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    Home » Recipes » Traybakes & Bars

    Published: Aug 15, 2019 · Modified: Oct 23, 2024 by joskitchenlarder · 26 Comments. · This post may contain affiliate links ·

    White Chocolate and Raspberry Blondies (Vegan)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    White chocolate and raspberry blondies stack.
    Hand holding white chocolate and raspberry blondie.
    8 raspberry blondies decorated with fresh raspberries and some mint.
    White chocolate and raspberry blondies sliced and decorated.

    These White Chocolate and Raspberry Blondies are sweet, tangy, soft and slightly fudgy. Simple to make these vegan blondies are a true winner and perfect summer dessert.

    8 raspberry blondies decorated with fresh raspberries and some mint.

    Raspberries and white chocolate are marriage made in heaven which you can taste in this simple blondies recipe.

    Sweetness of white chocolate is nicely balanced out by tangy raspberries and addition of ground almonds provides that gentle frangipane like flavour without being overpowering.

    It is a true summer delight!

    This recipe is based on my Vegan Mini Egg Blondies which are as delicious so check them out!

    I have first published this recipe back in 2019 and have since adapted it to be vegan. However, if you loved the original recipe and are not vegan yourself you will find the original recipe at the bottom of the post.

    Jump to:
    • ✔️ Why you'll love this recipe
    • 📝 Ingredients and substitutes
    • 🔪 Instructions
    • 🥡 Storing
    • 💭 Pro tips
    • ❓ FAQ
    • 😋 More easy traybakes you might enjoy:
    • 📋 Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe

    • The best vegan blondies!
    • Quick and easy to make using simple ingredients.
    • Delicious traybake.
    • Vegan, egg and dairy-free. Can be made gluten and nut-free if required.
    • No special equipment necessary, simple one-bowl recipe.
    • Can be made with fresh or frozen raspberries.
    • Fancy adding different fruit? No problem.

    📝 Ingredients and substitutes

    Here's what you will need to make my White Chocolate and Raspberry Blondies:

    Ingredients for making white chocolate and raspberry blondies.

    Raspberries - Use fresh or frozen raspberries, both will work great. If using frozen ones, there is no need to defrost them, simply use straight out of the freezer.

    Vegan White Chocolate - There are different brands out there that offer vegan white chocolate alternative but personally I found these oat milk blonde couverture drops work really great in all sort of vegan baking (not sponsored). 

    I used some extra chocolate chips for melting and drizzling over baked blondies (completely optional).

    Plain (All-Purpose) Flour

    Baking Powder - For a bit of a lift. 

    Cornflour (Cornstarch) - Crucial ingredient when baking blondies as it contributes to their lightness.

    Ground Almonds - I absolutely love the flavour they impart to the bakes but if you're not a fan or allergic, simply substitute it with equivalent amount of flour. 

    Brown Sugar - Helps making blondies nice and chewy. 

    Caster Sugar - Helps with creating a bit of a "crusty" top (although not to the same extent as in my mini egg brownies). 

    Vegan Butter - Use block butter for best results. I used salted Flora Plant here. 

    Unsalted butter can be used as well but you might want to add a small pinch of salt which brings out the sweetness in bakes (who knew).

    Plant Milk - I tend to use soya in most of my bakes but oat milk works well in this instance too. 

    Vanilla Extract - Touch of vanilla never hurts in my opinion.

    Almond Flakes - I like to sprinkle a small handful on top of my blondies for that bit of crunch and extra almond flavour.

    White chocolate and raspberry blondies stack.

    🔪 Instructions

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Preheat the oven to 180°C/350F/Gas Mark 4.

    Prepare square brownie/blondie tin by lining it with baking paper slightly overlapping for easier blondie removal later.

    Melt butter in a small saucepan on the hob or in a bowl in a microwave. 

    Once melted, add both types of sugar and whisk in until smooth.

    Gradually, start adding plant milk whisking it into the mixture until smooth. 

    Add vanilla extract and whisk it in as well.

    Preparing wet mixture for blondies.

    Sieve the flour, cornflour and baking powder into the bowl with butter mixture.

