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!
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.
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.
- 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.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.
- 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.
- 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.
The method for these white chocolate raspberry blondies is pretty simple and can all be done in one bowl!
- 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.
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.
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.
🍫 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 white chocolate.
- Gluten-Free: Try making this recipe with your favourite gluten-free flour.
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).
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!
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!
Leave them in the oven for a little longer if they are too wet. Then leave to cool completely before cutting into them.
Overbaking is the culprit for dry blondies. Make sure they are not overbaked for the best squishy blondies.
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!)
Raspberry and White Chocolate Blondies
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!!)
- 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
- 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.