How To Make Raspberry & Caramelised White Chocolate Blondies
This effortless sweet treat is for all the white chocolate lovers! Combining the tartness of raspberries with creamy caramelised white chocolate, this soft, chewy blondie is irresistible. Perfect for busy bakers, it can be made in one bowl to save some washing up. And it stays fresh and delicious for up to five days stored in an airtight container, making it an ideal bake-ahead option.
Ingredients
- ⅔ cup of The Good Oil extra virgin sunflower oil
1 cup brown sugar
3 eggs
1 tsp vanilla paste
180g plain flour
½ tsp baking powder
- ¼ tsp salt
1 cup frozen raspberries
100g caramelised white chocolate, roughly chopped
Method
Heat oven to 160c. Line a square brownie tin with baking paper and set aside.
In a large bowl whisk together the oil, brown sugar, eggs and vanilla paste until thick and smooth. Add the flour, baking powder and salt, then gently fold through until the flour is incorporated.
Add the frozen raspberries and chocolate and fold through, then spread the mix into the prepared tin and even out with a spatula.
Bake for 30-35 minutes or until the edges are starting to brown and the middle is still a little gooey. Leave in the tin to cool completely then cut into 16 squares.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.
South Island Sunflower Crops
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