    Add ground almonds (if using) and mix everything in using wooden spoon or silicone spatula.

    Mixing flour and ground almonds into blondie batter.

    When you're almost done mixing, add white chocolate chips and fold them in gently. 

    Mixing white chocolate chips into the batter.

    Pour the blondie batter into prepared baking and top with raspberries, pushing them gently into the batter.

    Sprinkle over some almond flakes (if using) and bake in preheated oven for approximately 25 minutes or until light brown in colour and the edges are visibly baked even though centre might still seem quite soft.

    Quick Tip: If they've been in the oven for 25 minutes and you're still in doubt, take them out. It's better to under rather than over bake them as they'll continue baking as they cool.

    Let them cool completely in the tin. Don't attempt removing them before that as they'll simply fall apart. 

    Quick Tip: I like to put my blondies in the fridge before cutting them which will make it even easier plus they will become even more chewy and fudgy.

    Blondies before and after baking.

    🥡 Storing

    Store: White chocolate and raspberry blondies will keep in the airtight container for up to 5 days (if they last that long).

    I would recommend keeping them in the fridge (especially in warm weather) as they do contain raspberries which might spoil quicker when kept on the kitchen counter.

    Keeping them in the fridge will make them more chewy and fudgy.

    Freeze: Blondies freeze really well. Keep in the freezer for up to 3 months.

    Defrost: To defrost simply take them out onto the kitchen counter and let them thaw at room temperature.

    💭 Pro tips

    • Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later. 
    • Try not to overmix the batter. As long as there are no visible signs of flour you're good to go. 
    • Let the blondies cool completely in the tin before removing them and cutting into portions. 
    • Let them set even more in the fridge (for couple of hours or overnight) for super fudgy and chewy consistency.
    • Feel free to fold raspberries into the batter instead of dotting them on top. You will have to be gentle folding them and they will definitely squash a bit but you will get that jammy swirl going through your blondies. You will get less of a squash when using frozen berries.
    • Sprinkle some extra white chocolate chips on top of your blondies before baking if you wish.
    White chocolate and raspberry blondies sliced and decorated.

    ❓ FAQ

    How do I know when blondies are done?

    They should be light brown in colour and coming away at the edges. Don't bake them for longer than 25 minutes as they will most likely over bake and be more like a cake rather than blondie. Unless you prefer them like that then go for it.

    Bear in mind that blondies will continue to cook once out of the oven.

    How to make blondies gluten and nut free?

    For gluten-free version feel free to substitute regular plain flour with your favourite gluten-free flour mix. Cornflour is already gluten-free but ensure that baking powder you're using is certified gluten-free as well.

    For nut-free version simply substitute ground almonds with equal amount of flour and skip almond flakes (you can always sprinkle some white chocolate chips on top instead).

    Can I use frozen raspberries instead of fresh?

    Of course and you don't even need to defrost them but use straight from the freezer.

    Hand holding white chocolate and raspberry blondie.

    Have you tried my White Chocolate and Raspberry Blondies? 
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    😋 More easy traybakes you might enjoy:

    Raspberry Cake (Vegan, Gluten-Free)

    Strawberry Yogurt Cake (Vegan)

    Ultimate Rocky Road Recipe

    Strawberry Chocolate Brownies

    Healthy Banana Flapjacks

    Biscoff Millionaire's Shortbread (No-Bake, Vegan)

    📋 Recipe

    Print Pin
    5 from 4 votes

    White Chocolate and Raspberry Blondies (Vegan)

    These White Chocolate and Raspberry Blondies are sweet, tangy, soft and slightly fudgy. Simple to make these vegan blondies are a true winner and perfect summer traybake for any occasion.
    Course Dessert, Snack
    Cuisine American, British, International
    Keyword Traybake, vegan blondies, white chocolate & raspberry blondies

    Equipment

    • Large Glass Bowl*
    • Square Brownie Pan 20cm/8inch*
    • Baking Paper*
    • Silicone Spatula*
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 12 squares
    Calories 271kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 150 g white chocolate chips (vegan) You can use chocolate bar too. Chop it before use.
    • 100 g vegan block butter salted or unsalted, see notes, I use Flora Plant
    • 100 ml plant milk soya or oat work well
    • 100 g light brown sugar
    • 50 g caster sugar
    • 1 teaspoon vanilla extract
    • 150-200 g fresh or frozen raspberries see notes
    • 150 g plain flour
    • 1 teaspoon baking powder
    • 1 tablespoon cornflour
    • 50 g ground almonds
    • 20 g almond flakes optional
    • pinch of salt optional and only if using unsalted butter
    • 50 g vegan white chocolate or white chocolate chips Melt for optional drizzle on top once blondies are baked or you can sprinkle them on top of blondies before baking.

