White Chocolate Raspberry Jam Blondies

When a classic blondie and a jam thumbprint cookie collide…soft, chewy and just the right amount of fudgy, with pure jammy perfection in every bite. These white chocolate raspberry jam blondies come together in under 1 hour (no mixer required!).

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What Makes these Blondies Special?

I’m so glad you asked! White chocolate and raspberry is a pretty iconic flavour combo. What takes these blondies to the next level is the addition of tangy raspberry jam, swirling through every bite for that perfect balance of sweet and tart. You can make them any time of year, and the best part — no chunks of fruit to interrupt that smooth, fudgy texture (because honestly, fruit chunks are kind of a buzz kill in blondies). These are also made with brown butter, adding that intense toasty, butterscotch flavour capable of elevating any blondie from good to simply unforgettable.

Let’s Talk Ingredients

1. Butter (unsalted, ideally) is browned first to bring out the nutty, caramelised undertones that take these blondies to the next level. Trust me, it’s worth the extra step. Plus, your kitchen will smell ridiculously good afterwards.
2. Plain flour: stick with plain, all-purpose flour here. Self-raising flour has added leavening agents which will turn your blondies into cake. We’re aiming for chewy, not light and airy!
3. Baking powder: add just a touch to give the blondies a little lift without pushing them into cakey territory.
4. Salt makes the white chocolate pop. Don’t skip it! Unless you’re using salted butter, in which case reduce by half.
5. Brown sugar is essential to any blondie recipe. Its molasses content keeps them soft, chewy and perfectly moist.
6. Granulated sugar gives the blondies that shiny, crackly top.
7. Eggs: two large eggs (about 55-60g each) are needed for this recipe. Use room temp eggs to ensure your batter comes together smoothly.
8. Vanilla extract teams up with brown butter and sugar to give these blondies a warm, butterscotch flavour.
9. White chocolate chips — need I say more? If you’re feeling fancy, roughly chop up a white chocolate bar instead.
10. Raspberry jam is piped and swirled into the blondie batter right before baking. Use good quality jam or preserves, not jelly, which is too thick and, well…gelatinous.

*For precise measurements, please refer to the recipe card below

Step-by-Step: White Chocolate and Raspberry Jam Blondies

Brown the butter (it’s super quick and easy!)

1. Melt the butter – Cut the butter into evenly sized pieces. In a light-coloured saucepan (so you can see the colour change) melt the butter over low to medium heat.

2. Cook until brown and nutty – Let the butter gently simmer away, giving it the occasional stir to ensure the milk solids don’t stick to the bottom. As the water evaporates, it will begin to look foamy. Once the foaming dies down, the butter will start to turn a golden-amber colour and you’ll notice brown specks forming at the bottom. This is your cue! Butter can quickly go from brown to burnt, so don’t walk away.

3. Remove and cool – Once it’s golden brown and you can smell a toasty, nutty aroma, quickly remove the pan from the heat. Pour the brown butter into a heatproof bowl to stop the cooking, and set aside to cool.

Make the blondie batter

1. Prep the oven and tin – Preheat your oven to 180°C (160°C Fan/350°F). Line a 20 x 20 cm (8 x 8 in) baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed areas with butter or oil.

2. Combine the dry ingredients – Start by whisking together the flour, baking powder, and salt.

3. Combine the wet ingredients – In a separate bowl, combine the granulated sugar and brown sugar with the slightly cooled brown butter. Whisk well for at least 30 seconds. The mixture will look kind of greasy and grainy at this stage (fear not!). Add the eggs and vanilla, then whisk until smooth and fully combined.

4. Add the dry to the wet – Gradually add the dry ingredients to the wet until fully incorporated. Don’t overmix — just stir until no dry flour remains. The batter will be on the thick side.

5. Fold in the chocolate – Gently fold the white chocolate chips through the batter until evenly distributed throughout. If using any other add-ins, such as chopped nuts, now’s the time to toss those in too!

6. Spread the batter – Scrape the batter from the bowl into your prepared baking dish. Use a rubber spatula to spread the batter evenly, being sure to nudge it into the corners.

Make the raspberry chevron pattern

1. Fill the piping bag – Spoon the jam into a small piping bag or sandwich bag, then twist the top to push the jam into one corner. No need for a piping tip, simply snip the corner with a pair of scissors and you’re good to go. For a finer drizzle, cut a small opening (as pictured). If you want extra jammy blondies, go ahead and make it bigger.

2. Pipe and drag – Pipe horizontal lines of jam across the surface of the blondie batter — it might look a little messy and that’s okay. Take a skewer, a toothpick, or even the tip of a knife and gently drag it up through the lines of jam, then down, and repeat to create a chevron pattern. Try not to press all the way to the bottom of the pan.

Bake, cool, and slice!

1. Bake the blondies – Bake for 20 to 30 minutes, or until the edges are lightly golden and the middle looks just about set. For a soft and gooey texture, start checking around the 20-minute mark. A toothpick inserted into the centre should come out with a few moist, sticky crumbs attached. Try not to overbake, and don’t worry if they seem a little soft in the centre — they’ll continue to firm up as they cool.

2. Cool, slice, then devour – Place the pan on a wire rack and let the blondies cool for at least 30 minutes. The longer they cool, the cleaner they’ll cut. Use the overhanging parchment paper to lift the blondies out of the pan, then slice them into squares with a sharp knife. Grab a square and enjoy!

Tips & Tricks for Blondie Success