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    Home » Brownies

    White Chocolate and Raspberry Blondies

    Published: Jul 4, 2019 · Modified: Nov 15, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Jump to Video Print Recipe

    These deliciously squidgy White Chocolate and Raspberry Blondies are an absolute treat to make and to eat! Tangy raspberries and sweet white chocolate are a match made in heaven, especially when all wrapped up in a deliciously fudgy vegan blondie!

    Blondies laid out on a cooling rack. this recipe

    These blondies are based on this vegan classic chocolate brownies recipe. It's full of chocolatey goodness, but I wanted to use fresh raspberries & white chocolate, especially as the raspberry bush in our garden has been bearing the most delicious fruit on it!

    If like me, you adore the combination of raspberries and white chocolate, you need to try out this Raspberry White Chocolate Cookies recipe. Or switch up the strawberries in this banana bread recipe with raspberries.

    🍓 Ingredients

    The ingredients for these raspberry and white chocolate blondies are a little different to a brownie...

    Ingredients for the blondies

    Blondies typically have a load of butter and eggs in them, however this recipe has cleverly changed up the ingredients to be just as squidgy and delicious.

    1. Vegan White Chocolate: Available at most supermarkets now. You can also use any other chocolate you like instead. You can use chocolate chips or just bash up a chocolate bar.
    2. Frozen or fresh raspberries: Either work fine in this recipe, I've tested with both and each work well! If using frozen raspberries, you may need to cook the brownies a little longer.Brown Sugar: I use muscovado light brown sugar as I like the texture and caramel flavour it has naturally. You can also use coconut sugar.
    3. Plain (AP) Flour: You can also choose to use a gluten-free flour, or even spelt flour.
    4. Vanilla Essence or Extract: Essential for the vanilla-scented blondie flavour.
    5. Linseed/Flaxseed: This lovely seed binds the blondies instead of eggs, and creates the deep fudgy texture that you really need for a successful blondie.
    6. Neutral Oil: Such as sunflower seed oil. You can use coconut oil, however I find it has a flavour that can take over a bit.
    7. Nuts: Optional, but delicious. I used pecans here, however walnuts or any other nut would work.
    8. A hint of salt and a dash of baking powder!

    For the quantities, see the recipe card below.

    👩‍🍳Instructions

    The method for these white chocolate raspberry blondies is pretty simple and can all be done in one bowl!

    Whisk together all the wet ingredients in a large bowl, along with the brown sugar.
    Mixing the flour into the blondie batter.
    1. In a large bowl add in all the wet ingredients along with the brown sugar. Whisk well to dissolve the sugar.

    2) Add the flour, baking powder and salt and mix well to combine.

    Showing how smooth the blondie batter should look.
    Mixing in the nuts and white chocolate into the batter.

    3) You should have a nice smooth batter like this.

    4) Chop the nuts and white chocolate bar into small chunks and add to the blondie batter.

    Gently stirring in the raspberries into the blondie batter.
    Baking tin lined, then filled with batter and decorating the top with more nuts and raspberries.

    5) Add in the fresh or frozen raspberries and gently stir. Don't over stir as you want whole chunks of raspberries.

    6) Put in a lined pan and smooth out. Add some extra nuts and berries to decorate. Bake at 180°C / 350°F / Gas Mark 4 or for 25-30 mins until a skewer comes out kind of clean.

    A blondie on a cooling tray. It has a bite taken out of it to show the squishy texture and the white chocolate and raspberries inside.

    🍫 Substitutions and Variations

    It's easy to switch up the flavours in this delicious blondie!

    1. Other berries: Strawberries, cranberries or blueberries would all be delicious in this blondie recipe!
    2. Chocolate: Choose to try dark or vegan milk chocolate instead of white chocolate.
    3. Gluten-Free: Try making this recipe with your favourite gluten-free flour.

    🔪Equipment

    The great thing about this simple blondie recipe is that it doesn't require creaming or whipping, just a bit of a mix in a large mixing bowl. You will however need a good brownie tin that is approx 24cm x 24cm (ish).

    🥫Storage

    These easy yummy vegan blondies with raspberries and white chocolate keep pretty well in an airtight container for up to 3 days. You can also pop them in the freezer for up to 3 months. Just defrost as needed!