    Instructions

    • Preheat the oven to 180°C/350F/Gas Mark 4.
      Prepare square brownie/blondie tin by lining it with baking paper slightly overlapping for easier blondie removal later.
    • Melt butter in a small saucepan on the hob or in a bowl in a microwave. 
      100 g vegan block butter
    • Once melted, add both types of sugar and whisk in until smooth.
      100 g light brown sugar, 50 g caster sugar
    • Gradually, start adding plant milk whisking it into the mixture until smooth. 
      100 ml plant milk
    • Add vanilla extract and whisk it in as well.
      1 teaspoon vanilla extract
    • Sieve the flour, cornflour and baking powder into the bowl with butter mixture. Add pinch of salt (if using).
      150 g plain flour, 1 teaspoon baking powder, 1 tablespoon cornflour, pinch of salt
    • Add ground almonds (if using) and mix everything in using wooden spoon or silicone spatula.
      50 g ground almonds
    • When you're almost done mixing, add white chocolate chips and fold them in gently. 
      150 g white chocolate chips (vegan)
    • Pour blondie batter into prepared baking and top with raspberries, pushing them gently into the batter. 
      150-200 g fresh or frozen raspberries
    • Sprinkle over some almond flakes (if using) and bake in preheated oven for approximately 25 minutes or until light brown in colour and the edges are visibly baked even though centre might still seem quite soft.
      Pleas note: You can sprinkle some extra chocolate chips on top of your blondies here as well or use it to melt and drizzle over blondies once baked.
      20 g almond flakes, 50 g vegan white chocolate or white chocolate chips
    • Let them cool completely in the tin. Don't attempt removing them before that as they'll simply fall apart. 
      For even fudge texture place them in the fridge for couple of hours, they will also slice much easier when fridge cold.
    • Drizzle with some melted white chocolate if you wish and enjoy!

    Notes

    • Nutritional information is approximate, per blondie (based on 12 servings) without extra chocolate and should be treated as a rough guideline only.
    • Feel free to substitute ground almonds for equal amount of plain flour. 
    • If using unsalted butter, add a small pinch of salt to your mixture with other dry ingredients. 
    • Feel free to use either fresh or frozen raspberries. Frozen berries don't need defrosting. 
    • Blondies will keep in the airtight container in the fridge for up to 5 days. 
    • Freezer friendly for up to 3 months. 
    TIPS:
    Use good quality 20cm/8inch square brownie/sandwich tin and line it with baking paper making sure it overlaps slightly for easier brownie removal later. 
    Try not to overmix the batter. As long as there are no visible signs of flour you're good to go. 
    Let the blondies cool completely in the tin before removing them and cutting into portions. 
    Let them set even more in the fridge (for couple of hours or overnight) for super fudgy and chewy consistency.
    Feel free to fold raspberries into the batter instead of dotting them on top. You will have to be gentle folding them and they will definitely squash a bit but you will get that jammy swirl going through your blondies. You will get less of a squash when using frozen berries.
    Sprinkle some extra white chocolate chips on top of your blondies before baking if you wish.

    Nutrition

    Nutrition Facts
    White Chocolate and Raspberry Blondies (Vegan)
    Amount Per Serving
    Calories 271 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g20%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 62mg3%
    Potassium 95mg3%
    Carbohydrates 33g11%
    Fiber 2g8%
    Sugar 18g20%
    Protein 3g6%
    Vitamin A 21IU0%
    Vitamin C 3mg4%
    Calcium 52mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Old (Non-Vegan) Recipe:

    I originally published this recipe in 2019 and have since updated and veganised it. For all of you who loved the original recipe I have included it below.

