16 slices

Cooking time

50 minutes



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.

  • 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

  • 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.

Share this recipe

South Island Sunflower Crops

Subscribe To Our Newsletter

Receive updates on new recipes, promotions and prizes.

You can unsubscribe anytime.