Raspberry Ripple Blondies 🍓🍫
These gooey raspberry ripple blondies are an irresistible mix of sweet vanilla, creamy white chocolate, and swirls of tangy raspberry jam. Soft, buttery, and utterly gorgeous — they’re perfect for afternoon tea or a summery bake sale!
Ingredients
🧈 Vegan baking spread: 150g, melted (plus extra for greasing)
🍫 White chocolate (dairy-free if preferred): 150g, chopped
🌾 Plain flour: 180g
🍬 Caster sugar: 100g
🍯 Light brown sugar: 50g
🥚 Egg: 1 large
🌼 Vanilla extract: 1 tsp
🧂 Salt: ¼ tsp
🍓 Raspberry jam: 4 tbsp
Method
🔥 Preheat the oven to 170°C (fan). Grease and line a 20x20cm square tin with baking parchment.
🧈 In a large mixing bowl, whisk together the melted baking spread, caster sugar, and brown sugar until glossy and well combined.
🥚 Add the egg and vanilla extract, whisking until smooth.
🌾 Sift in the flour and salt, then fold gently until just combined. Stir in most of the chopped white chocolate, reserving a handful for the top.
🍥 Pour the mixture into the prepared tin and level the surface. Dot teaspoons of raspberry jam over the top and swirl through with a skewer or knife for a ripple effect.
🍫 Sprinkle the reserved white chocolate over the top.
🔥 Bake for 25–30 minutes, until golden around the edges but slightly soft in the centre — they'll continue to set as they cool.
❄️ Cool completely in the tin, then slice into squares or bars.
Serving Information
⏱ Prep Time: 15 minutes
🔥 Baking Time: 30 minutes
🕰 Total Time: 45 minutes
🍴 Servings: 12 squares
⚡ Calories: ~240 per square
Tips
🍓 Warm the jam slightly if it’s too thick — it’ll swirl more easily.
🌱 To make it fully vegan, swap the egg for 1 tbsp ground flaxseed + 3 tbsp water (rested for 10 mins).
🧊 Store in an airtight tin at room temperature for up to 3 days — or freeze for longer!