Raspberry and White Chocolate Blondies

Raspberry and White Chocolate Blondies

Blondies are my go-to comfort bake and I think they’re never better than when you add a handful of raspberries to the mixture to give a gorgeous sharpness to pair with the fudgy white chocolate blondie!


Makes 16 squares

Time: 45 minutes (including baking time)


  • 170g butter
  • 220g light brown sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 large egg
  • 210g plain flour
  • 150g white chocolate
  • 50g raspberries (I use frozen as it’s cheaper but you can use fresh if you prefer)


  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Melt the butter in a large bowl by putting it in the microwave for 20 second bursts. Add the sugar and vanilla and whisk until combined.
  3. Add the egg and whisk again to combine. Then add the flour and whisk again to make a smooth batter.
  4. Take the white chocolate and chop it into rough chunks. Then add this chopped chocolate and the raspberries to the blondie mixture and stir it in.
  5. Pour the batter into the lined tin. Bake the blondies for 25-30 minutes, until golden brown and still a little fudgy in the middle. Leave to cool and then cut into 12 slices and enjoy!

Thanks for reading!

Emma x

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