Raspberry, almond and white chocolate is one of the best sweet flavour combinations out there and, seeing as I’m also a sucker for a good blondie, this just had to be done.
They’re super easy to make and a real crowd-pleaser. If you like them gooey, verging on underbaked, then you’ll want to take them out after 30-32 mins (depending on the strength of your oven!), but for a slightly firmer blondie, leave them in for about 35 (the raspberries keep them moist, which also means that they will go a tiny bit soggy after a day or two – so eating them fast is best, but that shouldn’t be a problem!)
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Anna Lawson eats... 