Irresistible White Chocolate and Raspberry Blondies Recipe

Sweet and indulgent white chocolate blondies burst with vibrant raspberry swirls that promise pure decadence.

Soft edges combine perfectly crisp centers in this irresistible dessert.

Crumbly yet moist textures create a delightful contrast that melts in your mouth.

Baking enthusiasts will adore how simple ingredients transform into an elegant treat.

Professional pastry skills aren’t required to craft these stunning blondies.

Rich white chocolate chips complement tangy raspberries for a sophisticated flavor profile.

You’ll want to savor every delectable bite of this mouthwatering confection.

Why Nigella White Chocolate And Raspberry Blondies Are So Lovely

• Indulge in Sweet Simplicity: This blondie recipe offers an incredibly straightforward baking experience with minimal steps, perfect for both novice and experienced bakers.
• Burst with Fruity Decadence: Vibrant raspberries scattered across the white chocolate base create a stunning visual and flavor contrast that elevates this dessert from ordinary to extraordinary.
• Create Crowd-Pleasing Treat: These blondies are ideal for gatherings, potlucks, and family dessert nights, guaranteed to impress with their luxurious combination of white chocolate, crunchy macadamias, and tangy raspberries.
• Customize with Ease: Bakers can personalize the recipe by swapping nuts or adding different chocolate chips, making it a versatile dessert that adapts to personal preferences and pantry ingredients.

What You’ll Need For Nigella White Chocolate And Raspberry Blondies

• White Chocolate: A sweet and creamy ingredient that adds richness and flavor to the blondies.
• Butter: Provides moisture and helps create a tender, soft texture in the dessert.
• Sugar: Adds sweetness and helps create a golden, caramelized exterior.
• Eggs: Bind the ingredients together and contribute to the blondies' structure.
• Flour: Forms the primary structure of the blondies and provides a soft, cake-like consistency.

• Chocolate Chips, Macadamia Nuts: Add extra texture, crunch, and bursts of flavor throughout the blondies.

• Raspberries: Bring a fresh, tangy contrast to the sweet white chocolate base and create a beautiful visual appeal when scattered on top.

Steps To Bake Nigella White Chocolate And Raspberry Blondies

Step 1: Prepare Baking Setup

Preheat the oven to 350°F. Line a rectangular baking pan with parchment paper and lightly grease the surface to prevent sticking.

Step 2: Melt Chocolate and Butter

Create a smooth, creamy mixture by melting white chocolate and butter together. Allow the blend to cool for a few minutes to prevent scrambling eggs.

Step 3: Whip Sugar and Eggs

In a separate mixing bowl, beat sugar and eggs until the mixture becomes light, fluffy, and fully integrated with a silky smooth texture.

Step 4: Combine Chocolate Mixture

Gently stir the slightly cooled chocolate-butter blend into the sugar-egg mixture, ensuring a consistent and even incorporation.

Step 5: Incorporate Dry Ingredients

Softly fold flour into the wet ingredients, being careful not to overmix. The goal is a smooth, lump-free batter.

Step 6: Add Delightful Mix-Ins

• White chocolate chips
• Chopped macadamia nuts

Ensure these ingredients are evenly distributed throughout the batter.

Step 7: Prepare for Baking

Pour the batter into the prepared baking pan. Scatter fresh raspberries across the surface and gently press them into the batter.

Step 8: Bake to Perfection

Bake in the preheated oven for 35-40 minutes. The blondies are done when the edges are golden and a toothpick inserted comes out with a few moist crumbs.

Step 9: Cool and Serve

Allow the blondies to cool completely in the pan. Once cooled, slice into square portions and serve.

Tips That Help With Nigella White Chocolate And Raspberry Blondies

• Measure Ingredients Precisely: Use exact measurements for white chocolate, butter, and flour to ensure the perfect blondie texture and consistency.
• Temper Chocolate Carefully: Allow melted white chocolate and butter to cool slightly before mixing to prevent scrambling eggs and maintain smooth batter.
• Fold Gently: Mix flour and add-ins like chocolate chips and macadamias with a light hand to keep the blondies tender and prevent overmixing.
• Strategic Raspberry Placement: Scatter and gently press raspberries on top of the batter to create beautiful, evenly distributed fruit pockets throughout the blondies.
• Check Doneness Wisely: Watch carefully during the 35-40 minute baking time and test with a toothpick to avoid overbaking, which can dry out the blondies.

