Raspberry White Chocolate Blondies
Dense, chewy vanilla blondies with golden-brown edges, creamy white chocolate chunks and distinct pockets of fresh raspberry. Baked in a 20 cm square metal tin and cooled completely for neat squares. Batch yield: 16 blondie squares from one 20 cm square tin. One serving: 1 blondie, approximately 55–60 g baked. Allow approximately 180 minutes overall. prep_minutes means total non-oven elapsed time: about 25 minutes of hands-on preparation and cutting, plus 120 minutes of complete cooling after baking. The butter's 10-minute cooling period and oven preheating overlap lining the tin, preparing ingredients and other hands-on work, so they are not added again. cook_minutes is the estimated 35-minute bake for one tin; there are no sequential tray batches, mandatory chilling or frosting. Appliances: Oven; Hob. Equipment: 20 × 20 cm metal baking tin, at least 5 cm deep; Baking parchment; Small saucepan; Digital kitchen scales; Measuring spoons; Two mixing bowls; Hand whisk; Silicone spatula; Knife; Chopping board; Kitchen paper; Skewer; Cooling rack. Allergens: Contains milk, eggs and wheat (gluten). Soy is a possible product allergen because white chocolate may contain soy lecithin; check the chocolate label and any cross-contact warnings. Storage: Once completely cool, store airtight at cool room temperature for up to 1 day, or refrigerate for up to 4 days. In a warm kitchen, refrigerate as soon as cool. Freeze individually wrapped squares in an airtight container for up to 2 months. Thaw overnight in the refrigerator; refrigerated blondies can stand at room temperature for about 20 minutes before eating.
145 min
Prep
35 min
Cook
16
Serves
246
Calories
Macros · per serving
3g protein
31g carbs
12g fat
Ingredients
For 16 servings
- 170 g Unsalted butter
- 240 g Light brown soft sugar
- 2 eggs Large eggs
- 10 ml Vanilla extract
- 200 g Plain flour
- 2 g Baking powder
- 2 g Fine salt
- 150 g White chocolate
- 125 g Fresh raspberries
Instructions
- 1
Preheat the oven to 180°C conventional / 350°F, or 160°C fan, with a shelf in the centre. Melt the butter in a small saucepan over low heat, stirring until just liquid without browning. Remove from the heat and let it cool for about 10 minutes, until warm rather than hot. No butter softening is needed.
- 2
While the butter cools and the oven heats, line the base and sides of a 20 × 20 cm metal baking tin, at least 5 cm deep, with baking parchment, leaving overhang for lifting. Use overlapping sheets if needed; no greasing is necessary. Chop the white chocolate into roughly 1 cm chunks. Gently rinse the raspberries and pat them thoroughly dry.
- 3
Pour the warm melted butter into a mixing bowl and whisk in the brown sugar by hand until evenly combined. Whisk in the eggs one at a time, then the vanilla. Mix until smooth and slightly thickened, without beating until fluffy.
- 4
In a second bowl, whisk together the flour, baking powder and salt. Add to the wet mixture and fold with a spatula until only a few flour streaks remain. Fold in the white chocolate, then gently fold in the raspberries with just a few turns so most remain intact. The batter will be thick. Do not taste it: raw flour and eggs must be baked before eating.
- 5
Scrape all the batter into the prepared tin and gently spread it into an even layer, taking care not to crush the berries. The tin will contain approximately 1 kg of batter.
- 6
Bake for approximately 35 minutes, checking from 32 minutes and allowing up to 38 minutes if needed. The edges should be golden brown and set, and the centre should no longer ripple when the tin is gently nudged. A skewer inserted near the centre, avoiding chocolate and raspberry pockets, should come out with moist crumbs but no glossy raw batter.
- 7
Place the tin on a cooling rack and leave the blondies in the tin until completely cool, about 2 hours. Do not cut while warm: the centre finishes setting as it cools.
- 8
Lift out using the parchment and cut into a 4 × 4 grid to make 16 squares, each approximately 5 cm across. Wipe the knife between cuts for neat edges.
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