These Berry Blondies are fudgy, sweet and oh so moreish! They are packed full of my favourite berries and not forgetting a blondie’s signature white chocolate chips.
Blondies are one of my absolute favourite sweet treats they are one of the easiest traybakes to bake.
I used strawberries, blueberries, raspberries and blackberries in this recipe, but you could use any combination of berries you want.
How to Make Berry Blondies
For this berry blondie recipe, I used a 9”x 9” square spring form tin. I just find that it is the perfect size for traybakes like blondies and brownies and it makes between 12-16 blondies depending on how big you want them.
In this recipe, I used two different types of sugar. I used light brown sugar and granulated sugar, the light brown sugar gives the berry blondies a lovely hint of caramel and the granulated sugar helps make them lovely and fudgy.
The beginning of making blondies is similar to making cupcakes or cupcakes, by creaming together the butter and sugar before adding the remainder of the ingredients. For these berry blondies, you can use either unsalted butter or a baking spread like Stork.
Once you have added the remaining ingredients the mixture should be quite thick. This is the perfect blondie batter.
Add in the chocolate chips and fruit and fold through. I don’t know about you, but I love a thick chocolate chunk in my blondies, so I normally use a bar of chocolate and cut it up into cubes rather than using chocolate chips, but you can of course use chocolate chips if you prefer.
I cut the strawberries up into halves and quarters and left the raspberries, blueberries and blackberries whole.
When you fold the chocolate chips and fruit through, don’t worry if the fruit starts to break up further, especially the raspberries and blueberries this is totally fine.
Because of the extra moisture in these blondies, they might take slightly longer to bake than a traditional blondie. I started by baking them for 25-30 minutes.
After 25 minutes I checked them and then checked them every 3-4 minutes. You will know they are ready when they are golden brown on top and have a slight wobble to them. In total my blondies were in the oven for 35 minutes.
All ovens are different so you might find that your blondies take slightly longer or bake quicker. There is no exact time to get the perfect blondie.
I left the blondies to cool in the tin for 10-15 minutes before gently transferring them onto a wire rack to cool fully.
I decided not to decorate the top of the blondies but if you do want to you could drizzle over some melted white chocolate and decorate with any leftover berries.
Commonly Asked Questions
What is the difference between a brownie and a blondie?
So, the main difference between brownies and blondies is chocolate. Brownies are traditionally made with melted dark chocolate, but your blondies only have white chocolate chips in.
Blondies are made using light brown sugar and vanilla extract to give them a lovely caramelly flavour, and white chocolate chips are added before baking. Brownies are made by melting dark chocolate and butter together and folding this into the brownie batter.
Are blondies meant to be gooey in the middle?
Yes! Similar to brownies, your blondies should be soft and gooey in the middle.
How long do blondies last in the fridge?
So, you can keep blondies in the fridge, just make sure they are in an airtight container, and they should last around 3-4 days. You can also store blondies at room temperature in an airtight container for 3-4 days.
You can use any berries you fancy. You don’t need to use a mixture of berries you could use all raspberries or strawberries.
I didn’t decorate the top but if you wanted to you could melt 100g of white chocolate and drizzle over the top or decorate with leftover berries.
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For the Blondies
- 225 g Unsalted Butter or Stork
- 225 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 300 g Plain Flour
- 1 tsp Vanilla Extract
- 200 g White Chocolate Chips
- 50 g Strawberries (halved and quartered)
- 50 g Raspberries
- 50 g Blueberries
- 50 g Blackberries
To Make the Blondies
- Preheat the oven to 180C (160CFan) and line a 9-inch square cake tin with baking parchment. Leave to one side.
- In a bowl cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour and vanilla extract and mix again.
- Fold through the white chocolate chips and berries until they are evenly distributed.
- Pour the mixture into your cake tin and smooth until completely flat and even.
- Bake in the oven for 25-35 minutes. Because of the extra moisture from the berries they might take slighly longer to bake. Check them after 25 minutes and then every 3-4 minutes until they are golden in colour and ever so slightly wobble.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.