Amazingly fudgy brownies with a delicate white chocolate flavor and bits of fresh raspberries.
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.
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.
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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 Brownies (Blondies)
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
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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.
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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.
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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).
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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.
Anne K says
Great job! I addict to the chocolate cake. Hope that I can make it this weekend for my kids. Thank you.
Thomas Coleman says
Delightful. A wonderful use of raspberries and chocolate. Thanks for posting!
Katarina says
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!
Shiran says
Thank you so much Katarina! 🙂 I suggest to stick with fresh raspberries for this recipe.
Nikki says
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.
Shiran says
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.
Nikki says
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.
Sarah says
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?
Shiran says
Hi Sarah, 125g is the amount you need to use. 1 cup of flour = 140 g.
Alison says
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
Shiran says
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.
Angela says
Hi, I’d like to make these but use a 9” x 13” tray bake tin, what would you suggest as measurements and cooking time to get them right? The last few recipes for Blondies that I have tried haven’t cooked and the batter remains liquid and raw no matter how much I cook it.
Thanks
Shiran says
Hi Angela, you’ll need to double the amount of ingredients, and it should be ready in 25-30 minutes.
Karolina says
I just made those, slightly twisting the recipe as I only had 100g of white chocolate, added extra 40g of chopped almonds. They are delicious. Adding your blog to my favourites.
Thank you!
Kelly says
Made this tonight, (UK-love the fact there are UK measures,thank you) I have to say – absolutely divine!!! I didn’t melt all the chocolate and kept some back to drop into the batter at the end to leave chunks in – used 3 small eggs and the batter filled the 8×8 pan and rose no problem at all. A new favourite for sure!!
Kristen says
Hi! Regular white chocolate correct? Not baking white chocolate?
Shiran says
Yes, using high quality chocolate is best. I usually use white chocolate bars.
Ann says
Can I use frozen raspberries?
Shiran says
Hi Ann, if using frozen raspberries don’t defrost them, use them straight from the freezer.
Cheddar says
Hi Shiran,
thanks for sharing the recipe. Wondering if you have any suggestions for an egg substitute?
Shiran says
I’m sorry Cheddar, I don’t have any experience using egg substitutes.
Mila says
Egg substitute I use is milk and cream.
Missie says
I didn’t have raspberries on hand .. however I had just gotten a bunch of really beautiful blackberries and so I used them instead and doubled the recipe. Baked it in a 9x 13 for right at 40 mins and .. it turned out amazing. Can’t wait for raspberries to come in season so I can try it as it was meant to be. Thanks for the recipe!
Chris Flood says
I have made this recipe several times now – the first time for my daughter’s wedding – they wanted a brownie stack instead of a traditional cake. They went down really well! I always use frozen raspberries and place them on top of the batter when in the pan. My only problem is that the centre takes ages to cook and brown on the top while the edges get too brown. I have to cook it for about 15 minutes longer than the recipe says. Maybe it’s my oven?
Shiran says
Hi Chris. Every oven is different so it can happen. The top doesn’t have to brown, that also depends on the oven. They may look like they’re not cooked enough even if they are because they should stay fudgy in the center.
Jolene says
I just made these and had to bake for 30 minutes. Then they were perfect. I bake as a dessert caterer so I know my oven is the right temperature. Don’t be afraid to bake longer.
Elsa says
Can you use brown sugar or 1/2 white and 1/2 brown?
Kate says
This batter tasted really good. I could make them by myself no problem, this was amazing!
Ashley says
I’m a kid and this was so easy to make by myself. My way of doing it is adding the melted chocolate seperatley to the butter.
Maureen says
It looks delicuous !
Thank you for using grames as well as oz and cups !
I’ll gice it a rry right now !
Tash says
Hi there! That recipe sounds amazing!! Do you think I can substitute the flour by almond flour for a low carb/keto version? Thanks loads!
Shiran says
Thanks, Tash! But I’m not sure what the result would be without trying it.
Sharilyn says
Hi Shiran do you think these can be made in the 12 well brownie pan? I want the sixes to be uniform i can double the recipe
Shiran says
I don’t know the size of this pan, so I can’t say for sure.
Effy says
Hey there, can i freeze these blondies after i have baked them?
Shiran says
Yes! They will keep well in the freezer. To thaw, place in the fridge for several hours or at room temperature.
Sharm says
Hi Shiran, I made these blondies but they came out way too moist… what would be your best advice?
Daniela says
My favorite blondies! The other day I added a little rosewater and chopped pistachios on top, and they were outstanding!! I will always make them like this from now on. 🙂
COOK BOOK says
Hi I’m 11 and find there’s so easy to make. My sisters love them!