Sometimes you’re just in the mood to consume the gooey deliciousness of a brownie. Today we were in that mood. To try and slightly ease our conscience we thought we’d add in some fruit so we can attempt to pass them off as vaguely healthy. These blondies with white chocolate and raspberry are an excellent alternative (or accompaniment) to a brownie.

The addition of the raspberry cuts through the sweet white chocolate preventing it from becoming too sickly and would be wonderful for any summery baked goods requirements. 

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Raspberry and White Chocolate Blondies
Yields 15
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 225g butter
  2. 200g white chocolate
  3. 4 eggs
  4. 220g light brown sugar
  5. 200g caster sugar
  6. 250g flour
  7. 200g fresh raspberries
  8. 1 tsp vanilla essence
  9. 1/2 tsp salt
  1. Melt the butter and half the chocolate in a pan on a medium heat.
  2. In a stand mixer or with an electric whisk, combine the eggs, sugar, vanilla essence and salt.
  3. Allow the melted chocolate and butter to cool for a few minutes.
  4. Add to the mixer and mix until fully combined.
  5. Mix in the flour and add the rest of the chocolate, cut into small chunks.
  6. Pour into a 9x13" pan.
  7. Saving 15 of the raspberries for the top, mush up the rest in a bowl with a fork.
  8. Put spoonfuls of the mushed up raspberries spread out over the top of the mixture.
  9. Fold in the raspberries in slightly.
  10. Place the 15 whole raspberries on the top of the mixture, spaced out evenly.
  11. Bake for 30-35 mins at 175°C
  12. Once baked, allow to cool in the pan for at least 10 mins before cutting up and transferring to a plate or cooling rack.
Baking a Mess
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