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Rasperry, White Chocolate & Pecan Brownies in the tin
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5 from 6 votes

Raspberry, White Chocolate & Pecan Blondies

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Afternoon Tea, Dessert, pudding
Cuisine: cake, dessert, Vegan
Keyword: blondies, brownies, dessert, raspberries, white chocolate
Servings: 16 squares
Calories: 234kcal
Author: Louise-Claire Cayzer


  • Brownie Tin
  • Large Mixing Bowl
  • Oven at 180C (Gas Mark 4)


  • 200 g plain flour (1 ½ cups)
  • 1.5 tsp baking powder
  • 150 g brown sugar / coconut palm sugar (1 ¼ cups)
  • 2 tsp sea salt
  • 110 ml melted coconut oil (100g or ½ cup)
  • 5 linseed/flax eggs (5 tbsp milled linseed/flaxseed mixed with 10 tbsp water)
  • 2 tsp vanilla essence
  • 150 g vegan white chocolate (chopped) (1 cup) (available from Sainsburys in the UK)
  • 80 g pecans (¾ cup) chopped
  • 150 g fresh or frozen raspberries (1 ½ cups)


  • Preheat oven to 180°C (Gas Mark 4).
  • 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.
  • Mix in the pecans and white chocolate.
  • Add the 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.



Calories: 234kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 348mg | Potassium: 90mg | Fiber: 2g | Sugar: 15g | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg