White chocolate and raspberry blondies

(110 ratings)
White chocolate and raspberry blondies
White chocolate and raspberry blondies
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

If you’re a fan of dark chocolate brownies then you will love this moist white chocolate version speckled with fresh raspberries


  • 150g (5oz) white chocolate
  • 100g (4oz) butter
  • 3 eggs
  • 175g (6oz) caster sugar
  • 1 teaspoon vanilla essence
  • 200g (7oz) self-raising flour
  • 1 teaspoon baking powder
  • 175g (6oz) raspberries
  • 75g (3oz) white chocolate, melted to decorate

Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.


  1. White chocolate and raspberry blondiesPreheat an oven to 180oC, 350oF, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. How to line a square cake tin video
  2. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.
  3. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.
  4. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.
  5. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.

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  • 3
(110 ratings)

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ok their quite good fast easy to make i put them in the oven and they rose to quickly maybe thats just me but i think it was the rasberries they, made it higher so i would recommend chopping them in half/qauters but also maybe i put to many rasberries in because i thought it would need 200g anyways they are VERY yummy and extra rasberries meens bigger tin

Gilly hunt

Love this recipe, really quick and easy. I used frozen raspberries as I didn't have fresh and it worked well. Will be making them again and will also try blackcurrent, blackberries or mixed berries.


can you use vanilla extract instead of essence


Baked this for a charity bake sale and they sold out in less than one hour. They are super easy to make and taste delicious! Will be making again!!!

Kerry Atterbury

Oh my! These look delicious and as a 'Blondie' myself it'd be rude not to give these a try!


I made this and it was fabulous. But it was maybe too good as i just kept on eating it. Think i need to make a smaller batch next time so that I don&#194&#180t eat it all up like last time;-)


I made this the other week for my shift at work. Used strawberries instead. They absolutely loved it and I've been nagged relentlessly since to make some more so that's what I've got out of bed to do.... It's absolutely lush and loads of people have asked me for the recipe :-)

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