White Chocolate Almond Blondie with Raspberries
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White Chocolate & Almond Blondie with Raspberries

Author Jo Allison


  • 150 g white chocolate + 50g for melting and drizzling over
  • 100 g unsalted butter
  • 2 large eggs
  • 125 g light brown sugar
  • 1 tsp vanilla extract
  • 150 g punnet of raspberries
  • 150 g plain flour
  • 50 g ground almonds
  • 50 g almond flakes
  • Pinch of salt
  • Square tin 23x23cm 9x9inch or similar.


  • Preheat the oven to 180°C.
  • Melt 150g of white chocolate and butter in bain-marie (heatproof bowl placed over a pan with simmering water). Make sure the bowl doesn't touch the water. Once melted remove from the heat.
  • Add brown sugar, eggs and vanilla extract and mix vigorously with a wooden spoon until combined.
  • Add flour, ground almonds, salt and almond flakes and mix well until incorporated.
  • Fold in gently fresh raspberries and spoon mixture onto prepared baking tin.
  • Bake in preheated oven for about 35 min or until toothpick comes out clean but centre is still soft.
  • Let it cool before drizzling over some melted, white chocolate.
  • Cut into squares and serve with some more fresh raspberries if you like.
  • Enjoy!