If you love the sweet romance between creamy white chocolate and tart pops of raspberry, then this White Chocolate Raspberry Traybake was made for you. It’s one of those beautiful desserts that’s not only easy to bake but also feels luxuriously special with every bite. The tender blondie base is dotted with juicy raspberries and melty white chocolate, coming together in an irresistible bar you’ll want to make again and again. Perfect for afternoon tea, celebratory gatherings, or simply to treat yourself, this traybake is proof that decadence really can be simple.
Ingredients You’ll Need
This tempting White Chocolate Raspberry Traybake calls for everyday essentials, but each ingredient plays its own starring role. From the lush richness of real butter to the zesty punch of fresh raspberries, here’s what you need to create pure magic in a pan:
- Melted Unsalted Butter (200g): Delivers a luxe, soft crumb and rich flavor that makes the traybake indulgent.
- White Chocolate, Chopped (200g): Gives that creamy sweetness and melts into the batter for a luscious bite.
- Granulated Sugar (1 cup): Sweetens the bake and helps achieve a moist, tender center.
- Large Eggs (3): Binds the batter together and creates that classic blondie texture.
- Vanilla Extract (2 teaspoons): Adds fragrant warmth and complements both raspberry and white chocolate.
- All-Purpose Flour (1 1/4 cups): The foundation for structure—don’t overmix for best results!
- Baking Powder (1/2 teaspoon): Gives a gentle lift for soft, bakery-style squares.
- Salt (1/4 teaspoon): Brightens the sweetness and balances the overall flavor profile.
- Fresh Raspberries (1 cup): Brings tart, juicy bursts that cut through the sweetness and add gorgeous color.
- White Chocolate Chips (1/2 cup): Scatter chocolate pockets throughout the bars and add a delightful texture.
How to Make White Chocolate Raspberry Traybake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), then line a 9×13-inch baking pan with parchment paper. Leave a little overhang on the sides for easy traybake removal later. This small step makes all the difference for smooth slicing and serving.
Step 2: Melt the Butter and White Chocolate
Combine the chopped white chocolate and melted butter in a heatproof bowl. You can do this gently over a simmering pot of water or zap it in the microwave with short bursts, stirring in between. The mixture should be smooth and glossy—this creamy base is the heart of your White Chocolate Raspberry Traybake.
Step 3: Create the Blondie Batter
Let the butter-chocolate mixture cool a little, then whisk in the sugar. Add the eggs one at a time, followed by the vanilla extract, whisking until everything looks glossy and cohesive. Sift in your flour, baking powder, and salt, and gently fold to create a thick, smooth batter.
Step 4: Add Raspberries and Chocolate Chips
Now comes the fun: Fold in half of the raspberries and half of the white chocolate chips. This ensures you’ll have juicy fruit and creamy chocolate in every bite, not just on top.
Step 5: Assemble and Bake
Spread the batter evenly into your lined pan, smoothing the top lightly. Scatter the remaining raspberries and chocolate chips over the surface for a beautiful jewel-studded effect. Bake for 30 to 35 minutes, or until the edges are lightly golden and the center looks just set. If you like a fudgier traybake, pull it out a touch early when the middle is a little underbaked.
Step 6: Cool, Slice, and Enjoy!
Let your White Chocolate Raspberry Traybake cool completely in the pan. This patience pays off with clean, neatly sliced squares. Once cool, use the parchment overhang to lift the entire bake, and cut into generous squares—admire those pretty pink bursts and creamy chocolate pockets before devouring!
How to Serve White Chocolate Raspberry Traybake
Garnishes
For an elegant touch, dust your squares with a little icing sugar or serve with extra fresh raspberries on the side. A drizzle of melted white chocolate adds wow-factor for special occasions or gift-worthy presentation.
Side Dishes
This traybake shines alongside tangy Greek yogurt, a scoop of vanilla ice cream, or even a dollop of softly whipped cream. These sides balance the sweetness and turn your White Chocolate Raspberry Traybake into a lovely plated dessert you’d be proud to offer guests.
Creative Ways to Present
Try cutting your traybake into smaller squares or finger-friendly rectangles for dessert buffets. For parties, layer cubes with whipped cream and berries in glass jars for a gorgeous, easy trifle. Or package slices in pretty boxes as thoughtful homemade gifts—this bake is made for sharing!
Make Ahead and Storage
Storing Leftovers
Keep leftover White Chocolate Raspberry Traybake squares in an airtight container at room temperature for up to three days. If you’re making them ahead for a party, they’ll stay moist and delicious, ready for whenever you need that sweet fix.
Freezing
Wrap individual portions or the entire uncut traybake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or for a couple of hours on the counter before serving—it’s wonderful having a stash for surprise guests or last-minute cravings.
Reheating
To enjoy that just-baked flavor, pop a square in the microwave for 10-15 seconds. The white chocolate will get deliciously soft and gooey again. If reheating several at once, use a low oven until just warm—don’t overdo it or the raspberries can get mushy.
FAQs
Can I use frozen raspberries in this traybake?
Yes! Add them straight from the freezer without thawing to prevent them from leaking too much juice into the batter. The bake may need a minute or two longer in the oven, so keep an eye on it.
What if I want a gluten-free White Chocolate Raspberry Traybake?
You can swap the all-purpose flour for a good quality 1:1 gluten-free flour blend. The texture remains remarkably close to the original, so everyone can enjoy a delicious square.
Can I swap out the white chocolate for dark or milk chocolate?
Absolutely! While it changes the classic flavor profile, both dark and milk chocolate make excellent substitutes and pair beautifully with raspberries. It’s perfect if you want to experiment or cater to different chocolate lovers.
How do I know if my traybake is done?
The edges will turn lightly golden and start to pull from the pan sides, while the center should look just set but not dry. If you like it more fudgy, take it out when the middle still jiggles slightly—it’ll keep baking as it cools.
Can I make this recipe in a different sized pan?
You can! An 8×8-inch pan will give thicker bars, so extend the baking time by 5-10 minutes. Or halve the recipe for a smaller batch—just reduce the time and keep an eye on doneness.
Final Thoughts
If you’re searching for a dessert that delivers irresistible flavor, stunning looks, and straightforward baking, you really can’t miss with this White Chocolate Raspberry Traybake. It’s become a go-to treat in my kitchen and I hope it finds a place in yours too—give it a try and let those gorgeous raspberry bursts and creamy chocolate chunks win you over!
Print
White Chocolate Raspberry Traybake Recipe
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet white chocolate and tart raspberries with this easy-to-make White Chocolate Raspberry Traybake. Perfect for any occasion, these moist and flavorful squares are a true crowd-pleaser.
Ingredients
For the Traybake:
- 200 g unsalted butter, melted
- 200 g white chocolate, chopped
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Melt butter and white chocolate: In a heatproof bowl, melt the butter and chopped white chocolate until smooth. Let cool slightly.
- Combine wet ingredients: Whisk in sugar, eggs, and vanilla extract until combined.
- Add dry ingredients: Sift in flour, baking powder, and salt. Fold gently into the wet mixture until smooth.
- Stir in berries and chocolate chips: Add half of the raspberries and white chocolate chips to the batter. Spread evenly into the pan. Scatter remaining berries and chips on top.
- Bake: Bake for 30-35 minutes until edges are golden and center is just set.
- Cool and slice: Cool completely in the pan before slicing into squares.
Notes
- For a fudgier texture, underbake slightly.
- Substitute raspberries with blueberries or blackberries.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
