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!