These blondie bars feature an ingredient pairing so perfect, Cupid would approve. Golden brown on top, slightly gooey in the middle, they’re bursting with juicy raspberries and white chocolate for a sweet addition to any Valentine's Day celebration. Prepared with melted coconut oil instead of butter, this blondies recipe can easily be made entirely dairy free by incorporating vegan white chocolate.
Raspberry White Chocolate Blondies
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tsp. baking powder
- 1/4 tsp. fine sea salt
- 1/3 cup + 1 Tbsp. melted coconut oil (cooled)
- 1 cup light brown sugar (packed)
- 1 egg
- 2 Tbsp. applesauce
- 1 tsp. vanilla extract
- 2/3 cup white chocolate chips (or chopped white chocolate bar, plus more for decoration)
- 1/2 cup fresh raspberries (plus 8-10 more for decoration)
- 2 Tbsp. crushed freeze-dried raspberries (to garnish)
- Preheat oven to 350 degrees F. Line 8 x 8-inch square baking pan with parchment paper, allowing 1-inch overhang on all sides.
- In medium bowl, whisk together all-purpose flour, whole wheat pastry flour, baking powder and sea salt.
- In separate bowl, whisk together melted coconut oil and brown sugar, followed by egg, applesauce and vanilla extract.
- With a rubber spatula, fold dry ingredients into wet ingredients until just combined. (Note: Batter will seem very thick.)
- Fold in white chocolate.
- Fold in fresh raspberries, allowing them to break apart as they mix into batter.
- With damp fingertips or rubber spatula, press batter evenly into prepared pan.
- Press additional raspberries and white chocolate into top of batter.
- Bake 35 minutes, or until golden brown and toothpick inserted in center comes out mostly clean.
- Allow blondies to cool completely. Once cool, drizzle with melted white chocolate and sprinkle with freeze dried raspberries.
- Slice into squares and serve.
- Store leftovers in airtight container at room temperature up to three days.
Make the day sweeter! Bake these treats with ingredients from Vitacost.
