Raspberry, Almond & White Chocolate Blondies

I probably just had my favourite weekend. My favourite person in the whole entire world came to stay, (sorry Gavin 😉 ) my nephew George. Yes, he was George a few months before Prince George was George!

George is the chattiest, cutest, loveliest, most adorable, well-mannered, hilarious little two year old in the whole wide world. I never thought I could love a little person as much as I love him.

George also came bearing gifts; freshly picked raspberries from Linby (Nottinghamshire). As we are slowly nearing the end of the strawberry and raspberry season here in England, they were ripe and ready to munch on.




Over the past few weeks I’ve made some crackin’ fruit related baking goodies: Strawberry n’ Cream Muffins, Strawberry & White Chocolate Shortbread, Extra Thick Strawberry Buttermilk Pancakes and Jumbo Raspberry Chocolate Muffins.




So I’m thinking, hmmmm, what have I not made in a while….. BROWNIES! Or rather, BLONDIES! I’m a little obsessed with white chocolate at the moment, so these really have tipped me off the edge.

I’ve been in a blondie coma for approximately 3 days now.



Simple to make, with a wonderful cake-y flavour yet moist brownie texture, these are heavenly. The almonds create a lovely crunch and subtle nutty flavour, you can’t really say no.



Raspberry, Almond & White Chocolate Blondies (makes around 20)

200g self-raising flour

Pinch of salt

200g caster sugar

200g unsalted butter, softened

3 eggs

30g flaked almonds (I crushed them a little)

150g white chocolate chunks

150g raspberries

1 tsp vanilla extract

  1. Preheat the oven to 160 degrees and grease your baking tin
  2. Sift the flour and salt into a small bowl and set aside
  3. Cream the butter and sugar together until light and fluffy
  4. Gradually add one egg at a time along with a spoonful of flour
  5. Add the remaining flour and vanilla extract, until fully combined
  6. Gently fold in the almonds, white chocolate and raspberries – don’t be afraid of the mixture going pink and streaky from the raspberries – this adds to the appearance!
  7. Spoon into your tray and bake in the oven for around minutes
  8. Cool on a wire rack and then remove from tin – ENJOY!




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