1cupwhite chocolatechopped - I used vegan white chocolate
Preheat the oven to 180C/350F. Grease an 8-inch pan and line with parchment paper. Set aside.
In a large mixing bowl, add your softened butter, brown sugar, and white sugar, and cream together. Add your vanilla extract, maple syrup, and egg/flax eggs and mix well, until smooth and glossy.
Gently add in your dry ingredients and mix well, until just combined. Using a rubber spatula, fold through your raspberries and white chocolate, reserving a few to top the blondies with.
Transfer the batter into the lined pan, and top with extra raspberries and chocolate. Bake for 17-20 minutes, or until the sides are slightly golden and the center looks just done.
Remove from the oven and let cool in the pan completely.
* To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water, until a gel is formed (10 minutes).TO STORE: As the blondies contain raspberries, they need to be refrigerated to ensure that they do not spoil. Store them in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place blondies in a freezer friendly container and store in the freezer for up to up 6 months.