Vanessa’s classic chocolate brownies are legendary. She makes them for all kinds of events, takes them to dinner, makes them to cheer you up when you’re down, or for pretty much any celebration! 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! So Vanessa came up with this utterly decadent & delicious variation. I present to you, Raspberry, White Chocolate & Pecan Blondies!!!
What makes a Blondie different to a Brownie I hear you ask?
Well, the difference is that there is no cocoa powder, so the mixture is a creamy caramel colour, (blonde!) rather than deep brown like a brownie. As with Vanessa’s classic Brownie recipe (You need this recipe in your life: You can find it here!),the brownie can be adjusted to your own tastes. Love strawberries? Add them instead of the raspberries. Want to chuck in some walnuts. Or leave out the nuts altogether? By all means do so!
The one thing you mustn’t skimp on however is the amount of ground linseed (flaxseed). This lovely seed serves to bind the blondies instead of eggs, and creates the deep fudgy texture that you really need for a successful blondie.
We discovered that Sainsbury’s (in the UK) ‘Free From’ range has the best white chocolate for cooking (and sneaking into your mouth!) (This isn’t an ad. We just REALLY like their white chocolate). If you are not in the UK, you can substitute any other vegan white chocolate (or in fact, any chocolate that is good for cooking like vegan dark chocolate!)
So. Why should you make these delicious Raspberry, White Chocolate & Pecan Blondies? Well, they are sweet & gooey, but rich and tart all at the same time! We were lucky enough to be able to use the fresh berries from my raspberry canes in this recipe, but if it is deepest darkest winter, you can also use the same weight of frozen berries. It won’t really make any difference to the flavour, however they may take a little longer to cook through.
Let us know in the comments what you think of this yummy squidgy recipe, and definitely tag us on Insta or any of our social networks if you make it!!
Utterly delicious vegan variation on the classic blondie recipe with added raspberries & white chocolate
- 200 g plain flour
- 1.5 tsp baking powder
- 150 g brown sugar / coconut palm sugar
- 2 tsp sea salt
- 100 g coconut oil
- 5 linseed/flax eggs (5 tbsp milled linseed/flaxseed mixed with 10 tbsp water)
- 2 tsp vanilla essence
- 150 g vegan white chocolate (chopped) (available from Sainsburys in the UK)
- 80 g pecans chopped
- 150 grams fresh or frozen raspberries
Preheat oven to 180 C.
Mix together the flour, baking powder, salt and sugar. Combine well.
Add the linseed/flax egg, coconut oil and vanilla essence to the mix. Make sure all ingredients are fully combined.
Next mix in the pecans and white chocolate.
Add the frozen raspberries. Mix in carefully so they don’t break up too much.
Transfer the mixture to a lined and greased brownie tin.
Bake for 25-30 minutes or until a clean skewer emerges.