White Chocolate & Raspberry Blondies are sweet & cake like with a bit of crunch from almond flakes and slightly sharp raspberries to counteract all the sweetness. Super easy and delicious white chocolate and raspberry traybake for any occasion.
You know how much I love nice and easy traybakes! My Chocolate Banana Cake (Traybake) together with Chewy Cranberry Flapjacks have been our favourites of late but I still keep coming back to this lovely and slightly more indulgent white chocolate blondies recipe. This white chocolate and raspberry traybake is super easy to whip up and so extremely moreish you won’t stop coming back for more! If you’re a fan of bakes using ground almonds, you will be pleased to hear these are indeed present in this recipe which makes these blondies as much white chocolate and raspberry as it does almond! Almond blondies they are indeed!
White Chocolate & Raspberry Blondies – Ingredients
My White Chocolate & Raspberry Blondies are just so delicious and if you are a fan of chocolatey, fruity bakes with some almond flavour thrown in, you will love them. I decided to substitute some of the flour with ground almonds and also threw in some flaked almonds for good measure and a bit of crunch. I went for flaked almonds as opposed to other nuts to keep the almond flavour going but feel free to substitute them if you like. Initially, I thought about using almond extract instead of vanilla but my original attempt without it worked out so well I decided to leave it. The almond flavour is really quite strong in this recipe and it marries so beautifully with sweetness of white chocolate and sharpness of seasonal raspberries. Perfect combination if you ask me!
Easy recipe
Another thing that is really great about any brownies, or blondies for that matter, is that all you need is a bowl (being it a heatproof one in this case) and a wooden spoon. There is no need for fancy standing mixers (as much as I do love mine) and you can have a quick dessert whipped up in no time. Need any more convincing? Well, let me add that they are easy to cut into neat portions and travel well too. That makes them perfect for Summer picnics or any other type of al fresco dining. Oh and don’t forget those fairs/fetes and bake sales either!
How to melt white chocolate?
The best method for melting white chocolate or white chocolate chips is in my opinion bain-marie (heatproof bowl placed over a pan with simmering water). This way you melt it really gently and chance for it curdling or turning into inedible blob are very slim. You still need to watch it like a hawk and make sure that the bottom of the bowl doesn’t touch the surface of the water and also stir it from time to time. Also make sure you use the best quality white chocolate as it really makes a difference. I’ve been using these Callebaut White Chocolate Chips* and love them.
Can I use frozen raspberries instead of fresh?
Using frozen raspberries in the absence of fresh ones or out of season will work just fine. You don’t have to defrost them but make sure they are separated and not in one big icy clump of berries lol! They will fold into the blondie batter slightly easier and there is less chance of breaking them. You might have to add couple of minutes to baking time but initially check your blondies for doneness as you would with fresh raspberries and take it from there.
How to make White Chocolate & Raspberry Blondies – Step-By-Step Instructions
- Preheat the oven to 180°C/350F/Gas Mark 4. Grease lightly and line your baking tin with some baking paper overlaping on two sides for easy blondie removal later.
- Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn’t touch the water. Once melted remove from the heat.
- Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
- Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
- Fold the raspberries in gently and spoon mixture onto prepared baking tin. If using fresh raspberries don’t worry if some of them break during the process, it really is inevitable.
- Bake in preheated oven for about 35 min or until toothpick inserted into centre comes out clean but centre is still slightly soft.
- Let it cool before drizzling over some remaining melted, white chocolate (melt it using baine-marie method as above)
- Cut into squares and serve with some more fresh raspberries if you like.
White Chocolate & Raspberry Blondies
Ingredients
- 150 g white chocolate or white chocolate chips
- 100 g unsalted butter
- 2 large eggs
- 125 g light brown sugar
- 1 tsp vanilla extract
- 150 g fresh or frozen raspberries see notes
- 150 g plain flour
- 50 g ground almonds
- 50 g almond flakes
- Pinch of salt
White chocolate drizzle
- 50 g white chocolate or white chocolate chips melted
Instructions
- Preheat the oven to 180°C/350F/Gas Mark 4. Grease lightly and line your baking tin with some baking paper overlaping on two sides for easy blondie removal later.
- Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat.
- Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
- Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
- Fold the raspberries in gently and spoon mixture onto prepared baking tin. If using fresh raspberries don't worry if some of them break during the process, it really is inevitable.
- Bake in preheated oven for about 35 min or until toothpick inserted in the centre comes out clean but centre is still soft.
- Let it cool before drizzling over some melted, white chocolate. When you're ready to drizzle, melt your remaining chocolate over baine-marie as above.
- Cut into squares and serve with some more fresh raspberries if you like.
- Enjoy!
Notes
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- You can use frozen raspberries instead of fresh and without defrosting them first. Make sure the berries are separated and fold them into the blondie batter as you would fresh ones. You might have to add couple of minutes to baking time but initially check your blondies for doneness as you would with fresh raspberries and go from there.
- You can store them at room temperature on the day you bake them. Once they are completely cooled pop them in the airtight container and into the fridge for up to 3 days.
- These blondies are freezer friendly for up to 3 months.
