Raspberry and white chocolate blondies

  • Prep: 10m
  • Cook: 40m
  • Serves: 8

The muscovado sugar brings a toffee nuttiness to this simple tray bake which complements the chocolate and raspberries beautifully. It is the work of moments to bake, and it will get eaten just as quickly too.


  1. Preheat the oven to 190°C / 170° C fan oven / gas mark 5. Line a 20 x 20 cm tray which has deep sides with baking parchment.
  2. Beat the butter and sugar together until pale and soft. Add the eggs gradually, beating well before adding the next lot. Fold in the flour and baking powder. Add the vanilla paste and 2 tbsp milk and fold in again. The mixture should be of a dropping consistency – it should fall easily off a spoon when the spoon is tapped firmly against the side of the bowl. If it doesn’t then the mixture is too stiff so add another tablespoon of milk and fold in. Finally, stir in the chocolate then gently fold in the raspberries, taking care not to break them up too much.
  3. Spoon into the prepared tray and smooth out the top. Bake in the oven for 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.
  4. Cool in the tin, then cut into squares and serve.


All to be sourced organic where possible

  • 170g butter, softened
  • 200g soft brown muscovado sugar
  • 2 medium eggs, beaten
  • 230g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla paste
  • 2-3 tbsp whole milk
  • 150g raspberries (or swap for blackberries or blueberries)
  • 150g white chocolate, chopped into small pieces
Kathy Slack

Kathy Slack

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