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White chocolate and raspberry blondies

Brown sugar and vanilla for a caramelised flavoured blondie base, studded with white chocolate and tangy, sweet raspberries

Total time to make : 45 minutes

Time to prepare : 15 minutes

Time to bake : 30 minutes

Servings : 24


180g butter, room temperature

340g light brown sugar

2 eggs

250g plain flour

1 tsp salt

1 tbsp vanilla essence or paste

300g white chocolate chunks or chips

140g raspberries, fresh or frozen*

Optional toppings:

50g white chocolate, melted

Freeze dried raspberries


  1. Preheat a fan oven to 180ºC and line a 13 x 9" baking tin with non stick baking paper

  2. In a large bowl, mix the butter and sugar together until combined

  3. Crack in 2 eggs, mixing one at a time, then add the vanilla

  4. Add in the plain flour and salt and fold through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter

  5. Gently fold through the raspberries, don't worry if a few of them burst and leave pink streaks. See below If using frozen*

  6. Pour the batter into the prepared tin and use a spatula to spread and level it out

  7. Bake for 30 - 35 minutes, removing from the oven when the edges are starting to turn golden and the centre is just set, they will firm up once cooled

  8. Wait until blondies are completely cooled (I keep mine in the fridge for at least 2 hours) before using a sharp clean knife to slice

Nutritional Information

(per slice, including topping)

236 calories

3g protein, 28g carbs, 12g fat

Good to know:

  • Use fresh or frozen raspberries. If using frozen, it can be easier to 'push' them into the batter once it's been poured into the baking tray, as adding frozen berries to the batter can make it cold and hard to spread. You can also run frozen berries under a cool water tap for a few minutes to thaw, leave to air dry and use as you would fresh

  • Unlike regular cakes where a 'clean skewer' test is often done to test if they're baked through, brownies and blondies have quite a wet batter so even when they're ready to come out the oven, a skewer won't always come out clean

  • The wet batter is also why it's best to wait until completely cooled before slicing, otherwise the centre of the blondies will spill out

  • Store in the fridge in an airtight container for up to 5 days

  • Vegetarian

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