Dark Chocolate Raspberry Blondies

These Dark Chocolate Raspberry Blondies are the best mix of rich dark chocolate and juicy fresh raspberries. If you want to try a different version then leave out the raspberries and make a delicious batch of dark chocolate blondies.

dark chocolate raspberry blondies stacked up with fresh raspberries on top

With the warmer months on their way, I cannot wait to start cooking with fruit again. Blondies are one of my favourite spring bakes as they are lighter than chocolatey brownies. Mix that rich dark chocolate with slightly tart raspberries and you’re on to a winner.

Top Questions

Does raspberry and dark chocolate go together?
What’s the difference between brownie and blondie?
Should you refrigerate blondies?
Are blondies meant to be gooey in the middle?

close up of the dark chocolate raspberry blondies on a purple plate

Why you’ll love this dark chocolate raspberry blondies recipe

  • Dark chocolate and raspberries go so well together. The mix of flavours with the sweet vanilla blondies is to die for! You’ll be making dark chocolate raspberry blondies again and again.
  • Baking with fruit is so much fun, it’s a great way to enjoy your portion of fruit and the smashed raspberries look great in the raspberry blondies.
  • Dark chocolate blondies are so decadent. They are just rich enough without being too heavy. They make wonderful gifts as everyone likes chocolate and raspberries!


For the full recipe and instructions scroll to the bottom of the page for the recipe card.

Dark Chocolate

I love really dark, rich dark chocolate, especially in this dark chocolate blondie recipe, it mixes with vanilla extract and the sweet and bitter flavours are perfect together. You can adjust the cocoa level depending on how much dark chocolate you like.


One of the best summer fruits in my mind, raspberries are the perfect mix of sweet and tart. Making them perfect for blondies. Once washed and dried you can mix them into your raspberry blondies (I would leave a few out of the mixture to taste test and to stud the top of your blondies).

Vanilla Extract

A key ingredient in blondies, the light and sweet vanilla flavour it was distinguishes blondies from their chocolatey counterpart – the brownie. I used liquid vanilla extract for this recipe but if you’re feeling fancy you could try using vanilla pods.

How to make dark chocolate raspberry blondies – step by step

For the full recipe and instructions scroll to the bottom of the page for the recipe card.

castrer sugar and light brown soft sugar in a bowl
melted butter being poured into the sugar

Combine your caster sugar & brown with some melted butter. Make sure your butter isn’t too hot, melted but cooling.

eggs in a blondie mix
sieving the flour

Once that’s combined, add your eggs and mix the mixture together. Add the vanilla extract.

Sieve in the flour, baking powder and salt.

Mix all your ingredients together.

Add your chopped chunks of dark chocolate and stir through until it’s evenly distributed.

Pour the blondie mix into the baking tray.

dark chocolate raspberry blondies about to go into the oven

Stud the top of the dark chocolate raspberry blondies with your raspberries and bake until golden on top but still gooey in the morning.

Cut them into squares once they’ve cooled and enjoy!

close up dark chocolate raspberry blondies

Dark Chocolate Raspberry Blondies Top Tips

  • Take your raspberry blondies out the oven while they are still gooey in the middle. This way as they finish cooking after being in the oven they won’t dry out.

  • Wash your raspberries! No one wants to find a stray caterpillar in their blondie.

  • If you’re not a fan of bitter dark chocolate, try finding a chocolate with a lower cocoa content or my personal favourite – Cadbury’s dark milk buttons/bar. This is the perfect mix of dark chocolate and milk chocolate. Incredible with the raspberries in the dark chocolate and raspberry blondies.

Serving Suggestions

Blondies make the perfect afternoon snack and serve warm with a lovely cup of tea or coffee. By this logic, you should also serve them at elevensies too!

If you want to make this a raspberry blondie dessert, serve your squares warmed in the microwave for about 20 seconds (depending on the size of your blondie chunk). They serve with a large dollop of vanilla ice cream or whipped cream. You could even serve it with melted chocolate drizzled on top and more raspberries!


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Dark chocolate raspberry blondies substitutions and variations

Chocolate varieties

Swap out the dark chocolate for more of your favourite. I’ve tried this recipe with both milk and white chocolate and it has always come out wonderfully. If you’re feeling really decadent you could even mix the chocolate chunks together and have triple chocolate blondies.

Fresh berries like strawberries or blueberries

Spring and summer are upon us so that means it’s time to make summer berry blondies. You can add a mixture of blueberries, strawberries and raspberries into this recipe, either by studding the top of your blondie batter or mixing them in.

Biscoff spread

When you add the dark chocolate, try mixing in a spoonful of Biscoff spread. The slightly spiced lotus biscoff spread is incredible with the raspberry dark chocolate blondies.

