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White Chocolate and Raspberry Blondies
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White Chocolate and Raspberry Blondies

A rich moist fudgy buttery cake packed full of white chocolate chips and raspberries.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Slices / Bars / TrayBakes
Cuisine: American
Servings: 12 squares
Author: Emma


  • 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)


  • 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.