn flour/corn starchThen add plain flour and corn flour and mix until combined.
- 150 g white chocolate chipsMix in white chocolate chips.
- 100 g raspberry jamPour batter in prepared tin and dollop jam on top of the batter.
- Run the blade of a knife through the jam to create swirls in the batter.
- Bake for 22 - 25 minutes or until edges are starting to brown and the center is set but still has a slight wobble.
- Allow to rest for 2 - 3 hours then slice.
Notes
- The secret to a soft, dense, lusciously thick blondie is under baking and resting time. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
- If you try and cut them too early you will have a bit of a mess!
- When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
- If the edges are browning too quickly you can cover the tin in aluminium foil.
- The corn flour helps to give these raspberry blondies their dense, fudgy texture.
I love all things white choc and raspberry too. These were to die for!
Glad you enjoyed them Amyann!