Description
Delight in these rich and buttery Raspberry and White Chocolate Blondies, combining the sweet creaminess of white chocolate with tart fresh raspberries. The browned butter adds a nutty depth, making these blondies irresistibly fragrant and soft with a golden crust. Perfect for an indulgent treat or sharing with friends and family.
Ingredients
Wet Ingredients
- 200g unsalted butter plus extra for the tin
- 3 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 300g light muscovado sugar
- 200g plain flour
- 1/4 tsp salt
Add-ins
- 150g white chocolate (roughly chopped)
- 125g fresh raspberries
Instructions
- Prepare the Oven and Tin: Heat the oven to 180°C (fan 160°C) or gas mark 4. Butter a shallow rectangular baking tin approximately 25cm x 22cm, then line it with parchment paper for easy removal of the blondies.
- Bake the Browned Butter: Melt the 200g unsalted butter gently in a pan over medium heat. Cook for about 5 minutes until the white milk solids turn golden and the butter smells biscuity and sweet. Remove from heat and cool for 5 minutes.
- Incorporate White Chocolate into Butter: Add half of the roughly chopped white chocolate (about 75g) to the browned butter while it’s still warm. Let it sit for a couple of minutes to let the chocolate melt, then stir until smooth and combined.
- Make the Batter: Using electric beaters, whisk the muscovado sugar and eggs together for about 2 minutes until the mixture is thick and pale. This aerates the batter for a light texture.
- Combine Ingredients: Add the plain flour, salt, cooled browned butter with melted chocolate, and vanilla extract to the sugar and egg mixture. Gently fold together with a metal spoon or spatula until everything is just combined and even in texture—avoid overmixing to keep the blondies tender.
- Add the Toppings and Bake: Pour the batter into the prepared tin and scatter the remaining white chocolate chunks and fresh raspberries evenly across the surface. Bake in the preheated oven for 40 to 45 minutes, until the blondies have risen evenly and have a dark golden crust on top.
- Cool and Serve: Allow the blondies to cool completely in the tin before slicing into squares. Cooling helps them set properly for clean cuts and enhances flavor.
Notes
- Browned butter (beurre noisette) adds a deep, nutty flavor that elevates standard blondies.
- Light muscovado sugar imparts a rich molasses taste and moist texture.
- Folding the dry ingredients gently helps maintain a tender crumb without toughness.
- Fresh raspberries add tartness and bursts of juiciness to contrast the sweet, creamy white chocolate.
- For clean slices, use a sharp knife and cut once the blondies are fully cooled.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
