White Chocolate & Raspberry Blondies

Serves 9

A summery twist on chocolate brownies


  • 150g white chocolate, broken up
  • 200g unsalted butter, diced
  • 3 large eggs
  • 150g caster sugar
  • ½ tsp vanilla extract
  • 200g plain flour
  • ½ tsp baking powder
  • 100g white chocolate, finely chopped
  • 150g fresh raspberries


  1. Place the broken chocolate and butter in a heatproof bowl, set the bowl over a pan of steaming water and melt gently, stirring frequently. Remove the bowl from the pan and set aside.
  2. Whisk the eggs in a large bowl until frothy. Add the sugar and vanilla extract and beat thoroughly until mousse-like in texture.
  3. Whisk in the chocolate mixture.
  4. Sift the flour and baking powder directly onto the mixture and fold in. Stir in the chopped chocolate.
  5. Spoon into a prepared tin, spread evenly and level the surface. Scatter the fresh raspberries over the top.
  6. Bake at 180ºC/350ºF for about 25 minutes or until a skewer inserted in the centre comes out almost clean.
  7. Remove from the oven and leave to cool in the tin before cutting and removing. Store in an airtight container and eat within 2 days.