White chocolate and raspberry is one of those combinations that just works. The richness of the chocolate, the sharpness of the fruit; they balance each other out perfectly. In this recipe, we’ve used our very own Wizards Magic white chocolate from our York's Magic range, which is infused with honey. It adds a subtle sweetness and a bit more depth to the flavour.
The texture is everything you want in a blondie: soft and chewy in the middle, with golden, slightly crisp edges. The raspberries bring a hit of tartness that cuts through the sweetness, and the honey in the chocolate gives the whole thing a smooth, almost caramel-like finish.
They’re quick to make, great for sharing, and just that bit different thanks to the chocolate. A simple bake, but with a twist that makes it stand out.
Follow along if you want to find out how to make it!
White Chocolate and Raspberry Blondie Recipe
Ingredients
- 70g unsalted butter, melted
- 225g light brown sugar
- 2tsp vanilla extract
- 1 large egg
- 210g plain flour
- 150g York's Magic white chocolate, rough chopped
- 50g fresh raspberries (we cut ours into halves!)
Method
- Preheat oven to 160 C fan. Grease and line an 8x8 baking pan with baking or parchment paper, ensuring two sides overhang (for ease later on😉)
- In a large bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined.
- Stir in flour and white chocolate chunks. Fold in raspberries.
- Pour the batter in prepared pan, and place in the oven for 30 minutes.
- Bake until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely (to ensure maximum fudge!).
- Enjoy 😋