Nigella White Chocolate And Raspberry Blondies

Right, here’s the truth — these blondies are the baking equivalent of a rom-com with Hugh Grant and an excellent soundtrack. A little gooey, delightfully sweet, full of heart, and yes, they always get applause in the end. I meant to make a batch for a neighbour the first time I tried this recipe — except I tasted one, then another, and before you know it, I’m texting her with an apology and crumbs on my jumper.

So yes, Nigella’s White Chocolate and Raspberry Blondies are officially that good. They’re fudgy, buttery, and have those lovely tart raspberry pockets that cut through the sweetness like a good comeback line. Plus: macadamia nuts. Crunchy, posh, and totally worth it.

Let’s bake, shall we?

Ingredients List

• 100g white chocolate — for that creamy richness. Use good quality or forever regret.
• 100g unsalted butter — melted with the choc for maximum silky fusion.
• 200g soft light brown sugar — gives blondies that caramel-like chew.
• 2 large eggs — room temperature, please.
• 110g plain flour — nothing fancy, just the classic.
• 100g white chocolate chips — because one type of chocolate wasn’t enough.
• 50g macadamia nuts, chopped — optional, but if you skip them, I’ll pout.
• 50g fresh raspberries — slightly squished ones still work. Honest.

How to Make It (Instructions)

1. Preheat the oven to 180°C (350°F), Gas mark 4. Line and grease a 20x23cm tin. I never trust non-stick — always line.
2. Melt the white chocolate and butter together in a bain-marie or microwave. I go microwave (30-second bursts) because I’m impatient. Let it cool a bit so it doesn’t scramble your eggs later.
3. In a separate bowl, whisk the brown sugar and eggs together until well blended. Not frothy — just smooth and friendly.
4. Slowly stir in the cooled chocolate-butter mix. If it smells amazing, you’re doing it right.
5. Gently fold in the flour with a spatula. Don’t overmix unless you fancy blondie bricks.
6. Add the white choc chips and chopped macadamias, and fold again. Resist eating it raw. Or don’t. I won’t judge.
7. Pour into your prepared tin, smooth the top, and then artfully dot the raspberries across. Press them down just a little.
8. Bake for 35–40 minutes. You want golden edges and a slight wobble in the middle. Mine’s perfect at 40 in a gas oven.
9. Cool completely in the tin before slicing. Or don’t — but good luck cutting them warm.

(Also: I once forgot to line the tin. It was tragic. Don’t be like me.)

Common Mistakes

Why are my blondies cakey, not fudgy?
You probably overmixed the batter or baked them too long. Fudgy blondies need a light hand and a watchful eye.

Why did my raspberries disappear?
They sink a bit as they bake — that’s normal. Pressing them gently into the top before baking helps.

My white chocolate seized when melting. Why?
Ah, classic. White chocolate burns fast. Use low heat, stir constantly, and keep moisture out.

Why are they underdone in the centre?
Check your oven temp. Also, they’ll firm up as they cool — don’t panic if they wobble slightly.

What’s with the greasy bottom?
Too much butter or underbaking can cause this. Use parchment and let them set before slicing.

Storage Tips

• Fridge: Store in an airtight container for up to 3 days. Still divine cold.
• Freezer: Freeze individually wrapped slices in a container for up to 3 months.

What to Serve With It

• Vanilla ice cream — because warm + cold = heaven.
• A tart berry compote — doubles down on the raspberry, cuts the sweetness.
• A cup of builder’s tea or black coffee — balances the richness. Plus, we’re British.

FAQ Section

Can I make these gluten-free?
Yes — swap plain flour for a good gluten-free blend. Add ¼ tsp xanthan gum if needed.

Can I use frozen raspberries?
Absolutely. No need to thaw, but dust lightly in flour to stop them bleeding too much.

Do I have to use macadamia nuts?
Nope. Swap for pecans, walnuts, or skip altogether if you’re nut-free.

How do I know when they’re done?
Edges should be set and golden, middle slightly soft. A skewer should come out with moist crumbs — not raw batter.

Can I double this recipe?
Sure! Use a larger tin and add 5–10 minutes to the bake time. Keep an eye on it.

Try More Recipes:

• Nigella Prawn Risotto Recipe
• Nigella Chocolate Muffins
• Nigella Chocolate Roulade
• Nigella Lemon Meringue Pie