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top down view of baked white chocolate raspberry blondies arranged in a square on a marble backdrop
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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 minutes
Cook Time 35 minutes
Servings 16 squares
Author Priscilla

Equipment

  • 1 8"x8" metal baking pan

Ingredients

  • 1/2 cup olive oil (plus a little more for pressing the batter into the pan)
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar or coconut sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup gluten-free flour blend
  • 1/2 cup almond flour
  • 4.5 tablespoons chickpea flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 cup frozen raspberries (you can also use fresh)
  • 2/3 cup white 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.