Peanut Butter

Just like with the biscoff, peanut butter works wonderfully in this recipe. It’s slightly salty so balances the flavours really well. You should mix the peanut butter into your mix when you add the melted butter to your sugar.


Make these dark chocolate blondies even more chocolatey by spooning in some Nutella in and swirling it around your blondie batter. It creates a beautiful marble effect once the blondies are baked.

dark chocolate raspberry blondies piled up

These would be great addition to your Coronation party along with my King Charles Coronation Cake.

Storing / Making dark chocolate raspberry blondies ahead of time options

Blondies are best in my opinion when eaten warm, straight from the oven.

You can however freeze them once they are baked if you want to make them prior to needing them, but I would recommend making them fresh the day of or the day before you’re ready to eat your dark chocolate raspberry blondies.

dark chocolate raspberry blondies close up with vibrant fresh raspberries

Blondie FAQS

Does raspberry and dark chocolate go together?

Yes! Raspberry and dark chocolate go so well together, the sweet and slightly tart raspberries with the strong bitter dark chocolate is a match made in heaven. The flavours pair perfectly together and they bake really well too.

What’s the difference between brownie and blondie?

Brownies and blondies are really similar, they are both chewy and have a softer gooey centre. The main difference between brownies and blondies is that brownies have a rich chocolatey flavour from the cocoa powder but blondies are lighter and flavoured with vanilla.

Should you refrigerate blondies?

Once your blondies are cooked and cooled, if you have any leftovers you should refrigerate them to ensure they last longer. You can either wrap them in clingfilm or pop them in a Tupperware so they don’t taste fridgey.

Are blondies meant to be gooey in the middle?

Yes, blondies are meant to be a little gooey in the middle, if you bake them too much they will go cakey in the middle and may end up drying out. You can adjust the cooking time to find your ideal blondie texture.

chocolate piece and fresh raspberries on the baked dark chocolate raspberry blondies

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Dark chocolate raspberry blondies recipe

Dark Chocolate Raspberry Blondies

Sisley White
These Dark Chocolate Raspberry Blondies are the best mix of rich dark chocolate and juicy fresh raspberries. If you want to try a different version then leave out the raspberries and make a delicious batch of dark chocolate blondies.
5 from 3 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Bakes, Cakes, cookies, lunchboxes, Party Food, picnic food, Sweet Treats
Cuisine American, British, English, International
Servings 12 large slices
Calories 411 kcal


  • 175 grams (6.17 oz) unsalted butter
  • 200 grams (0.91 cups) light brown soft sugar
  • 150 grams (0.75 cups) caster sugar
  • 3 medium (3 medium) eggs
  • 2 teaspoons (2 teaspoons) vanilla extract
  • 250 grams (2 cups) plain flour / all purpose flour
  • 1 teaspoon (1 teaspoon) baking powder
  • small pinch (small pinch) salt
  • 200 g dark chocolate chips (or dark chocolate bar roughly chopped)
  • 250 g raspberries


  • Preheat the oven to 180ºC / 350°F / Gas Mark 4.
  • Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
  • Gently melt the butter in 10 second bursts in the microwave.
  • Add the brown sugar and the caster sugar to a bowl.
  • Add the butter to the sugar.
  • Mix together until combined.
  • Stir in the three eggs. (Photographed before I added the third in)
  • Mix together until the eggs are combined.
  • Add the vanilla extract and stir in.
  • Sieve in the flour, baking powder and salt and mix well.
  • Stir in the dark chocolate chips, or roughly chopped dark chocolate bar.
  • Add the blondie mixture to the prepared cake pan and level it off.
  • Gently stir in the raspberries. Leave a few to stud along the top before baking.
  • Bake for 30 minutes and until the top feels set to the touch and is light brown colour.
  • Allow the blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.



•Store your blondies in an airtight container. They should last for up to 5 days if you don’t eat them all first.
•Blondies freeze really well. Once they are cooked wrap them up in cling film or pop in an airtight container and store them for up to 3 months. Leave them at room temperature to defrost when you’re ready to enjoy them. You can also pop them into a medium warm oven to warm them up.
•What else can I add to the blondies? Well there are so many things you can mix into them. I would suggest your favourite chocolate chips, dried fruits, nuts or even your favourite candy bar.


Calories: 411kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 76mgPotassium: 201mgFiber: 3gSugar: 35gVitamin A: 432IUVitamin C: 6mgCalcium: 102mgIron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword blondie recipe, blondies, dark chocolate blondies, dark chocolate raspberry blondies, Easy blondie recipes, easy blondies, Easy blondies recipes, non cocoa brownies, raspberries
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6 thoughts on “Dark Chocolate Raspberry Blondies”

  1. 5 stars
    Absolutely delicious. It couldn’t be moreish. I would eat these every day if I could. The mix of dark chocolate and raspberry is AMAZING


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