Raspberry ripple blondies
Prep time: 25 mins Total time: 
Raspberry ripple blondies
Prep time: 25 mins Total time: 
Anna Glover
Anna Glover
Ingredients
For the raspberry ripple
- 100g raspberries
- 1 tbsp golden caster sugar
- 1 tsp lemon juice
For the cheesecake swirl
- 100g full-fat soft cheese
- 1 tbsp golden caster sugar
- 1 tbsp plain flour
- 1 medium egg
For the blondies
- 175g soft unsalted butter, plus extra for greasing
- 200g soft light brown sugar
- 100g golden caster sugar
- 150g white chocolate, chopped into small pieces
- 3 medium eggs
- 1 tsp vanilla extract
- 200g plain flour
- 1⁄2 tsp baking powder
- 50g raspberries, plus extra to serve
Step by step
The blondies keep for 5 days in the fridge (covered), or can be frozen for up to 1 month. Serve at room temperature.
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Put the raspberry ripple ingredients in a small pan and simmer on a low heat until the raspberries burst and turn into a thick jam, about 8 minutes. Sieve into a clean bowl, discarding the seeds, and leave to cool. Grease and line a 20cm x 30cm brownie or traybake tin. Preheat the oven to 180°C, fan 160°C, gas 4.
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Beat the cheesecake swirl ingredients together in a bowl with a whisk until smooth. Set aside at room temperature.
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For the blondie mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a very low heat, continually stirring until the chocolate has melted and the mixture is smooth. Remove from the heat and leave to cool for 10 minutes.
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Beat the eggs into the cooled mix, one at a time, mixing well each time before adding the next. Add the vanilla extract, then sift in the flour, baking powder and 1⁄4 tsp salt, and mix again until smooth. Fold in the remaining white chocolate pieces and the raspberries, then pour into the lined tin.
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Spoon the cheesecake mixture over the blondie mix in the tin, and swirl randomly into the batter with a dessert spoon. Dollop on teaspoons of the raspberry ripple and swirl again, to marble into the cheesecake.
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Bake for 30-35 minutes until the edges are crisp and the top is set. Cool completely in the tin before cutting into squares. Serve with more fresh raspberries if you wish.
