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Vegan White Chocolate & Raspberry Blondies


  • 170g vegan butter (or regular butter if not vegan) 
  • 120g light brown sugar
  • 90g caster sugar 
  • 2 flax eggs or eggs 
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract 
  • 270g flour 
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 120g raspberries
  • 140g dairy-free white chocolate, chopped into chunks


  1. Preheat the oven to 180 C and line a 8 inch baking tin with greaseproof paper 
  2. In a large bowl, cream together the butter and sugar until the mixture turns lighter in colour (make sure the butter is slightly soft before adding) 
  3. Add in flax eggs/eggs, maple syrup and vanilla extract and mix well. 
  4. Add in the flour, baking powder and salt and mix carefully until just combined, don’t overmix! 
  5. Fold in the raspberries and white chocolate, reserving a few for topping. 
  6. Pour the batter into the tin and add the leftover raspberries and white chocolate, slightly pressing them into the batter. 
  7. Bake in the oven for 20-25 minutes until the edges turn golden brown and the centre is only just done (if you want them to be gooey!) 
  8. Make sure you leave them to cool entirely in the pan before attempting to cut them into slices. 
  9. Store in the fridge (if they last that long)