Beautifully sweet and perfect for a treat, these white chocolate raspberry blondies are great for a tea time snack, an after school snack or dessert. Or just enjoy one mid-morning with a cup of coffee!
I had to do some baking this week. The last cake I made was a fruit cake and my husband doesn't like fruit cakes. Unfortunately we have different taste in cakes and desserts and he feels he gets his favourites made far less often than I make desserts using my favourite flavours. Well that's understandable isn't it?
But this week I had to make something for him. You see, it was his birthday and I promised him I would make something he wanted. He requested blondies. He was specifically thinking of the blondies I have made for him in the past. These blondies.
Well, what's the fun in making something you have made before, even something as delicious as a blondie. I just couldn't stop myself. I just had to do a little experimenting and vary the recipe. In fact, I found a whole new blondie recipe that was just crying out to me to be made. It was a blondie recipe but for white chocolate blondies with freeze-dried raspberries in too. Now, white chocolate and raspberry is a fantastic combination. I ran the idea past him.
How could he refuse? I adapted the recipe from Bake Then Eat and made them quickly before he changed his mind.
What are these white chocolate raspberry blondies like?
I love them. They are soft, moist and cakey. My husband loves the caramelised bits on the bottom where all the white chocolate chips sink to.
As far as I'm concerned I love cake and I would say these are my favourite blondies. My husband still prefers the denser fudginess of my other blondies.
Why not try them and decide for yourself?
Ingredients for white chocolate raspberry blondies
To make these fruity white chocolate blondies you'll need:
- Sugar - I normally make these with white caster sugar but you could use a mixture of caster sugar and soft brown sugar.
- Eggs - I normally use large eggs
- Butter - I use unsalted butter but salted butter is fine.
- Plain flour
- White chocolate chips
- Freeze dried raspberry pieces - I like to use pieces of freeze-dried fruit in these rather than raspberry powder. I haven't tried using raspberry powder as an alternative yet.
How do you make raspberry white chocolate blondies?
These white chocolate and raspberry blondies are so easy to make. There is a recipe card further down the post but basically you first need to melt the butter and set aside.
Whisk the eggs into the sugar until light and pale. Then whisk in the butter.
Gently fold in the flour. If there are any lumps in it then sift it first.
Finally fold in the white chocolate chips and freeze-dried raspberry pieces.
Bake in a lined baking tin for about 40 minutes at 180C.
It could not be an easier sweet treat to make!
Can you adapt the recipe?
Yes of course, I like an even stronger hit of raspberry flavour and often add even more freeze-dried raspberry pieces. Although I should say, my husband thinks there is enough raspberry flavour!
I haven't tried adding fresh fruit to these blondies but I do think adding some fresh raspberries would work really well in addition to the freeze-dried fruit.
How long do they stay fresh for?
If you store these raspberry blondies in an airtight container they should stay fresh for at least three days.
Can you freeze white chocolate blondies?
Yes, if you want to freeze them, wrap them up in greaseproof paper and put them in an airtight freezer bag. They will keep well for at least three months.
More recipes using freeze-dried fruit
I haven't made many recipes using freeze dried fruit but the ones I have made have all been really tasty.
White Chocolate Raspberry Blondies
- 200 g caster sugar
- 4 eggs
- 225 g butter melted
- 150 g plain flour
- 200 g white chocolate chips
- 6 g freeze dried raspberry pieces
- Grease and line a 20cm square cake tin. Preheat the oven to 180°C.
- Put the eggs and sugar in a mixing bowl and beat until pale.
- Pour in the melted butter slowly while whisking.
- Fold in the flour gently until it is fully combined and there are no dry bits.
- Fold in the chocolate chips and freeze dried raspberry pieces.
- Pour the mixture into the tin and bake in the oven for about 40 minutes.
- Let the blondies cool in the tin for a while before taking them out and cooling on a wire rack.
Keep in touch
Do let me know if you make these white chocolate raspberry blondies. I love to get feedback from readers.