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White chocolate, rose and raspberry blondies

Inspired by Mottisfont's rose garden, these blondies feature the classic combination of white chocolate and raspberries with a delicate rose twist. They're the perfect gooey treat, and will be hard for anyone to resist.

  • 30 minutes prep. time
  • 30–45 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts, Vegetarian & vegan
Shot from above, white chocolate, rose and raspberry blondies: one on a plate with a few raspberries and a fork, and eight more on a board, golden brown rippled with raspberry and white chocolate
Sweet white chocolate, fresh raspberries and a floral touch | © National Trust/ Rebecca Janaway


For the blondies

  • 225g butter
  • 150g white chocolate
  • 300g caster sugar
  • 3 eggs
  • 1 tsp rosewater
  • 300g plain flour
  • 100g raspberries

To finish

  • 50g raspberries
  • 50g white chocolate


Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4), and line a shallow 25cm x 22cm baking tin.

Step 2

Place the butter, white chocolate and sugar into a pan over a low heat. Stirring regularly, gently melt until combined, then allow to cool for 5–10 minutes.

Step 3

Once cooled slightly, add the eggs one by one, followed by the rosewater, and mix thoroughly.

Step 4

Next, fold in the flour until combined. Fold through the raspberries until rippled through the mix.

Step 5

Pour the blondie mix into a lined tray and top with the remaining raspberries and white chocolate. Use a spoon to gently swirl through the mix.

Step 6

Place in the preheated oven for 35–45 minutes, until the top is golden and just set. 


Step 7

Remove from the oven and allow to cool before cutting.

Side view of the lemon and blueberry mousse pots


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