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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
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 squares
Calories 271kcal
Author Jo Allison

Ingredients

  • 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

Calories: 271kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 62mg | Potassium: 95mg | Fiber: 2g | Sugar: 18g | Vitamin A: 21IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg