Raspberry and White Chocolate Blondies

Makes 14 Blondies

Raspberry and White Chocolate Blondies


  • 100g British IQF Raspberries defrosted
  • 115g unsalted butter, melted
  • 200g soft light brown sugar, sifted
  • 2 large eggs, beaten
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ¼ teaspoon table salt
  • 200g plain flour, sifted
  • 100g white chocolate (30g small chunks and 70g finely chopped)
  • 1 teaspoon vanilla extract

Total time required: 1 hour 10 minutes

Preparation time: 30 minutes
Cooking time: 35-40 minutes

Prepare Ahead

Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to pick up diagonally opposite corners of the grease proof paper, and put onto a chopping board. Cut the blondies into squares using a sharp knife, to get the cleanest cuts run the knife under hot water so it doesn’t get too messy.


  1. Preheat the oven to 190°C/gas mark 5.
  2. Line a square cake tin with grease proof paper.
  3. Melt the butter over a gentle heat and leave to cool.
  4. Finely chop 70g of white chocolate and cut 30g into small chunks – put this to one side.
  5. Add the sugar to the cooled butter, and mix together.
  6. Crack the eggs into a large mixing bowl, and beat until smooth, then add the sugar mixture and vanilla extract.
  7. Stir well with a wooden spoon, until completely mixed.
  8. Add the sifted flour, salt, bicarbonate of soda and baking powder - mix until all the dry mixture is incorporated.
  9. Add the finely chopped white chocolate (leave out the small chunks).
  10. Pour the mixture into the tin, making sure the mixture is spread evenly to all edges of the tin.
  11. Scatter the small chunks of white chocolate and raspberries on top of the blondie.
  12. Bake in the preheated oven for about 35-40 minutes, they should have risen slightly and there should be a slight wobble in the mixture – you can insert a skewer to check if they are done: if it comes out clean they are done, but if you prefer more gooey blondies remove from the oven sooner.
  13. Leave to cool and place on chopping board to cut up into squares.