Skip to main content
Top down view of some blondies next to a pack of truvia for baking brown
1Total Time
25Prep Time
35Bake Time

Low Sugar Raspberry & White Chocolate Blondies

  • Low Sugar
  • Vegetarian

How to make Low Sugar Blondies

Our low sugar raspberry and white chocolate blondies uses Truvia For Baking Caster, our secret ingredient. With a soft and fudgy centre, these little gooey squares of joy are super tasty. If you’re a brownie fan, you will love these blondies, which are basically the white chocolate equivalent! We will warn you though, you can't just eat one...

Low sugar blondies baking tips:

We recommend using fresh raspberries for this recipe as frozen raspberries give extra moisture when they defrost and may affect the bake time or blondie texture.

Don’t worry if you can’t get hold of white chocolate chunks, breaking a white chocolate bar into small ‘chunks’ works just as well.

Hungry for more? Why not give our low sugar banana bread recipe.

1Total Time
25Prep Time
35Bake Time


  1. Step 1:

    Preheat your oven to 180°C (160°C fan). Lightly grease and line a shallow 20cm (8") square tin.

  2. Step 2:

    Gently melt the butter before setting aside whilst you continue with the next stage.

    Be careful with the butter

    Do not to overheat the butter when melting or it may start to split the mixture when added.

  3. Step 3:

    Break the eggs into a large bowl and add the Truvia for Baking Caster and vanilla. Using an electric mixer whisk together on a high speed for a few minutes until the mixture looks thick, creamy and paler in colour. This may take a 3-5 minutes depending on the powder of your mixer.

  4. Step 4:

    Slowly add the melted butter a little at a time and gently fold together using a rubber spatula or a large metal spoon.

  5. Step 5:

    Sift in the plain flour and again gently fold in until just combined. Finally add the white chocolate and half of the raspberries before folding again. 

  6. Step 6:

    Pour the mixture into the prepared tin and sprinkle over the remaining raspberries. Push them gently half in so they stick but don’t worry they will sink down a little once in the oven. Bake for 30-35 mins or until the middle no longer wobbles if the tin is gently shaken. 

  7. Step 7:

    Leave in the tin on a cooling rack until completely cool before removing from the tin and cutting into 16 squares and enjoying. 


    • 185g Butter
    • 3 Medium eggs
    • 200g Truvia for Baking - Caster
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 160g Allinson's plain flour
    • 150g White chocolate (chunks)
    • 125g Raspberries


  • 20cm square tin
  • Large bowl
  • Electric mixer
  • Rubber spatula
  • Sieve

Nutritional Information

per 56g
  • 203cal Energy
  • 14g Fat
  • 8.6g of which Saturates
  • 22g Carbohydrates
  • 3g of which Sugars
  • 0.1g Protein
  • 0.07g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.