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White chocolate raspberry blondies @ Blondies beri

If you’re looking for another simple dessert recipe that requires neither heavy mixing or tedious processes, this recipe should go into your list. And this is also an excellent alternative for those who doesn’t find dark chocolate-based desserts appealing.

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One of the best blondie recipes I have is from the book “Extreme Brownies’ by Connie Weis. The stained page with marks all over has proven the countless numbers of blondie-baking I have made. Such a simple recipe with absolutely delicous result. The author grows her own berries but still she freezes them for this purpose. Must use frozen berries! To add colors and enhance the berries flavour, I would add packed frozen berries to this white beauty. Blueberries, blackberries, dark raspberries and the vibrant strawberries. They do wonders in this dessert.

IMG 4230 1 WEB2 6 gourmetwhisk by mazmin shariff

All kinds of berries are pretty much expensive in a tropical country like ours particularly because they are pricey and can hardly grow beautifully. We do have strawberries grown in the highland but they are not as luscious and juicy as the imported ones. And they don’t keep well as they get pretty soggy and watery once we reach home from the highland. But it’s so much cheaper in the highland so we would buy them in bulk and keep them frozen.

IMG 4163 1 WEB2 2 gourmetwhisk by mazmin shariff

When making blondies or any kinds of bar desserts, try not to overmix the batter when flour is being added. Traces of flour is okay. We do not want a tough texture resulted from gluten formation.

IMG 4136 1 gourmetwhisk by mazmin shariff

The original recipe calls for chilling the blondie for 7 to 8 hours. We were rarely able to do that. We do not want to break the children’s hearts eagerly waiting for this dessert and they don’t mind eating it warm, do we?

IMG 4195 1 1 gourmetwhisk by mazmin shariff

Unlike my kids, I would find myself religiously following Connie’s advice to chill the blondies well. In the meantime, I normally prepare her ultimate white chocolate cream cheese frosting to top those pretty rosy blondies. Honestly, I sometimes give this recipe a tweak here and there just to have some variations. The result would still be awesome.

IMG 4235 1 WEB2 2 1 gourmetwhisk by mazmin shariff

Awesome recipe indeed, Connie Weis!

White chocolate raspberry blondies

Recipe by MazminCourse: DessertCuisine: EuropeanDifficulty: Easy


Prep time


Baking time






  • Blondies
  • 170 grams butter

  • 170 grams premium white baking chocolate

  • 4 large eggs

  • 400 grams fine sugar (I use 350 grams)

  • 1 teaspoon salt

  • 2 teaspoons vanilla essence

  • 320 grams all purpose flour

  • 1/2 teaspoon baking powder

  • 170 grams raspberries, frozen (I use mixed berries)

  • White chocolate cream cheese frosting
  • 55 grams premium white baking chocolate

  • 170 grams cream cheese

  • 170 grams unsalted butter (room temperature)

  • 1 teaspoon vanilla essence

  • 170 grams icing sugar

  • Garnish
  • 2 tablespoons freeze-dried raspberries


  • Berry Blondies
  • Preheat oven to 175C.
  • Prepare a 9 X 13 inch baking pan, lined with aluminium foil that is lightly greased.
  • Place chocolate and butter in a mixing bowl, set over a double boiler with simmering water. Stir.
  • In another bowl, lightly beat the eggs then pour sugar and salt into it, whisking just until incorporated. Add the vanilla.
  • Sift flour and baking powder over the mixture then stir using a spatula.
  • Fold in frozen berries.
  • Pour into the baking mould and bake for 35-40 minutes, until a toothpick inserted comes out clean.
  • Cool at room temperature for at least 15 minutes before chilling it for another 7 hours.
  • Spread topping evenly.
  • Chopped freezed-dried berries and sprinkle on top if desired.
  • White chocolate cream cheese frosting
  • Melt white chocolate over boiling water or in a microwave.
  • In another bowl, beat cream cheese and butter until creamy. Add vanilla and melted chocolate.
  • Add icing sugar and cream the mixture on a medium speed until smooth.

Blondies beri

Blondies ialah brownies yang tiada ada koko atau coklat gelap dalamnya tetapi ada vanila dan kadang-kadang coklat putih. Untuk penggemar dessert yang tak suka coklat gelap, blondies lah gantinya.

