Preheat the oven at 180C. Line an 8 inch square tin with greaseproof paper. Melt the white chocolate in a small bowl, over a saucepan with boiling water on a hob. In a large separate bowl, whisk eggs and sugar for around 3 minutes. Add the chocolate to this mixture and stir well. Using a sieve, add in the flour, baking powder, salt and vanilla extract. Pour half of the batter into a separate bowl and add the cordial, to give you the blackcurrant flavour to the blondies. Go back and forth dolloping bits from each batter until you have used half of both of the batters.
Place half of the raspberries into the batter and dollop the rest of the batter into the tin, using the same method as before. With a fork, carefully mix the batters together. Sprinkle the rest of raspberries into the batter. Pushing them gently down, so they are not exposed to the surface. Place the tin into the oven and allow to bake for approximately 45 minutes. Leave in the tin to cool before you cut them.
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