RECIPE
The Best White Chocolate and Raspberry Blondie Recipe to Make Today
Sweet, tart and creamy, this flavour combination shines in these blondies
May 13, 2025
Say hello to our Milkybar® white chocolate and raspberry blondies! These gorgeous golden squares are sweet, chewy and bursting with flavour. The Milkybar® brings the smooth, creamy and dreamy, while the raspberries add a tart zing in every bite. It’s a brilliant pairing, and what makes it even better is just how easy they are to make. No fancy ingredients or equipment are required!
Raspberry and white chocolate is a classic combination, and one that translates beautifully to muffins, cheesecakes, and even mini rolls! Feeling more brunette and less blondie? Explore a range of flavours as you browse our Types of Brownies article.
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What is a Blondie?
A blondie is the rich, chewy and buttery sibling of the mighty chocolate brownie. The combination of creamy Milkybar® and brown sugar in this recipe gives them a luscious caramel flavour and a soft, fudgy texture, cut through with the tartness of the raspberries. They may be light in colour, but these white chocolate and raspberry blondies are big on flavour!
We recommend cooking the buttery baking spread with half the brown sugar and half the white chocolate before baking to boost the caramel flavour of this blondie recipe.
Blondie Variations
Can’t find raspberries? Try strawberries or blueberries, perhaps with the zest of a lemon for extra zing. Frozen berries also work well, but you will need to increase the baking time by five minutes. You could also swap out the 75g chopped Milkybar for 70g chopped toasted almonds – and perhaps a teaspoon of almond essence for a bakewell spin on it. Or, for a more tropical flavour, swap out the chopped white chocolate for 60g toasted coconut flakes.
You will need
- 20cm square brownie tin
- Baking paper
Ingredients
- 200g buttery baking spread
- 250g light soft brown sugar, split equally between two bowls
- 150g Milkybar®, divided in half
- 2 medium eggs, ideally at room temperature
- 300g plain flour
- 1 tsp baking powder
- 150g fresh raspberries
Milkybar White Chocolate Sharing Bar 90g
Each serving contains:
of an adult’s Reference Intake (RI)*
Energy per 100g:1626kJ/387kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Recipe
- Preheat your oven to 180°C/160°C fan/gas 4. Line a 20cm square tin with baking paper, letting the edges overhang to make the blondies easy to remove.
- Melt the baking spread, 125g of the sugar, and 75g Milkybar® in a pan over a low heat. Stirring continuously, increase to a medium-low heat until the mixture thickens to a caramel texture. Remove from heat.
- Meanwhile, whisk the eggs and remaining 125g sugar in a large bowl until frothy. Add in the white chocolate caramel mixture and mix until smooth. Sift and gently fold in the flour and baking powder until just combined – this will ensure that your blondies are chewy and fudgy, rather than dense.
- Break up and add the remaining 75g Milkybar®. You can either chop this, or place it into a ziplock bag and bash it with a rolling pin. If the kids are helping you make this recipe, they’ll love doing this!
- Pour the mixture into the tin and work it evenly to the corners with a spatula. Place the raspberries on top, pushing some down into the mixture.
- Bake for 30-35 minutes until the top is golden brown with a fudgy centre. Let the blondies cool completely before slicing, which gives them a chance to set.
Top Tips
Don’t overbake the blondies – they are best when slightly fudgy in the centre. As they cool, the centre will set. A cocktail stick inserted into the middle should come out clean with a few moist crumbs. For maximum fudge factor, store the whole tray in the fridge for a few hours.
Questions?
Store your blondies in an airtight container at room temperature.
In an airtight container, your blondies will last for up to five days.
Blondies freeze incredibly well. Simply pop them into an airtight container and freeze them for up to 3 months. To serve, defrost at room temperature.
Overmixing and overbaking can lead to dense, cakey blondies instead of chewy, fudgy blondies. Follow our recipe closely, and you’ll be on your way to blondie success!
Blondies should be golden brown on the edges but slightly soft in the middle. A toothpick inserted should come out with moist crumbs, not wet batter. If it's completely clean, they may be overbaked.
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