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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
Servings: 16 squares
Calories: 234kcal
Author: Louise-Claire Cayzer



  • Preheat oven to 180°C / 350°F / Gas Mark 4.
  • Mix together the flour, baking powder, salt and sugar. Combine well.
  • Add the linseed/flax mixed with water, 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