150g white chocolate
90g butter, softened
110g brown sugar
1 Clarence Court egg
1 tsp vanilla extract
110g plain flour
75g white chocolate
freeze-dried raspberries


Preheat the oven to 180C.

Line a loaf tin with baking parchment.

Melt the 150g of white chocolate in a bain-marie.

In a bowl, whisk the butter, sugar, egg and vanilla together.
Fold in the flour and then add the melted chocolate.

Pour the mixture into the tin and bake for 20-25 mins until golden but still soft on the inside.
Leave to cool in the tin.

In a Bain-marie, melt the white chocolate for decoration.
Once melted, drizzle over the baked blondie and sprinkle with freeze-dried raspberries.

Leave the chocolate to set and then cut into portions.


If you liked this recipe, why not check out our other delicious recipes here on the ‘Our Recipes’ page on our website.