White Chocolate and Raspberry Blondies (Gluten-Free, Dairy-Free)
These white chocolate and raspberry blondies are moist and chewy with delicious white chocolate and tangy raspberries in every bite!
Course Dessert
Cuisine American
Keyword blondies, dairy-free, gluten-free
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 16squares
Author Priscilla
Equipment
1 8"x8" metal baking pan
Ingredients
1/2cupolive oil(plus a little more for pressing the batter into the pan)
1/2cupcane sugar
1/4cupbrown sugar or coconut sugar
1largeegg
1egg yolk
1tablespoonvanilla extract
1cupgluten-free flour blend
1/2cupalmond flour
4.5tablespoonschickpea flour
1/2teaspoonsalt
1/8teaspoonbaking powder
1cupfrozen raspberries(you can also use fresh)
2/3cupwhite chocolate chips(I used Enjoy Life brand)
Instructions
Line a metal 8x8 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the olive oil, sugar and vanilla extract and whisk together for 30-45 seconds. Whisk in the eggs until combined.
In another bowl, combine the flours along with the salt and baking powder. Pour the dry ingredients into the wet ingredients and use a spatula to combine.
When nearly all combined, fold in the white chocolate chips. Just barely fold in about ⅔ of the raspberries and pour the batter into the baking dish.
Pour a teaspoon or so of olive oil on your hands and carefully press the batter into the baking dish so it is uniform in thickness, being careful not to smush or smear the frozen raspberries. Dot the top of the blondies with the remaining frozen raspberries.
Place the pan into the oven on the top or middle rack and bake for 35-40 minutes. The edges should be firm. Allow the blondies to fully cool before slicing into 16 squares.