Raspberry & White Chocolate Blondies

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Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner
16cm Stainless Steel Saucepan
16cm Stainless Steel Saucepan
Half Size Hard Anodised Deep Baking Tray
Half Size Hard Anodised Deep Baking Tray

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A delightful change from the traditional dark chocolate brownies.  The tartness of fresh raspberries compliments this yummy sweet treat. 

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Serves 15-18


  • 250g good quality white chocolate
  • 250g butter
  • 140g plain flour
  • 1tsp baking powder
  • 280g caster sugar
  • 4 eggs, lightly beaten
  • 1 tsp almond extract
  • 150g fresh or dried raspberries                    

 For the Decoration:

  • 100g white chocolate, melted


Line an Aga deep baking tray with Bake-o-glide or parchment paper. Roughly chop the chocolate and butter and place in a heatproof bowl and melt over a pan of gently simmering water, making sure the mixture does not burn

Meanwhile, sift the flour and baking powder into a separate bowl and stir in the sugar.  Remove the  chocolate and butter from the pan, stir well, then pour into the bowl of dry ingredients. Continue stirring until the mix is smooth and shiny with no lumps. 

Mix in the beaten eggs then add to the chocolate mixture along with the almond extract and mix well until combined. Scatter half the raspberries into the base of the prepared tray, pour the mixture over and scatter remaining raspberries on top

2, 3, 4 and 5 oven AGA:  Place in baking oven on 4th set of runners, for approximately 25-30 minutes until golden, the edges will be set but the centre should still be slightly soft. 

Conventional: Cook in preheated oven 180oC /170OC fan/gas mark 4, for approximately 25-30 minutes until golden, the edges will be set but the centre should still be slightly soft.

Remove the blondie from the oven and allow to cool in the tray for an hour or so before drizzling with white chocolate.  Cut into squares once set.

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