These raspberry blondies are soft, gooey, and with plenty of white chocolate chunks throughout! No eggs and no dairy needed, you only need one bowl and 20 minutes to make!
1cupwhite chocolatechopped - I used vegan white chocolate
Instructions
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.
Notes
* 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.