Nutrition
Update Notes: This post was originally published on 18 July 2017 and republished in August 2019 with some helpful info, new photos, recipe card, step by step photo instructions.
More recipes you might enjoy:
Raspberry Cake (Vegan, Gluten-Free)
Chocolate Brioche Pudding with Raspberries
Peanut Butter Millionaire’s Shortbread
Biscoff Millionaire’s Shortbread (No-Bake, Vegan)
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LINKIES:
Cook Blog Share, Cook Once Eat Twice, Brilliant Blog Posts, We Should Cocoa, Treat Petite, Simple and in Season, Bake of the Week with CasaCostello & MummyMishaps, Baking Crumbs
Lou | Crumbs and Corkscrews says
White chocolate and raspberries and one of my favourite flavour combinations; and these blondies look amazing too! I’ve made so many brownies before, but only blondies a couple of times. I’m certainly going to have to give these a go.
Jenny Walters says
Fabulous recipe Jo! I love the whole traybake vibe too and these blondies look epic! A perfect school holiday bake. So pretty. I hope you have had a wonderful time this summer hols and aren’t too exhausted! Thank you for co hosting with me @ #BakingCrumbs !
Helen - Cooking with my kids says
Yum. There’s nothing i love more than raspberries and white chocolate so these are right up my stree! #bakingcrumbs
Katie Bryson says
Good grief, how on earth am I supposed to resist these beauties?!!!!! Your baking is always amazing Jo! Thanks for submitting this recipe into Simple and in Season xxx
choclette says
Ooh I’m with you on brownies and blondies. I think they’re my all time favourite bake. So easy and so delicious. White chocolate and raspberry is a gorgeous summer combination and these look absolutely delicious. Thanks for sharing with #WeShouldCocoa.
Claire Thomas says
My hubby loves white chocolate so I have pinned this to treat him!
#weshouldcocoa
joskitchenlarder says
Hi Claire 🙂 Many thanks for stopping by. I hope hubby likes these. x
CakePants says
I love white chocolate and raspberries together – the white chocolate’s sweetness and the berries’ tartness go perfectly in combination! These blondies look terrific. I’m looking forward to trying them sometime!
joskitchenlarder says
It really is brilliant combination isn’t it? I hope you enjoy them as much as we did! 🙂 x
Kat (The Baking Explorer) says
I love blondies and yours look so yummy! Raspberries and chocolate is always a winning combo. Thanks for linking up to #TreatPetite
joskitchenlarder says
Thanks Kat! 🙂 I was so happy with how they turned out, really delicious! x
jenny walters says
These look super.What beautiful photos too!Raspberry and white chocolate are fab bed fellows.Perfect for baking with the kiddies too xx
joskitchenlarder says
Thanks Jenny! 🙂 They so are! It definitely is kiddie friendly recipe and so quick and easy too. Final product is a bit wasted on my kids though as they sit there patiently digging the raspberries out of their blondies… (sigh!) Apparently they don’t like “the bits”. Never mind, can’t please them all! 😉 xx
Debbie Gibson says
these look so delicate and delicious Jo. I have to confess that I’ve never made blondies. Plenty of brownies – probably way too many brownies for one lifetime 🙂 But never blondies – so I’ll have to give them a try 🙂 #brilliantblogposts
joskitchenlarder says
Than you Debbie! Oh I do love brownies but these guys seem that bit more summery ? I hope you like them x
Angela / Only Crumbs Remain says
Ooh I love brownies & blondies, and this is such a great flavour combination Jo. Love that you added some almond in there. I had to chuckle at your stash of chocolate – it resonated with me for some reason 😉
Angela x
joskitchenlarder says
Thanks Angela ? I’m so guilty of picking up more chocolate almost every time I go shopping only to come home and realise that I’ve got loads of it already. I think I might need help lol ? x
Karen, the next best thing to mummy says
Oh, these look rather tasty, we have family coming to stay next week, so I will make some of these as an afternoon treat#brilliantblogs@_karendennis
joskitchenlarder says
Thank you Karen ? I hope you like them. x
Monika Dabrowski says
This is my kind of cake – easy and delicious, and I love fruit in baking! Thank you for bringing this lovely recipe to #CookBlogShare:)
joskitchenlarder says
Thank you Monika ? They really are so easy and definitely delicious. Raspberries give a bit if tartness to the bake which works well against sweetness of white chocolate.
Corina says
These are so my kind of blondies! I just love to addition of the raspberries. My husband and I are always arguing over the fact that I make something he really really likes but then I add fruit and spoil it for him so I know his reaction to these but I would be quite happy and just eat them all! Thank you so much for sharing with #CookOnceEatTwice
joskitchenlarder says
Thanks Corina! It’s funny cause my hubby didn’t used to be too keen on fruity bakes but came round eventually lol ? x
Jenny Paulin says
these look delicious Jo, I love the little bursts of fresh, zingy raspberries within the bake . I think white chocolate brownies are a welcome change to milk chocolate ones . thank you for linking to #Bakeoftheweek
joskitchenlarder says
Thank you Jenny! Raspberries really made these blondies as they work so nicely with white chocolate. X