Whip up a batch of these delicious blondies using fresh raspberries and creamy white chocolate. They’re the perfect sweet treat any time of day.

White chocolate and raspberry blondies
(© Love Fresh Berries)
White chocolate and raspberry blondies
Print Recipe
Nutrition Facts
White chocolate and raspberry blondies
Amount Per Serving
Calories 302 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 63mg21%
Sodium 93mg4%
Potassium 152mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 278IU6%
Vitamin C 4mg5%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

White chocolate and raspberry blondies

A delicious, fruity treat with a cup of tea or coffee
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack, Tea-time
Cuisine: British
Servings: 12
Calories: 302kcal

Equipment

  • 18 x 28 cm baking or roasting tin
  • Bowl
  • Saucepan

Ingredients

  • 150 g white chocolate
  • 100 g butter
  • 3 eggs
  • 175 g caster sugar
  • 1 tsp vanilla essence
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 175 g raspberries

To decorate:

  • 75 g white chocolate melted

Method

  • Preheat an oven to 180°C, 350°F, 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.
  • Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.  
  • 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.
  • 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.
  • 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.

Notes

TIP: 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.

Nutrition

Calories: 302kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 93mg | Potassium: 152mg | Fiber: 1g | Sugar: 26g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

Recipe courtesy of Love Fresh Berries.

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