    ❗Top Tip!

    When checking to see if the blondies are done, use a skewer or chopstick. They will still be a little tacky in the middle, but you want this for the ultimate squishy blondie texture. Take them out and let them rest for half an hour before trying to cut them!

    ❓FAQ

    My blondies are very squishy.

    Leave them in the oven for a little longer if they are too wet. Then leave to cool completely before cutting into them.

    My blondies are too dry!

    Overbaking is the culprit for dry blondies. Make sure they are not overbaked for the best squishy blondies.

    My blondies are falling apart!

    Make sure they are completely cool before cutting into them otherwise they will fall apart. (They will still taste amazing when warm however, I like to be a little greedy and eat some with a spoon!)

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    Raspberry and White Chocolate Blondie Squares ready to eat.

    Raspberry and White Chocolate Blondies

    Louise-Claire Cayzer
    Utterly delicious vegan variation on the classic blondie recipe. Gooey vegan raspberry blondie made with white chocolate and pecans, giving a great contrast between sweet and tart flavours!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Afternoon Tea, Dessert
    Cuisine Vegan
    Servings 16 squares
    Calories 247 kcal

    Equipment

    • Brownie Tin
    • Large Mixing Bowl

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 200 g (1½ cups) plain flour / all purpose flour
    • 1.5 teaspoon baking powder
    • 150 g (1¼ cups) brown sugar (you can use coconut palm sugar. )
    • 1 teaspoon sea salt
    • 110 ml (½ cup) nuetral oil (l like sunflower oil- you can also use melted coconut oil )
    • 5 tablespoon milled linseed/flaxseed (mixed with 10 tablespoon of water)
    • 2 teaspoon vanilla essence
    • 150 g (1 cup) vegan white chocolate (chopped, just use dark chocolate if you can't find white)
    • 80 g (¾ cup) pecans (chopped)
    • 150 g (1½ cups) fresh or frozen raspberries

    Instructions

    • Preheat oven to 180°C / 350°F / Gas Mark 4.
    • Add the linseed/flax mixed with water, coconut oil and vanilla essence to the brown sugar and stir well until the sugar is well dissolved. Make sure all ingredients are fully combined.
      150 g brown sugar, 110 ml nuetral oil, 5 tablespoon milled linseed/flaxseed, 2 teaspoon vanilla essence
    • Add in the the flour, baking powder and salt Combine well.
      200 g plain flour / all purpose flour, 1 teaspoon sea salt, 1.5 teaspoon baking powder
    • Mix in the pecans and white chocolate.
      150 g vegan white chocolate, 80 g pecans
    • Add the raspberries. Mix in carefully so they don’t break up too much.
      150 g fresh or frozen raspberries
    • Transfer the mixture to a lined and greased brownie tin.
    • Bake for 25-30 minutes or until a clean skewer emerges.

    Video

    Nutrition

    Calories: 247kcalCarbohydrates: 27gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 2mgSodium: 197mgPotassium: 114mgFiber: 2gSugar: 15gVitamin A: 9IUVitamin C: 3mgCalcium: 64mgIron: 1mg
    Keyword blondies, brownies, dessert, raspberries
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
    A tray of vegan blondies ready to eat.

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    Reader Interactions

    Comments

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    1. David says

      July 25, 2020 at 5:16 pm

      5 stars
      Seriously addictive.

      Reply
      • Vanessa says

        August 26, 2020 at 7:45 pm

        So pleased to hear it! ?

        Reply
    2. Natalie Haggar says

      August 04, 2020 at 12:07 pm

      5 stars
      Delicious and got a good crunch with the white chocolate and nuts.

      Reply
      • Vanessa says

        August 26, 2020 at 7:51 pm

        I am so pleased you liked it! Love a good crunch too!

        Reply
    3. Emily Taylor says

      September 20, 2020 at 8:40 pm

      5 stars
      So very delicious! A massive hit with my non vegan friends too! Can’t wait to make them again!

      Reply
      • Vanessa says

        September 20, 2020 at 9:28 pm

        Oh we're so pleased you like them, and that they were such a hit with the non-vegans! ?

        Reply

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