White Chocolate & Raspberry Blondies

Soft, buttery blondies packed with creamy white chocolate chunks and juicy raspberries, with fudgy centres and lightly crisp edges. Perfectly balancing sweetness and tartness, they’re delicious warm with tea or coffee and ideal for sharing.

9 squares

15-20 minutes

30-35 minutes

Ingredients

150g unsalted butter
175g light brown sugar
2 medium eggs
1 tsp vanilla extract
200g plain flour
¼ tsp salt
150g white chocolate, roughly chopped
150g fresh raspberries, gently patted dry
30g extra white chocolate for drizzling (optional)

Instructions

Preheat the oven to 180°C fan and line your tin with baking paper.
Melt the butter and leave to cool slightly. Stir in the sugar, then briefly whisk in the eggs and vanilla until smooth.
Fold in the flour and salt, followed by the white chocolate.
Gently fold in 100g of the raspberries. Spread the thick batter into your tin and lightly press the remaining 50g raspberries into the top.
Bake for 30–35 minutes, until the edges are golden and the centre is set with no liquid wobble. A skewer inserted away from fruit or chocolate should come out with moist crumbs, not wet batter. Give them a few extra minutes if needed.
Cool completely in the tin before slicing into squares.

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