Raspberry and white chocolate blondies

Blondies are like a butterscotchy cousin of the brownie, and the sweet/tart combination of raspberries and white chocolate are a delicious addition.

These dense, sweet blondies are not a health food by any stretch of the imagination, if anything they’re bordering on fudge. The raspberries give them a summery taste and add to their irresistibility!

I used Smitten Kitchen’s ‘infinitely adaptable’ blondie recipe as a base, then experimented with adding raspberries and white chocolate. The outcome was a bit soggy (as you can see in this picture), so I tried again (oh hardship!) and reduced the number of raspberries a little, and upped the baking time, which seemed to work.


  • 115g unsalted butter
  • 190g light or dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt, or 1/4 teaspoon coarse sea salt
  • 130g plain flour
  • 140g white chocolate, chopped
  • 100g raspberries


  1. Heat oven to 350°F. Butter an 8×8-inch baking pan, or line the bottom and two sides of one with parchment paper, buttering the exposed parts.
  2. Melt butter in a small saucepan; I like to keep cooking it, stirring occasionally, until it becomes toasty and browned at the bottom and has an unbelievable aroma.
  3. Pour into a medium or large bowl and whisk in sugar until smooth. At this point, it should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is.
  4. Whisk in egg, vanilla, and sea salt.
  5. Stir in flour until just mixed, then add white chocolate and raspberries. Try not to over-mix as the raspberries will fall apart.
  6. Scrape into prepared pan and smooth with spatula; the batter is thick and will take some nudging.
  7. Bake for 30 minutes, until lightly browned at edges but looks a tiny bit underbaked.
  8. Let blondies cool in tin, or let them cool in the tin for 10 minutes then use the baking paper to lift them onto a cutting board. Cut into 16 squares.

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