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    Home » In the kitchen » Raspberry and White Chocolate Blondies

    Raspberry and White Chocolate Blondies

    Published: Jun 3, 2018 · Modified: Jul 7, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    These easy raspberry and white chocolate blondies with coconut will become a new favourite recipe for your family. Chewy, fudgy blondies studded with tart raspberries, white chocolate chips and coconut!

    16 squares of blondie on a white background

    Do you know what kind of recipes are my favourite kind? The ones that are ready in under an hour, made in 1 bowl and taste good enough that they would be right at home in a fancy bakery. These raspberry and white chocolate blondies with coconut are EXACTLY that!

    But first up, what is a blondie?

    Simple! A blondie is pretty much the blonde version of a brownie. It's the vanilla to brownie's chocolate! The main difference between a brownie and a blondie is that instead of cocoa powder, there is just vanilla and brown sugar. It's almost like a butterscotch brownie!

    They have the same crispy top, the same fudgy and chewy centre, a pretty similar list of basic ingredients and the exact same ability to coerce you into eating way too many pieces in one sitting!

    Click here to pin this post to your baking board to save it for later and follow The Kiwi Country Girl on Pinterest for more great recipes, DIY projects and farm/garden tips!

    White chocolate and raspberry blondie squares on a white background

    However you choose to describe a blondie, they are delicious. Especially when you fancy them up to become raspberry and white chocolate blondies. I've been obsessing over the combination of raspberry and white chocolate since I made these muffins and I don't think I'll get over it anytime soon. Which is actually kind of weird considering that I don't even like white chocolate. Plus, this time I decided on a whim to throw in some coconut and it was GENIUS!

    The other way that blondies are similar to brownies is that making blondies is so simple! Mix together wet and dry ingredients and then add the delicious mix ins and bake. You make the whole thing in the same big bowl or pot that you melt the butter in, which means less dishes and I'm always happy about that!

    Mixing bowl with blondie batter and raspberries, white chocolate and coconut

    Bake for 30 minutes until a toothpick inserted into the centre comes out almost clean and if you can, let them cool completely in the tin before slicing. This will allow them to set slightly more and you'll be able to get cleaner cuts. But if that doesn't worry you and you are all about getting involved in the gooeyness of freshly baked blondies, then get in there!

    Close up of raspberry and white chocolate blondies on white background

    And you might as well scoop some ice cream on top and call it dessert while you're there!

    Other easy, 1 bowl baking recipes to try

    Fudgy brownies

    The best chewy chocolate chip cookies

    Anzac biscuits

    Close up of a piece of white chocolate blondie

    Close up of raspberry and white chocolate blondies on white background

    Raspberry and White Chocolate Blondies

    These easy raspberry and white chocolate blondies with coconut will become a new favourite recipe for your family. Chewy, fudgy blondies studded with tart raspberries, white chocolate chips and coconut!
    4.64 from 36 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 16 servings
    Author: Laura

    Ingredients

    • 150 grams butter (melted)
    • ¾ cup (150 grams) brown sugar
    • ½ cup (105 grams) sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 ½ cups (210 grams) flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup raspberries (fresh or frozen)
    • ½ cup white chocolate chips
    • ½ cup dessicated coconut (optional)

    Instructions

    • Pre-heat the oven to 180°C/350°F. Line a 20x20cm (8x8") square brownie tin with baking paper and set aside.
    • Whisk together the melted butter and sugars in a large mixing bowl.
    • Add the eggs and vanilla and whisk together. 
    • Add the flour, baking powder and salt and mix it all together. Add the raspberries, white chocolate and coconut and mix into the batter.
    • Pour into the prepared tin and spread out evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
    • Allow the blondie to cool completely in the tin before removing and slicing.
    • Store in an airtight container at room temperature for 5 days.

    Notes

    Fresh or frozen raspberries can be used for this recipe. There is no need to thaw frozen berries before mixing them into the batter.
    Nutrition Facts
    Raspberry and White Chocolate Blondies
    Amount per Serving
    Calories
    277
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    7
    g
    44
    %
    Cholesterol
     
    41
    mg
    14
    %
    Sodium
     
    120
    mg
    5
    %
    Potassium
     
    97
    mg
    3
    %
    Carbohydrates
     
    39
    g
    13
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    265
    IU
    5
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    36
    mg
    4
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Tag me Today!Tag @thekiwicountrygirl or tag #thekiwicountrygirl!
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    Reader Interactions

    Comments

    1. Jenner says

      July 30, 2022 at 8:53 pm

      Can this blondie be frozen?

      Reply
    2. Erica says

      September 29, 2021 at 5:21 pm

      Could you substitute the raspberries for cranberries?

      Reply
      • Laura says

        January 07, 2022 at 1:48 pm

        Yes definitely!

        Reply
    3. Cameron says

      August 20, 2021 at 8:28 pm

      Can you sway the Raspberry and chocolate for fruit that is in season during the winter time.

      Reply
      • Laura says

        January 04, 2022 at 2:44 pm

        Absolutely!

        Reply
    4. Élodie says

      August 04, 2021 at 12:47 am

      5 stars
      Another great recipe from this blog! Very tasty, nice texture. I used a little less sugar and it did work pretty well! Thanks for sharing 🙂

      Reply
    5. Janet says

      January 30, 2021 at 12:28 pm

      5 stars
      First time making a Blondie. I didn't have any Raspberries on hand to add, so used Boysenberries instead, was just as delicious!! Will definitely be making this again, it's fantastic👌

      Reply
    6. Caitlyn says

      December 05, 2020 at 1:57 pm

      5 stars
      This is a beautiful blondie! We used fresh raspberries from the garden and substituted the butter for approx. 150ml of vegetable oil. It is very moist and I would recommend!

      Reply
    7. Catherine says

      August 01, 2020 at 3:03 pm

      Mine came out really dry and cakey. Any idea where I went wrong?

      Reply
      • Laura says

        August 16, 2020 at 11:33 am

        Hi Catherine, maybe try baking for less than the recommended time as ovens can be quite different! Laura

        Reply
    4.64 from 36 votes (33 ratings without comment)

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