You will love these white chocolate and raspberry blondies. This raspberry blondie recipe is filled with chunks of white chocolate, raspberries, and nuts and is slightly healthier than most.
These delicious and fudgy white chocolate and raspberry blondies are perfect for any occasion.
❤️ Why You Will Love This Recipe
You will love this recipe for white chocolate and raspberry blondies because:
- These are filled with white chocolate, raspberries, and roasted nuts, and every mouthful of these blondie bars is full of texture and flavor.
- It is an egg-free recipe and uses silken tofu as an egg replacement.
- It is lower in fat because we have reduced the amount of butter in the recipe and replaced it with unsweetened apple sauce.
- These white chocolate and raspberry blondies are fudgy and not too sweet but still make you feel like you are eating something rich and decadent.
- This recipe makes 24 white chocolate blondies perfect for sharing or giving as gifts at Christmas, Thanksgiving, Valentine's Day, Easter, or other occasions.
👛 Cost to Make
Estimated cost = $12.17 or $0.51 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Silken tofu - is used instead of eggs, and it needs blending before adding it to the batter for easy mixing.
If you don't have egg allergies and want to use eggs, use three large eggs at room temperature and reduce the amount of baking powder to 4 level teaspoons.
All-purpose flour (plain flour) - for accuracy, please measure this by weight using kitchen scales because cup measurements can be inaccurate.
Baking powder - use level teaspoon measures rather than using heaped because too much baking powder can make the brownies taste bitter.
Butter - we have a reduced amount of butter in the recipe, but it still gives these chocolate raspberry blondies a lovely buttery taste but with much less fat.
We used salted butter in this recipe, but if you use unsalted butter, you will need to add about ½ teaspoon of salt to the dry ingredients.
Apple sauce - and silken tofu help to make the brownies moist, similar to what butter does but without the fat.
White chocolate - to get nice chunky white chocolate bits through the raspberry blondies, chop up a block of white chocolate instead of using chocolate chips or bits.
Sugar - we used white sugar to give these a blond look, but you could use brown sugar or a combination of white and brown sugar.
If using brown sugar or a combination of sugars, be aware that this will alter the color and make them look darker.
Raspberries - use frozen or fresh raspberries. When using frozen raspberries, add these to the batter while still frozen.
You will need a small blender or food processor to blend the silken tofu into a smooth paste.
You will also need a baking tin 20 cm (8 inches) x 30 cm (12 inches) cake tin.
Step 1 - In a small food processor, blend the silken tofu until smooth. Put aside.
Step 2 - Sift the flour with the baking powder and put it aside and reserve 3 tablespoons of chopped nuts for the topping.
Step 3 - In a medium saucepan, place the butter and half the chocolate and melt over low heat until almost smooth remove from the heat and cool for 10 minutes.
Preheat the oven to 180 C (350 F).
Grease and line a 20 cm (8 inches) x 30 cm (12 inches) cake tin with baking paper, and extend the baking paper over two opposite sides - for easy removal from the cake tin after baking.
Step 4 - Add the apple sauce, sugar, blended tofu, flour, nuts, and the remaining chocolate to the butter mixture and stir to combine.
Step 5 - Gently fold in the frozen raspberries but don't over-mix.
Step 6 - Pour the batter into the prepared pan, use a spoon to smooth the surface, and sprinkle over the reserved chopped nuts.
Place into the preheated oven and bake for 30 - 40 minutes or until a skewer inserted into the center comes out with moist crumbs.
Step 7 - Remove from the oven and cool in the pan. Remove from the pan, cut into squares, and dust with icing sugar before serving.
💭 Recipe Tips
Line the tin
Line the tin with parchment paper to easily remove the white chocolate raspberry blondie from the cake tin after baking.
Before lining the cake tin, to the inside, add a few dots of butter to the sides and base of the cake tin to hold the parchment paper in place.
Do not thaw the raspberries, add them to the batter frozen to stop them from breaking up as you mix the batter.
Don't overmix the batter
For the best-textured blondies, don't over-mix the batter, stop mixing when everything has just combined.
All ovens vary, so check the blondies after 25 minutes of baking.
Blondies, like brownies, are best when they are a little undercooked and slightly soft in the middle.
👪 Serving Size
This recipe makes about 24 white chocolate and raspberry blondies. One piece about 5 cm (1.96 inches) square is a serving size.
🍬 Calories Per Serve
Each serving has about 252 calories and 12 grams of fat.
🥗 Serving Suggestions
Serve these as a dessert or to give as gifts for a special occasion like Thanksgiving, Christmas, or New Year.
Make this recipe with different fruits and nuts and add frosting if you like to make these suit the occasion, for example:
- For a 4th of July theme of red, white, and blue, use blueberries (fresh or frozen) instead of raspberries.
- For Valentine's Day, make the recipe as outlined and allow it to come to room temperature, and spread the top with a pink or white frosting decorated with pink or white cake decorating sprinkles.
Refrigerator: Blondies can be stored at room temperature for several days in an air-tight container. If you live in a humid climate, store them in a sealed container in the fridge.
When ready to serve, remove as many as needed and allow them to come to room temperature before serving.
Freezing: these white choc and raspberry blondies freeze very well.
Freeze them in serving-size bundles of 4-6 pieces (or however many you like), which means you can take out a required amount without defrosting the entire lot.
📋 Recipe Card
White Chocolate And Raspberry Blondies
- Small blender or food processor
- 20 cm (8 inches) x 30 cm (12 inches) cake tin
- 195 grams (6.88 ounces, ¾ cup) of silken tofu, blended until smooth
- 330 grams (11.64 ounces, 2 ¼ cups) of plain flour
- 4 ¾ level teaspoons of baking powder
- 92 grams (3.24 ounces) of butter
- 400 grams (14.10 ounces) of white chocolate, chopped
- 92 grams (3.24 ounces) of unsweetened apple sauce
- 225 grams (7.93 ounces, 1 cup) caster sugar (superfine)
- 115 grams (4 ounces, ¾ cup) of roasted chopped nuts
- 150 grams (5.29 ounces) of frozen raspberries, don't defrost
- 1 teaspoon icing sugar for dusting
- In a small food processor, blend the silken tofu until smooth. Put aside.
- Sift the flour with the baking powder and put it aside. Reserve 3 tablespoons of chopped nuts for the topping.
- In a medium saucepan, place the butter and half the chocolate and melt over low heat until almost smooth remove from the heat and cool for 10 minutes.
- Preheat the oven to 180 C (350 F). Grease and line a 20 cm (8 inches) square cake tin with baking paper and extend the paper over two opposite sides.
- Add the apple sauce, sugar, blended tofu, flour, nuts, and the remaining chocolate to the butter mixture and stir to combine.
- Gently fold in the frozen raspberries but don't over-mix.
- Pour the batter into the prepared pan, use a spoon to smooth out the surface, and sprinkle over the chopped nuts.
- Place into the preheated oven and bake for 30 - 40 minutes or until a skewer inserted into the center comes out with moist crumbs.
- Remove from the oven and cool in the pan.
- Before serving, dust the blondie with icing sugar and cut it into squares.