I have a small confession to make, I have never made blondies before and only very recently actually had one.

White Chocolate and Raspberry Blondies

I had no idea what to expect I always kind of imagined it was going to be a brownie gone wrong boy was I wrong! It was a beautifully rich buttery cake packed full of flavour. I knew I had to try and recreate this delicious indulgent treat.

Butter

I did a little research and every blondie recipe contained a lot and I mean a lot of butter, but that is what gives these lovely treats their rich flavour.

White Chocolate and Raspberry Blondies

And there was not a single recipe that I came across that didn’t use a lot of butter, so I knew I would have to follow suit.

Like a brownie but not quite

To keep them brownie like I used 4 eggs in the batter to make sure they were fudgy and moist.

White Chocolate and Raspberry Blondies

And a fair amount of sugar to keep them sweet, I also followed the rule of less flour in a brownie makes them fudgier and while there was a lot of trial and error I eventually got it just right.

White Chocolate and Raspberry Blondies

What these proportions got me were a soft fudgy rich buttery cake that was lovely just on it’s own.

Raspberry and White Chocolate

But I decided to take it another step once I felt I had a good base batter, some flavour combinations just work so well together and raspberry and white chocolate is just one such combination.

White Chocolate and Raspberry Blondies

The first time I tried this combination was with fresh raspberries, and while it was lovely and really enjoyable I did find they all sank to the bottom, giving me the dreaded… soggy bottom! Still perfectly edible and very enjoyable but not perfect, and then I came across freeze dried raspberries. While I have a little experience with freeze dried fruit I had never thought of using it this way. I am so glad I decided to give it a go, as it was the answer I was looking for. It gave me a defined raspberry flavour though out the batter and didn’t sink to the bottom.

White Chocolate and Raspberry Blondies

I found freeze-dried raspberries in the baking isle in the supermarket / grocery store so I am sure you won’t struggle to find them. But like I said fresh or frozen raspberries do work here.

I am really looking forward to trying new blondie recipes; can you recommend one and what is your favourite add-ins? I would love to know 😀

White Chocolate and Raspberry Blondies

White Chocolate and Raspberry Blondies

A rich moist fudgy buttery cake packed full of white chocolate chips and raspberries.
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Course: Slices / Bars / TrayBakes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 squares
Author: Emma

Ingredients

  • 225 grams granulated sugar ((1 and 1/8 cup))
  • 4 large eggs
  • 225 grams unsalted butter - melted ((1 and 1/8 cup))
  • 150 grams Plain flour (All Purpose, (1 and 1/8 cup))
  • 225 grams white chocolate chips ((8 ounces))
  • 6 grams freeze dried raspberries ((1/3 cup))

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease or line an 8 inch (20 centimetre) square tin.
  • Beat together the sugar and eggs until pale.
  • Melt the butter and slowly add it to the egg and sugar mix. Beat till everything is fully combined.
  • Fold in the flour, careful not to knock all the air out of the batter.
  • Add the chocolate chips and freeze dried raspberries (or fresh/frozen if using) and fold in till fully incorporated.
  • Pour into your prepared tin and pop in the oven for 35 to 40 minutes; checking a skewer comes out clean before removing from the oven.
  • Leave the blondie in it’s tin to fully cool down before removing it and cutting it up.
  • Kept in an airtight tin, this blondie will be good for up to 5 days.
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