Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and line a square 23cm tin with baking paper.
Gently warm the butter in a pan until completely melted. Transfer immediately to a large mixing bowl and add the sugar. Use electric beaters to whisk together the sugar and butter for 4 minutes, starting with a slow speed and gradually increasing to fast, until thick and a lighter brown colour.
Add the pandan paste and whisk to combine until an even colour throughout. Add the eggs, one at a time, whisking between additions. Stir in the white chocolate, then fold in the flour and a pinch of salt until evenly combined.
Gently fold in the raspberries, being careful not to over-fold. Pour the mixture into the tin and bake for 30-35 minutes on the middle shelf or until a skewer poked into the middle comes out clean. Leave the blondies in the tin until completely cool, then cut into squares.