Brownies & Bars/ Dessert/ Fruit Desserts

Raspberry White Chocolate Brownies (Blondies)

September 1, 2016

Amazingly fudgy brownies with a delicate white chocolate flavor and bits of fresh raspberries.

Raspberry White Chocolate Blondie Brownies

Any time I get my hands on some fresh raspberries (which unfortunately is a rare occasion around here), the first thing I want to do is pair them with white chocolate. The two are a common combination and, evidently, one of my favorites.

Raspberry White Chocolate Blondie Brownies

I’ve used this recipe for white chocolate brownies a lot in the past, each time with different add-ins (like even more chocolate), but this was my first time adding raspberries to it and the result is heaven! These are probably the best blondies I’ve made so far (well, ok, except for maybe these). They’re fudgy with a delicate yet noticeable flavor of white chocolate.

There’s not a lot of sugar in the recipe, so the brownies aren’t as sweet as they may sound. Plus, the fresh tart raspberries help to cut some of the sweetness from the white chocolate.

Making these white chocolate brownies is exactly like making regular chocolate brownies. There’s no mixer needed; it’s simply a matter of mixing the ingredients one after the other in a bowl, meaning it will be done in no time and ready to satisfy your cravings.

Raspberry White Chocolate Blondie Brownies

5.0 from 2 reviews
Raspberry White Chocolate Brownies (Blondies)
Yields: 16 brownies
 
Amazingly fudgy brownies with a delicate white chocolate flavor and bits of fresh raspberries.
Ingredients
  • 5 oz/140 g white chocolate, coarsely chopped
  • ⅓ cup (75 g/2.6 oz) unsalted butter, cut into small pieces
  • ½ cup (100 g/3.5 oz) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup plus 2 tablespoons (125 g/4.5 oz) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup fresh raspberries
Instructions
  1. Preheat oven to 350F/180C. Line the base and sides of an 8×8-inch baking pan with foil, leaving enough overhang on the sides for lifting the brownies out after baking.
  2. In a medium heat-proof bowl, place white chocolate and butter. Place bowl over a saucepan of simmering water and stir occasionally until chocolate and butter have melted. Transfer mixture to a large bowl, then add sugar and mix to combine. Add eggs, one at the time, mixing until combined. Stir in vanilla. Sift flour and salt, then fold into batter just until combined. Fold in raspberries.
  3. Pour batter into prepared pan and smooth the top. Bake for 17-20 minutes, until top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking, which will make the brownies dry. Let brownies cool completely on a wire rack, then lift them out of the pan and cut into squares (or refrigerate until completely set for perfect cutting).
  4. Brownies can be kept at room temperature or in the refrigerator in an airtight container for up to 3 days. Alternatively, they can be frozen for up to 2 months, then thawed overnight in the fridge.

 

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11 Comments

  • Reply
    Anne K
    September 5, 2016 at 11:36 am

    Great job! I addict to the chocolate cake. Hope that I can make it this weekend for my kids. Thank you.

  • Reply
    Thomas Coleman
    September 11, 2016 at 9:02 am

    Delightful. A wonderful use of raspberries and chocolate. Thanks for posting!

  • Reply
    Katarina
    March 2, 2017 at 2:58 am

    Hello 🙂
    I really like your blog and all of your recipes so thank you very much for posting so much 🙂
    I would like to make those raspberry brownies but at this time of the year I can only get frozen ones. Do you think it would still be okay?
    Thank you very much and have a wonderful day!

    • Reply
      Shiran
      March 5, 2017 at 10:34 am

      Thank you so much Katarina! 🙂 I suggest to stick with fresh raspberries for this recipe.

  • Reply
    Nikki
    May 28, 2017 at 1:15 am

    Hello, I just baked these blondies and I’m happy with the finished product – they taste really good! However, I’m not sure why but the 8×8 inch pan was too big for my batter and mine barely covered the bottom. I moved them over to a loaf pan and it worked a lot better, but they were still on the thin side. I just don’t understand what I might have done wrong, as I followed the instructions exactly. My batter was also quite thick and didn’t pour into the tin as you suggested, but rather had to be spooned out and spread in the pan. Is this normal? The only thing I can think of is that my eggs are a little smaller than usual (I usually buy extra large but I have large this time). Anyway, thanks for the great recipe, I’ll give it another try in the future.

    • Reply
      Shiran
      May 29, 2017 at 4:35 am

      Hi Nikki! Many times when I make brownies, the batter seems really thin in the pan, so I understand what you’re saying, but it should rise during baking and be just fine. It’s not very thick though. I bake mine in an 8*8 inch pan all the time and it’s exactly what you see in the photos. Did you add the raspberries? If the batter was very thick, it probably means that the chocolate was cold at that point, so that’s normal.

      • Reply
        Nikki
        May 30, 2017 at 9:46 pm

        Hi Shiran, thanks for the reply. I did add raspberries but I popped them into the batter after it was in the pan to avoid them being bruised while I was mixing them in. I guess that could have made a difference and I hadn’t thought much about it up until now. You made a good point the temperature of the chocolate, as my ingredients may not have been left out of the fridge long enough before baking. I’ll be making this recipe again in the next couple of days, so I will see if the changes make any difference. Either way, they did turn out beautifully. I served them for dessert with icecream and white choc sauce when my MIL was over for dinner and everyone in the family has begged for more ever since. Thanks again and take care.

  • Reply
    Sarah
    June 2, 2017 at 8:46 am

    Hi! I’m planning on making these blondies this week but just wanted to check the amount of flour, 3/4 cup of flour is usually 165g but you’ve suggested 125g for 3/4 cup plus 2 tbsp, which quantity is right?

    • Reply
      Shiran
      June 3, 2017 at 5:10 pm

      Hi Sarah, 125g is the amount you need to use. 1 cup of flour = 140 g.

  • Reply
    Alison
    August 6, 2017 at 12:30 am

    Hi Shiran! Thanks for this fabulous recipe. I have made this twice now and the second time I added macadamia nuts as well. Have you tried reducing the sugar at all? I would love any suggestions for doing so. Thanks heaps, Alison

    • Reply
      Shiran
      August 6, 2017 at 4:36 am

      Hi Alison! I always suggest to reduce the sugar by 1/4 cup, and see if you like the result. It won’t affect the texture and flavor, it’d just be less sweet. Then, you can reduce the sugar more, gradually, the next time you make it.

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