Antara resipi blondies yang paling kerap kami buat ialah resipi ‘White Chocolate Raspberry Blondies’ oleh Connie Weis. Buku Connie ‘Extreme Brownies’ ada puluhan brownies dan blondies yang sedap-sedap belaka. Inilah resipi yang ramai customer kami suka jadi, sebab itulah kami nak kongsikan di sini.

Resipi asal guna semua raspberries yang sememangnya mahal di sini. Jadi kami biasa gunakan berries beku yang biasa dijual di pasaraya. Dalam peket ni kebiasaannya ada campuran beberapa jenis beri seperti strawberries, blackberries, blueberries dan raspberries. Cara lain ialah gunakan semua strawberry. Beli saja strawberry Cameron dan bekukan. Buah strawberry Cameron jauh lebih murah Yang penting, buah mesti beku.

Bila buat blondies ini, juga penting ialah tidak terlebih pukul adunan. Tepung mestilah diayak atas adunan butter dan kaup balik gunakan spatula. Jika ada serbuk tepung sikit-sikit, biarkan. Kita tak mahu blondies yang liat sebab ada gluten yang terhasil sebab kita terlebih pukul.

Sekali dengan resipi blondies ni ada resipi toppingnya. Resipi asal yang ni memang sedap tetapi jika ada resipi cream cheese frosting lain, boleh juga digunakan untuk tukar-tukar rasa. Cuma pastikan blondies dah disejukkan dalam chiller semalaman sebelum kita keluarkan dari loyang dan sapu toppingnya.

Silalah cuba resipi Connie Weis ni!



10-12 minit


20 minit


40 minit


38 Ringgit


  • Blondies beri coklat putih
  • 170 gram mentega

  • 170 gram coklat masakan putih (Beryls, Selbourne, Sicao, Van Houten)

  • 4 telor gred A

  • 400 gram gula halus (boleh kurangkan kepada 350 gram)

  • 1 sudu kecil garam

  • 2 sudu kecil esen vanila

  • 320 gram tepung gandum

  • 1/2 sudu kecil serbuk penaik

  • 170 gram buah berries beku

  • Topping krim keju coklat putih
  • 55 gram coklat putih

  • 170 gram krim keju (cream cheese)

  • 170 gram mentega (lembut)

  • 1 sudu kecil esen vanila

  • 170 gram gula aising

  • Hiasan
  • 2 sudu besar buah beri kering beku, dicincang


  • Panaskan ketuhar 175C.
  • Sediakan loyang 9 X 13 inci (boleh guna 10 X 10 untuk blondies yang lebih tebal sikit). Alaskan loyang dengan kertas aluminium atau kertas parchment. Pastikan alas tutup bahagian dinding dalam loyang.
  • Guna teknik ‘double boil’ untuk cairkan mentega dan coklat putih. Boleh juga guna ketuhar gelombang mikro untuk proses ini. Gunakan ‘hand whisk’ untuk kacau adunan hingga semua sebati.
  • Dalam mangkuk lain, campurkan telor, gula dan garam. Pukul adunan sampai campuran sebati dengan ‘hand whisk’. Masukkan esen vanila.
  • Ayakkan tepung dan serbuk penaik atas adunan dan kacau guna spatula. Jangan terlebih gaul.
  • Masukkan buah berries beku dan kaup dalam adunan.
  • Bakar 35-40 minit di rak paling bawah. Guna lidi untuk pastikan adunan masak. Bahagian atas akan jadi keperangan bila masak.
  • Jika mahu, tabur buah beri kering beku di atasnya.
  • Sejukkan pada suhu bilik sebelum sejukkan di dalam peti sejuk selama 7 jam.
  • Untuk topping, pukul krim keju dan mentega dalam mangkuk hingga adunan tidak berketul dan lembut.
  • Masukkan coklat putih yang sudah dicairkan (pastikan dah sejuk) dan vanila. Pukul speed perlahan hingga sebati saja.
  • Masukkan gula aising dan pukul sebati.
  • Sapukan topping.


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About Me

Mazmin Shariff

A mom, baker and cook, living in Malaysia, sharing the best curated and tried tips and recipes she has in her collection.



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