Raspberry and White Chocolate Blondies

Name: Raspberry and White Chocolate Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g plain flour / all purpose flour; 1.5 tsp baking powder; 150 g brown sugar (you can use coconut palm sugar. ); 1 tsp sea salt; 110 ml nuetral oil (l like sunflower oil- you can also use melted coconut oil ); 5 tbsp milled linseed/flaxseed (mixed with 10 tbsp of water); 2 tsp vanilla essence; 150 g vegan white chocolate (chopped, just use dark chocolate if you can't find white); 80 g pecans (chopped); 150 g fresh or frozen raspberries

Jump to Recipe Jump to Video Print Recipe

These deliciously squidgy Raspberry and White Chocolate 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 blondie!

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...

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.

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.
Plain (AP) Flour: You can also choose to use a gluten free flour, or even spelt flour.
Vanilla Essence or Extract: Essential for the vanilla scented blondie flavour.
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.
Nuetral Oil: Such as sunflower seed oil. You can use coconut oil, however I find it has a flavour that can take over a bit.
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.
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.
Nuts: Optional, but delicious. I used pecans here, however walnuts or any other nut would work.
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.

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 overstir 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!

Other berries: Strawberries, cranberries or blueberries would all be delicious in this blondie recipe!
Chocolate: Choose to try dark or vegan milk chocolate instead of the white chocolate.
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 idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

Love & Vegan Yummies,

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