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Joan's 'missing you' blondie recipe

Joan's 'missing you' blondie recipe

35 ratings

When her four kids were little, all of them loved the brownies that Joan from our story used to make as a treat – all except her daughter, Sarah. Not wanting her to feel left out, Joan took to making her blondies, instead. Now that Sarah’s at uni, Joan misses her like mad – so she posts her her favourite treat as a delicious reminder of home. See method

  • Serves 16 (makes 16 blondies)
  • 20 mins to prepare and 1 hr 10 mins to cook, plus cooling
  • 366 calories / serving


  • 190g butter, melted and cooled
  • 375g golden caster sugar
  • 1½ tsp vanilla extract
  • 3 eggs
  • 260g plain flour
  • 300g white chocolate, broken into pieces
  • 150g frozen or fresh raspberries
  • 25g mini pink and white marshmallows

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    10g 50%
  • Sugars

    37g 42%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 50g Protein 5g Fibre 1g


155x255 Joan mini
  1. Preheat the oven to gas 4, 180°C, fan 160°C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.
  2. In a large bowl, combine the butter and sugar. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Fold in the flour and white chocolate, then the raspberries, until just combined.
  3. Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much.
  4. Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.

Little help

No sieve to hand? Tip flour or sugar into a bowl and give it a shuffle with a whisk.


Leftover mini marshmallows are great on top of hot chocolate, or pop a few into a bag of brown sugar – marshmallow absorbs moisture so will help the sugar stay lump-free.

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