    INGREDIENTS:

    • 150 g white chocolate or white chocolate chips
    • 100 g unsalted butter
    • 2 large eggs
    • 125 g light brown sugar
    • 1 teaspoon vanilla extract
    • 150 g fresh or frozen raspberries
    • 150 g plain flour
    • 50 g ground almonds
    • 50 g almond flakes
    • Pinch of salt

    White chocolate drizzle

    • 50 g white chocolate or white chocolate chips (melted)

    INSTRUCTIONS

    1. Preheat the oven to 180°C/350F/Gas Mark 4. Grease lightly and line your baking tin with some baking paper overlaping on two sides for easy blondie removal later.
    2. Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat.
    3. Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
    4. Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
    5. Fold the raspberries in gently and spoon mixture onto prepared baking tin. If using fresh raspberries don't worry if some of them break during the process, it really is inevitable.
    6. Bake in preheated oven for about 35 min or until toothpick inserted in the centre comes out clean but centre is still soft.
    7. Let it cool before drizzling over some melted, white chocolate. When you're ready to drizzle, melt your remaining chocolate over baine-marie as above.
    8. Cut into squares and serve with some more fresh raspberries if you like.
    9. Enjoy!

    More Traybakes & Bars

    • Neatly cut apple flapjacks with apples, bowl of oats and cinnamon sticks.
      Easy Apple Flapjacks
    • Square picture of two bowl with smooth and chunky puree.
      Apple Purée (Apple Sauce)
    • Square close up of szarlotka decorated with cinnamon sticks and with two slices cut.
      Polish Apple Cake (Szarlotka)
    • Open plum jam jar with spoon with jam resting over the top of it.
      Easy Plum Jam Recipe (No Pectin)

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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    1. Lou | Crumbs and Corkscrews says

      August 24, 2019 at 2:34 pm

      5 stars
      White chocolate and raspberries and one of my favourite flavour combinations; and these blondies look amazing too! I've made so many brownies before, but only blondies a couple of times. I'm certainly going to have to give these a go.

      Reply
    2. Jenny Walters says

      August 23, 2019 at 8:23 am

      5 stars
      Fabulous recipe Jo! I love the whole traybake vibe too and these blondies look epic! A perfect school holiday bake. So pretty. I hope you have had a wonderful time this summer hols and aren't too exhausted! Thank you for co hosting with me @ #BakingCrumbs !

      Reply
    3. Helen - Cooking with my kids says

      August 20, 2019 at 10:31 am

      5 stars
      Yum. There's nothing i love more than raspberries and white chocolate so these are right up my stree! #bakingcrumbs

      Reply
    4. Katie Bryson says

      September 02, 2017 at 3:41 pm

      Good grief, how on earth am I supposed to resist these beauties?!!!!! Your baking is always amazing Jo! Thanks for submitting this recipe into Simple and in Season xxx

      Reply
    5. choclette says

      July 30, 2017 at 6:43 pm

      Ooh I'm with you on brownies and blondies. I think they're my all time favourite bake. So easy and so delicious. White chocolate and raspberry is a gorgeous summer combination and these look absolutely delicious. Thanks for sharing with #WeShouldCocoa.

      Reply
    6. Claire Thomas says

      July 24, 2017 at 8:47 pm

      My hubby loves white chocolate so I have pinned this to treat him!
      #weshouldcocoa

      Reply
      • joskitchenlarder says

        July 25, 2017 at 7:31 pm

        Hi Claire 🙂 Many thanks for stopping by. I hope hubby likes these. x

        Reply
    7. CakePants says

      July 24, 2017 at 1:18 pm

      I love white chocolate and raspberries together - the white chocolate's sweetness and the berries' tartness go perfectly in combination! These blondies look terrific. I'm looking forward to trying them sometime!

