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5 from 2 votes
Rasperry, White Chocolate & Pecan Brownies in the tin
Raspberry, White Chocolate & Pecan Blondies
Prep Time
14 mins
Cook Time
24 mins

Utterly delicious vegan variation on the classic blondie recipe with added raspberries & white chocolate

Course: brownies, Cake
Cuisine: Vegan
Keyword: blondies, brownies, dessert, raspberries, white chocolate
Author: Louise-Claire Cayzer
  • 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
  1. Preheat oven to 180 C.
  2. Mix together the flour, baking powder, salt and sugar. Combine well.

  3. Add the linseed/flax egg, coconut oil and vanilla essence to the mix. Make sure all ingredients are fully combined.

  4. Next mix in the pecans and white chocolate.

  5. Add the frozen raspberries. Mix in carefully so they don’t break up too much.
  6. Transfer the mixture to a lined and greased brownie tin.
  7. Bake for 25-30 minutes or until a clean skewer emerges.