Tasty Variations For Nigella White Chocolate And Raspberry Blondies

• Gluten-Free Variation: Replace wheat flour with almond flour or gluten-free blend for celiac-friendly blondies with same rich texture.
• Vegan Alternative: Swap butter and eggs with coconut oil, mashed banana, and vegan white chocolate chips to create plant-based version.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of sugar, reducing overall calorie content while maintaining sweet flavor profile.
• Nut-Free Version: Remove macadamias and substitute with white chocolate chunks or additional raspberries for those with nut allergies.

Perfect Matches With Nigella White Chocolate And Raspberry Blondies

• Pair with Sparkling Rosé: Complement the sweet white chocolate and tangy raspberries with a chilled, light rosé that enhances the dessert's fruity and creamy notes.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the blondies to create a luxurious contrast in temperature and texture.
• Brew Lavender Earl Grey Tea: Steep a fragrant lavender Earl Grey tea that adds delicate floral undertones, balancing the rich sweetness of the blondies.
• Serve with Mascarpone Cream: Dollop a light mascarpone cream on the side, providing a silky, subtle counterpoint to the dense, sweet blondie squares.

How To Store Nigella White Chocolate And Raspberry Blondies Well

• Store blondies in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or lid to prevent drying out.
• Wrap individual blondie squares in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness and flavor preservation.
• Remove frozen blondies from the freezer and let them defrost at room temperature for 1-2 hours. Avoid microwaving to maintain texture.
• Warm briefly in the oven at 150C (300F) for 5-7 minutes to restore softness and bring out the white chocolate's rich flavor. Avoid overheating to prevent drying.

FAQs About Nigella White Chocolate And Raspberry Blondies

• Are white chocolate and raspberries a good flavor combination?

White chocolate’s creamy sweetness perfectly complements the tart, bright flavor of raspberries, creating a balanced and delicious dessert that’s both rich and refreshing.

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but don’t thaw them first. Add them directly from the freezer to prevent color bleeding and maintain their shape during baking.

• How do I know when the blondies are perfectly baked?

Look for golden edges and a slightly firm center. A toothpick inserted in the middle should come out with a few moist crumbs, which indicates the blondies are done but not overbaked.

White Chocolate And Raspberry Blondies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 34 reviews

• Total Time: 50-55 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Irresistible white chocolate and raspberry blondies bring sweet-tart magic to dessert lovers. Buttery, rich layers meld heavenly flavors that dance across palates, inviting you to savor each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 200g (7 ounces) soft light brown sugar
• 110g (3.9 ounces) plain flour
• 2 large eggs
• 100g (3.5 ounces) butter

Chocolate and Nuts:

• 100g (3.5 ounces) white chocolate
• 100g (3.5 ounces) white chocolate chips
• 50g (1.8 ounces) macadamia nuts, chopped

Fruit:

• 50g (1.8 ounces) raspberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 20x23cm baking tin by lining with parchment paper and lightly greasing the surface.
2. Create a smooth, glossy mixture by gently melting white chocolate and butter together, then allow to cool slightly at room temperature.
3. In a separate mixing bowl, whisk sugar and eggs until the mixture becomes light and creamy with a uniform consistency.
4. Slowly incorporate the cooled white chocolate and butter mixture into the sugar-egg blend, stirring carefully to maintain a smooth texture.
5. Gradually fold flour into the wet ingredients, ensuring no dry pockets remain and mixing until just combined to prevent overmixing.
6. Delicately integrate white chocolate chips and chopped macadamia nuts into the batter, distributing evenly throughout.
7. Transfer the batter into the prepared tin, spreading it evenly with a spatula.
8. Sprinkle fresh raspberries across the surface, gently pressing them into the batter to secure their position.
9. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the edges turn golden and a toothpick inserted comes out with minimal crumbs.
10. Remove from oven and allow to cool completely within the tin to set the structure.
11. Once thoroughly cooled, slice into square portions and serve.

Notes

• Use fresh, ripe raspberries for the most vibrant burst of flavor and color in your blondies.
• Ensure white chocolate and butter are melted slowly and carefully to prevent burning or separation.
• Test doneness by inserting a toothpick – it should come out with a few moist crumbs for perfectly fudgy blondies.
• For gluten-free options, swap regular flour with a high-quality gluten-free all-purpose flour blend to maintain the same rich texture.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250 kcal
• Sugar: 22 g
• Sodium: 50 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 40 mg