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White chocolate brownies with raspberries recipe

White chocolate brownies with raspberries recipe

234 ratings

Make a batch of these delicious blondies using creamy white chocolate, fresh raspberries and flaked almonds. These sweet dessert bars are a sure winner with everyone, perfect for bringing along to a picnic, making it with the kids on a rainy day and taking it to work for an afternoon treat. See method

  • Serves 10-12 (makes 12 bars)
  • 15mins to prepare and 40mins to cook
  • 250 calories / serving


  • 125g (4oz) plain flour
  • ½ tsp baking powder
  • 125g (4oz) softened unsalted butter
  • 125g (4oz) brown sugar
  • 50g (2oz) caster sugar
  • 1 egg
  • 1tsp vanilla extract
  • 100g (3½oz) white chocolate, chopped
  • 100g (3½oz) raspberries
  • 50g flaked almonds

Each serving contains

  • Energy

  • Fat

    14g 21%
  • Saturates

    7g 36%
  • Sugars

    21g 23%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 29g Protein 3.4g Fibre 1.4g


  1. Preheat the oven to gas 3, 170ºC, fan 150ºC. Grease and line a 16 x 21cm (6 1/2 x 8 1/2in) square tin. In a bowl, combine the flour, a pinch of salt and the baking powder.
  2. In a large bowl, use an electric hand mixer to cream the butter and sugars until light and fluffy. Add the egg and vanilla and beat again until the mixture is smooth.
  3. Add the flour mixture and beat for another minute. Stir in the white chocolate and raspberries (do this gently so the berries don’t break up). Spread the dough into the prepared tin, sprinkle with the almonds (if using) and bake for 40 minutes. Leave to cool completely in the tin. Cover tightly with foil until you’re ready to cut into slices.

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