      Reply
      • joskitchenlarder says

        July 25, 2017 at 7:32 pm

        It really is brilliant combination isn't it? I hope you enjoy them as much as we did! 🙂 x

        Reply
    8. Kat (The Baking Explorer) says

      July 23, 2017 at 10:32 pm

      I love blondies and yours look so yummy! Raspberries and chocolate is always a winning combo. Thanks for linking up to #TreatPetite

      Reply
      • joskitchenlarder says

        July 25, 2017 at 7:37 pm

        Thanks Kat! 🙂 I was so happy with how they turned out, really delicious! x

        Reply
    9. jenny walters says

      July 22, 2017 at 6:50 am

      These look super.What beautiful photos too!Raspberry and white chocolate are fab bed fellows.Perfect for baking with the kiddies too xx

      Reply
      • joskitchenlarder says

        July 25, 2017 at 7:47 pm

        Thanks Jenny! 🙂 They so are! It definitely is kiddie friendly recipe and so quick and easy too. Final product is a bit wasted on my kids though as they sit there patiently digging the raspberries out of their blondies... (sigh!) Apparently they don't like "the bits". Never mind, can't please them all! 😉 xx

        Reply
    10. Debbie Gibson says

      July 20, 2017 at 1:26 pm

      these look so delicate and delicious Jo. I have to confess that I've never made blondies. Plenty of brownies - probably way too many brownies for one lifetime 🙂 But never blondies - so I'll have to give them a try 🙂 #brilliantblogposts

      Reply
      • joskitchenlarder says

        July 20, 2017 at 1:31 pm

        Than you Debbie! Oh I do love brownies but these guys seem that bit more summery ? I hope you like them x

        Reply
    11. Angela / Only Crumbs Remain says

      July 20, 2017 at 11:15 am

      Ooh I love brownies & blondies, and this is such a great flavour combination Jo. Love that you added some almond in there. I had to chuckle at your stash of chocolate - it resonated with me for some reason 😉
      Angela x

      Reply
      • joskitchenlarder says

        July 20, 2017 at 11:25 am

        Thanks Angela ? I'm so guilty of picking up more chocolate almost every time I go shopping only to come home and realise that I've got loads of it already. I think I might need help lol ? x

        Reply
    12. Karen, the next best thing to mummy says

      July 20, 2017 at 9:13 am

      Oh, these look rather tasty, we have family coming to stay next week, so I will make some of these as an afternoon treat#brilliantblogs@_karendennis

      Reply
      • joskitchenlarder says

        July 20, 2017 at 10:36 am

        Thank you Karen ? I hope you like them. x

        Reply
    13. Monika Dabrowski says

      July 19, 2017 at 2:26 pm

      This is my kind of cake - easy and delicious, and I love fruit in baking! Thank you for bringing this lovely recipe to #CookBlogShare:)

      Reply
      • joskitchenlarder says

        July 20, 2017 at 10:35 am

        Thank you Monika ? They really are so easy and definitely delicious. Raspberries give a bit if tartness to the bake which works well against sweetness of white chocolate.

        Reply
    14. Corina says

      July 19, 2017 at 10:13 am

      These are so my kind of blondies! I just love to addition of the raspberries. My husband and I are always arguing over the fact that I make something he really really likes but then I add fruit and spoil it for him so I know his reaction to these but I would be quite happy and just eat them all! Thank you so much for sharing with #CookOnceEatTwice

      Reply
      • joskitchenlarder says

        July 20, 2017 at 10:30 am

        Thanks Corina! It's funny cause my hubby didn't used to be too keen on fruity bakes but came round eventually lol ? x

        Reply
    15. Jenny Paulin says

      July 18, 2017 at 9:48 pm

      these look delicious Jo, I love the little bursts of fresh, zingy raspberries within the bake . I think white chocolate brownies are a welcome change to milk chocolate ones . thank you for linking to #Bakeoftheweek

      Reply
      • joskitchenlarder says

        July 20, 2017 at 10:24 am

        Thank you Jenny! Raspberries really made these blondies as they work so nicely with white chocolate. X

        Reply

    Trackbacks

    1. Party Food Party Cake - mummy mishaps says:
      July 19, 2017 at 9:47 am

      […] we have some yummy White Chocolate & Almond Blondies with Raspberries from Jo – a last minute second entry from her too this week. I love the pockets of fruity […]

      Reply

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