• Skip to main content
  • Skip to primary sidebar
Chef Not Required...
menu icon
go to homepage
  • Recipes
  • About Me
  • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Me
    • Privacy
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Slices and Bars

    White Chocolate and Raspberry Blondies

    Published: Feb 21, 2022 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    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.

    blondies swirled with raspberry jam on a wooden board scattered with white chocolate chips

    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
    • What you need to make white chocolate and raspberry blondies
    • Step by step photos
    • Top tips
    • Watch how to make them
    • Variations and serving suggestions
    • Other recipes you may enjoy
    • Extra Fudgy White Chocolate and Raspberry Blondies
      • Ingredients
      • Instructions
      • Notes

    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

    graphic showing ingredients needed to make this recipe
    • 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

    1. Melt butter.
    2. Add white sugar, brown sugar and vanilla.
    collage of images showing how to cook this recipe
    1. Mix.
    2. Add eggs and mix to combine.
    step by step images showing how to make this recipe
    1. Add plain flour and corn flour and mix to combine.
    2. Mix in white chocolate chips.
    process images showing how to cook recipe
    1. Pour batter into prepared tin and dollop on raspberry jam.
    2. Use a knife to swirl jam into batter and bake.
    step by step photos showing process of making recipe

    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.
    What is the difference between a blondie and a white chocolate brownie?

    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.

    blondies swirled with raspberry jam on a wooden board scattered with white chocolate chips

    Extra Fudgy White Chocolate and Raspberry Blondies

    These White Chocolate and Raspberry Blondies are super fudgy and bursting with white chocolate chips and swirled with raspberry jam.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 50 minutes
    Serving: 16
    Calories: 259kcal
    Author: Lee-Ann Grace

    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.
    • Place butter in a large bowl and melt in the microwave.
      200 g salted butter
    • Add white sugar, brown sugar and vanilla to butter and mix to combine.
      120 g white sugar
      120 g light brown sugar
      1 teaspoon vanilla
    • Add eggs and mix until combined.
      3 eggs
    • Then add plain flour and corn flour and mix until combined.
      275 g plain/all purpose flour
      1 tablespoon corn flour/corn starch
    • Mix in white chocolate chips.
      150 g white chocolate chips
    • Pour batter in prepared tin and dollop jam on top of the batter.
      100 g raspberry jam
    • 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.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Jane

      October 06, 2022 at 10:59 pm

      what temp would it be for a fan oven please?

      Reply
      • Lee-Ann

        October 07, 2022 at 1:55 pm

        Hi Jane, 170c. Hope you enjoy them!

        Reply
    2. Amyann

      February 22, 2022 at 5:13 pm

      5 stars
      I love all things white choc and raspberry too. These were to die for!

      Reply
      • Lee-Ann

        February 22, 2022 at 5:14 pm

        Glad you enjoyed them Amyann!

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lee-Ann!

    Photo of Lee-Ann

    Looking for inspiration for what to cook tonight? I'm here to help! I believe you don't need fancy ingredients or equipment to cook great food!

    More about me →

    Popular Recipes

    • Cob Loaf w/ Cheese and Bacon PLUS Spinach Dip
    • Mars Bar Slice | No Bake
    • Parmentier Potatoes with Herb Salt
    • Savoury Mince - A Quick & Easy Family Favourite!

    Featured In

    graphic showing places this website has been featured

    Copyright © 2023 · chefnotrequired.com