Recipe of the month: white chocolate blondies

May 29 2021
Recipe of the month: white chocolate blondies

Recipe of the month, with Ann Murray

IT'S June, so to me that means all the luscious summer fruits are at their best.

My favourite soft fruits are raspberries, which makes this recipe a winner for me.

And don’t worry, even if you’re not a huge fan of white chocolate(which I’m not) it is delicious in this particular recipe.

It’s very moreish, and quite different to a traditional Brownie. Serve it warm, with some extra raspberries as a dessert or cut into small squares to serve with coffee. 

Hopefully the weather will be sunny and, with covid restrictions lifting, we should be able to celebrate together with fun and food.

What could be better than a hug, and the kiss of raspberries on your lips?

Keep safe and keep positive: we’re getting there.

You can make these delicious treats all the year round with frozen raspberries, but I think they taste best with fresh seasonal raspberries.


  • Butter, chopped into small pieces – 125g(4 ½oz)

  • White chocolate – 200g (8oz) chopped into small, equal pieces

  • Caster sugar – 150g (5oz)

  • Eggs – 2, preferably, free range, lightly beaten

  • Plain flour – 110g (4oz)

  • Self-raising flour – 75g (3oz)

  • White chocolate – extra 75g (3oz) chopped coarsely (optional)

  • Fresh or frozen raspberries* – 150g (5oz) * if using frozen raspberries, do not defrost them before using

  • A little icing sugar for dusting at the end

Preheat the oven to 180C, 350F, Gas Mark 4 

Here’s what you do: 

  1. Grease an oblong 12×8in tin, line the base and two opposite sides with non-stick paper. Bring the paper a good 2 inches above the rim of the tin. This helps you to lift the blondies out more easily.

  2. Melt the butter and 200g of the white chocolate in a microwaveable bowl, on medium for 1 minute. Stir. Do bursts of 20 seconds until the chocolate has just become smooth. Stir until there are no lumpy bits of chocolate left.

  3. Cool until just slightly warm.

  4. Stir in the sugar, eggs, flour and extra chocolate, if using. 

  5. Stir in the raspberries so that they are evenly distributed.

  6. Spread the mixture into the prepared pan. 

  7. Bake for 30 to 40 minutes or until just firm when you touch it. The edges should be pulling away from the tin and be dark golden brown. A cocktail stick inserted into the middle should come out with only a little bit of stickiness to it. Remember, it will firm up as it cools.

  8. Cool in the tin for 10 mins.

  9. Lift the blondies out of the tin onto a board, using the paper to help you.

  10. Divide into squares. I like to do small bites: you can get as many as 30 from this size of tin, cut six by five.

  11. Transfer them to a wire cooling rack to finish cooling.

  12. Serve dusted with a little icing sugar.

Cook’s tips:

These will keep in an airtight tin for up to a week or you can freeze them for up to a month, but I think they are best eaten when still warm.

If you have kept them, you can just warm them for 30 seconds on a medium setting in your microwave.