Raspberry White Chocolate Blondies {gluten free friendly}
Servings: 16 bars
Calories: 179kcal
These Raspberry White Chocolate Blondies are the perfect cookie bar dessert with a twist – using tahini (or cashew butter), whole grain flour and fresh raspberries.
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Ingredients
- 4 TBSP unsalted butter softened
- 1/3 cup + 1 TBSP tahini creamy cashew butter, peanut butter or almond butter
- 3/4 cup brown sugar or coconut sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup 1-to-1 gluten-free all-purpose baking flour or whole wheat white flour
- 1/4 tsp salt
- 6 oz fresh raspberries washed and well dried
- 4 oz white chocolate bar chopped
Instructions
- Preheat oven to 350ºF and line 8x8 baking pan with parchment paper; set aside.
- In large bowl beat together softened butter with nut butter or tahini and sugar until smooth, about 1 minute. Add egg and vanilla, mixing together until fully combined. Stir in flour and salt until just combined. Gently fold in chopped white chocolate and raspberries.
- Transfer batter to prepared pan and bake for 40-45 minutes total, covering top with foil at 20 minutes to prevent too much browning. Check bars with toothpick in a couple of spots –toothpick should come out with crumbs but batter should not be wet. Allow blondies to cool completely in pan, at room temperature for 2 hours or in fridge for 1 hour.
- Once bars have cooled, lift parchment paper to remove from pan. Use large sharp knife to cut bars into 16 squares. Sprinkle with confectioners sugar for a styled touch if you'd like.
Notes
Bars best stored covered in fridge.
Nutrition
Serving: 1bar | Calories: 179kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 44mg | Fiber: 1g | Sugar: 15g