Raspberry Blondies

A white chocolate blondie with raspberry pieces in

Our White Couverture Powder pairs beautifully with many berries, such as cranberries, blackberries and raspberries which is why we have come up with a blondie recipe that incorporates the two flavours together.



  1. Cream together the butter and the sugar until light and fluffy
  2. Beat in the White Couverture Powder
  3. Beat in the eggs one at a time with a tablespoon of the self-raising flour 
  4. Fold in the rest of the flour
  5. Mix in the raspberries 
  6. Spread the mixture into a tin and bake in the oven at 180ºC (160ºC for fan ovens and Gas Mark 4) for 25-30 minutes, until lightly golden on top and springy when touched
  7. Leave in the tin for 5 minutes before turning out to cool