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.
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.
✔️ 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:
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.
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.
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.
When you're almost done mixing, add white chocolate chips and fold them in gently.
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.
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.
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.
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).
Of course and you don't even need to defrost them but use straight from the freezer.
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:
White Chocolate and Raspberry Blondies (Vegan)
- 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.
- 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!
- 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.
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.
- 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)
- 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.
- 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.
- Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
- Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
- 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.
- Bake in preheated oven for about 35 min or until toothpick inserted in the centre comes out clean but centre is still soft.
- 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.
- Cut into squares and serve with some more fresh raspberries if you like.