White Chocolate Raspberry Blondies
If you’re on the hunt for a dessert that’s both decadent and surprisingly wholesome, look no further than these White Chocolate Raspberry Blondies. They are not only easy to whip up but also filled with delightful flavors and textures that will leave you craving more. The combination of sweet white chocolate and tart raspberries creates a harmonious balance that’s hard to resist. Plus, they’re packed with protein from the chickpeas or white beans, making them a guilt-free treat for any occasion.
Why This Recipe Works
These White Chocolate Raspberry Blondies shine for several reasons. First, they’re incredibly simple to make, requiring minimal ingredients and effort. The use of chickpeas or white beans replaces traditional flour, providing a unique and nutritious base that keeps the blondies moist and chewy. The addition of white chocolate chips and fresh raspberries enhances the flavor profile, offering bursts of sweetness with every bite. Finally, the recipe is versatile, allowing for ingredient substitutions based on your dietary needs or preferences.
What You’ll Gather
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp each of salt and baking soda
- 1 can chickpeas or white beans, or 1 1/2 cups cooked beans
- 1/4 cup applesauce, mashed banana, or yogurt
- 3/4 cup sugar or granulated sweetener of choice
- 3 tbsp almond or cashew butter, or coconut oil
- 1/3 cup white, spelt, oat, or almond flour
- 1/4 cup white chocolate chips
- 20 raspberries, or as desired
Equipment & Tools
- Mixing bowl – For combining ingredients.
- Blender or food processor – To puree the beans for a smooth texture.
- Baking pan (8×8 inch) – To bake the blondies evenly.
- Spatula – For mixing and spreading the batter.
- Parchment paper (optional) – To line the baking pan for easy removal.
White Chocolate Raspberry Blondies — Do This Next
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your blondies bake evenly and rise perfectly.
Step 2: Prepare the Baking Pan
Line an 8×8 inch baking pan with parchment paper or grease it lightly with cooking spray. This will make it easy to lift the blondies out after baking.
Step 3: Blend the Base Ingredients
In a blender or food processor, combine the chickpeas or white beans, applesauce (or your chosen substitute), almond butter, and vanilla extract. Blend until smooth and creamy.
Step 4: Mix in the Dry Ingredients
In a mixing bowl, combine the baking powder, salt, baking soda, and flour. Gradually add the blended mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Sweeten the Batter
Add the sugar or sweetener of your choice to the batter. Mix until everything is well incorporated.
Step 6: Fold in the Chocolate and Raspberries
Gently fold in the white chocolate chips and raspberries, ensuring they’re evenly distributed throughout the batter.
Step 7: Bake the Blondies
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and enjoy!
Seasonal Ingredient Swaps
- For a summer twist, use fresh blueberries instead of raspberries.
- In the fall, consider adding pumpkin puree for a seasonal flavor.
- For a nut-free option, substitute almond butter with sunflower seed butter.
- To enhance the chocolate flavor, replace white chocolate chips with dark chocolate chips.
Pro Tips & Notes
- Make sure to rinse and drain the canned beans well to avoid any metallic taste.
- Let the blondies cool completely for the best texture; they will firm up as they cool.
- Feel free to add nuts or seeds for an extra crunch.
- Adjust the sweetness to your liking; taste the batter before baking.
Storing Tips & Timelines
These White Chocolate Raspberry Blondies can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them, where they can last up to a week. For longer storage, freeze them for up to 3 months. Just ensure you wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag.
Quick Questions
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well, but you may want to reduce the baking time slightly to prevent excess moisture.
What can I substitute for white chocolate chips?
If you’re looking for alternatives, try using dark chocolate chips or leave them out entirely for a simpler flavor.
Are these blondies gluten-free?
Yes, if you use gluten-free flour such as almond or oat flour, these blondies can easily be made gluten-free.
Can I double the recipe?
Yes, you can double the ingredients and bake them in a larger pan. Just be sure to adjust the baking time accordingly.
Cook This Next
Final Bite
These White Chocolate Raspberry Blondies are not just a dessert; they’re a delightful experience that marries health with indulgence. Whether you’re making them for a gathering or simply for a sweet treat at home, these blondies will surely impress. The combination of creamy white chocolate and the tart burst of fresh raspberries creates a flavor explosion that is both comforting and uplifting. So grab your ingredients and get ready to enjoy a batch of these delicious blondies that are as good for your taste buds as they are for your body.
Enjoy every bite, and don’t forget to share with friends and family—if you can resist keeping them all for yourself!
White Chocolate Raspberry Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch baking pan with parchment paper or grease it lightly.
- In a blender, combine the chickpeas, applesauce, almond butter, and vanilla extract. Blend until smooth.
- In a mixing bowl, combine the baking powder, salt, baking soda, and flour. Gradually add the blended mixture and stir until just combined.
- Add the sugar to the batter and mix well.
- Fold in the white chocolate chips and raspberries.
- Pour the batter into the baking pan and spread evenly. Bake for 25-30 minutes or until edges are golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve.
Notes
- Rinse and drain canned beans well to avoid metallic taste.
- Let blondies cool completely for best texture; they firm up as they cool.
- Add nuts or seeds for extra crunch.
- Adjust sweetness to your liking; taste the batter before baking.
