White Chocolate and Raspberry Blondies (Vegan Recipe)
This White Chocolate and Raspberry Blondie recipe creates vegan blondies that are TO DIE FOR! They’ve got chunks of sweet white chocolate, tangy fresh raspberries and a pop of raspberry jam in every bite.
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Serves: 12 blondies
Calories: 328kcal
Ingredients
- 210 g soft light brown sugar
- 135 g dairy free margarine (the spreadable kind)
- 1 tbsp vanilla extract
- 225 g plain flour (all-purpose flour)
- ¾ tsp baking powder
- ½ tsp salt
- 80 ml dairy free milk (we used almond milk)
- 200 g dairy free white chocolate (broken into chunks)
- 150 g fresh raspberries
- 125 g raspberry jam
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- Line a metal brownie tin (27cm x 20cm / 11" x 8") with non-stick parchment paper.
- In a large bowl cream together the margarine, sugar and vanilla extract. Beat until it is smooth and creamy.210 g soft light brown sugar, 135 g dairy free margarine, 1 tbsp vanilla extract
- Add the flour, baking powder and salt. Stir in.225 g plain flour, 3/4 tsp baking powder, 1/2 tsp salt
- Add the dairy free milk and stir together until combined.80 ml dairy free milk
- Stir in the chocolate chunks until evenly distributed.200 g dairy free white chocolate
- Gently fold in the raspberries. Don’t over mix otherwise your raspberries will break up.150 g fresh raspberries
- Transfer the mixture to the lined brownie pan and swirl the raspberry jam on top.125 g raspberry jam
- Bake for 30 minutes until golden on top and no longer wiggling in the middle when you gently shake the tray from side to side.* (see notes for additional tips on how to check if your blondies are cooked)
- Cool completely before removing from the tray and trying to cut into portions (ideally chill overnight in the fridge for best results, or for at least 4 hours in the fridge before attempting to cut them).
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Notes
Recipe inspired by: England, UK
* How to test if your blondies are cooked. These vegan white chocolate blondies should take approximately 30 minutes to bake (and possibly up to 35 minutes depending on the oven). However, start checking them at 25 minutes:
Is the blondie mixture wobbling freely when you jiggle the tray? If so, give them another 5 minutes in the oven before checking again.
Is the mixture golden and mostly stable (not moving) when you jiggle the tray, except for a very slight jiggle in the centre? If you like them gooey in the centre, take them out now. If you want fudgy blondies but not gooey, give them another couple of minutes in the oven before checking again.
Is the mixture golden and stable when you jiggle the tray? Take them out now, they should be cooked.
Not every recipe needs a healthy twist - sometimes it’s just about comfort, joy, and a little indulgence.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use.
Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 328kcal | Carbohydrates: 49g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Sodium: 215mg | Fiber: 4g | Sugar: 30g | Net Carbohydrates: 45g
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