Brown Butter, Raspberry and White Chocolate Blondies

Wanna make something that involves minimal washing up, takes less than an hour and is really freaking delicious!? These blondies have got your back.

Raspberries and white chocolate are a match made in heaven and taste bloody beautiful when paired with the nutty flavour of browned butter. Brown butter was a bit of a craze a few years ago in the baking world and while I don’t really jump on many trends (cake pops being the worst baking trend of all time), brown butter is one trend that I am glad I tried.

If you haven’t tried brown butter for yourself yet,  try it with these blondies and thank me later.

Brown butter is actually quite simple to make, you are just taking the butter a little bit past the melted stage – to the point of almost burning it. The trick is to take it off of the heat once it starts to foam, you will see the little brown flecks on the bottom of the pan. Make sure to scrape all these bits up – they are what gives that wonderful nutty flavour! 

Ingredients (makes nine):

  • 250g butter
  • 300g white chocolate, chopped into chunks 
  • 220g caster sugar
  • 4 eggs
  • 260g plain flour
  • 200g raspberries


  1. Preheat the oven to 180oc and line a 20cm square tin with greaseproof paper
  2. Place 200g of the white chocolate in a heatproof bowl and set aside 
  3. Begin by browning the butter. Place the butter into a small saucepan, on a low-medium heat and begin to slowly melt. After it has melted fully, it will begin to foam, cackle and spit. Keep it on the heat until it starts to turn a deep golden colour and brown flecks appear at the bottom. Pour the butter into the bowl with the white chocolate so the chocolate melts and then leave to cool slightly
  4. Meanwhile, whisk the eggs and sugar together until they have turned pale and doubled in volume
  5. Fold in the flour, taking care not to knock out to much air and then stir in the cooled butter and chocolate mixture
  6. Stir through the raspberries and the rest of the chopped chocolate and then pour into the tin and level off
  7. Bake for 30-35 minutes or until golden on top and a skewer in the middle comes out with only a few moist crumbs
  8. Leave to cool completely before cutting into squares