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White Chocolate and Raspberry Blondies

Lemon Glazed White Chocolate and Raspberry Blondies

With chewy edges and a fudgy centre, these lemon glazed White Chocolate and Raspberry Blondies are irresistibly delicious and so easy to make! Each blondie is filled with creamy white chocolate chunks, juicy raspberries, and refreshing hints of lemon zest. For a decorative touch, they're finished with a tangy lemon glaze and a sprinkle of freeze-dried raspberries.

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Prep: 20 minutes
Cook: 25 minutes
Cooling time: 2 hours
Total: 2 hours 45 minutes
Servings: 12

Ingredients

For the white chocolate raspberry blondies:

  • 180 grams Unsalted butter ¾ cup + 1 tbsp
  • 250 grams Light brown sugar 1 + ¼ cup
  • 2 medium Eggs (room temp)
  • 1 teaspoons Vanilla extract
  • 200 grams Plain flour 1 + ⅔ cup
  • 0.5 teaspoon Salt
  • 1 Lemon zest only
  • 150 grams Fresh or frozen raspberries 1 cup
  • 150 grams (5 + ¼ oz) White chocolate (roughly chopped) 5 oz.

For the lemon glaze and decoration:

  • 100 grams Icing sugar ¾ cup + 1 tbsp
  • 1 Lemon juice only (you can use the same lemon used to make the blondie mixture)
  • 1 tablespoon Freeze-dried raspberries optional

Instructions

  • Preheat the oven to 180°C fan / 200°C conventional. Line a 20cm square baking tin with greaseproof paper.
  • Place the butter in a large heatproof bowl and microwave for 30-60 seconds or until melted.
    180 grams Unsalted butter
  • Add the brown sugar, eggs and vanilla extract to the melted butter and mix to combine.
    250 grams Light brown sugar, 2 medium Eggs (room temp), 1 teaspoons Vanilla extract
  • Add the flour and lemon zest (reserve the juice to make the glaze). Fold until the blondie mixture is smooth and combined.
    200 grams Plain flour, 1 Lemon
  • Fold in the raspberries and white chocolate chunks.
    150 grams Fresh or frozen raspberries, 150 grams (5 + ¼ oz) White chocolate (roughly chopped)
    a bowl of blondie mixture with raspberries and white chocolate chunks
  • Spread the blondie mixture out in the baking tin and smooth out the top.
  • Bake in the centre of the oven for 25 minutes for a soft and gooey texture. Or 30 minutes for a firm and dense texture. For more details on baking time, refer to the notes in the blog post above.
  • Leave to cool completely in the baking tin (2 hours in the fridge or 4 hours at room temperature). You can also cover the baking tin in foil and leave the blondes overnight.
  • To make the glaze, stir the icing sugar and lemon juice together until smooth and glossy.
    100 grams Icing sugar, 1 Lemon
  • Lift the cooled blondies out of the baking tin and pour the glaze on top, spreading it to the edges.
  • Scatter the freeze-dried raspberries on top and leave to set before slicing. Enjoy!
    1 tablespoon Freeze-dried raspberries

Video

Notes

Store these blondies in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4-5 days.