Raspberry White Chocolate Blondies
These raspberry white chocolate blondies are soft, sweet, and bursting with pops of raspberry and creamy white chocolate chips. They make a fun and tasty snack for kids or a quick breakfast treat!
Servings: 8 servings
Ingredients
- ¾ cup oat flour or blend rolled oats into a flour consistency
- ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ⅓ cup mild-tasting oil
- ¼ cup pure maple syrup
- 1 cup fresh raspberries
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper.
- In a bowl, whisk together oil, maple syrup, and egg until smooth.
- Add the all-purpose flour, oat flour, and salt. Stir until just combined. Don’t overmix.
- Gently fold in raspberries and white chocolate chips.
- Spread batter evenly into prepared pan. Top with extra white chocolate chips if desired.
- Bake for 25 minutes, or until edges are golden and the center is set (a toothpick may come out with a few moist crumbs). Let the bars cool completely before slicing and serving.
Notes
- Use parchment paper with overhang to lift blondies out easily.
- If using frozen raspberries, add them straight from the freezer to prevent excess liquid.
- Make sure to allow the blondies to cool completely before cutting for clean squares.
- Feel free to adjust the sweetness to your preference. You can reduce the amount of maple syrup or white chocolate to your liking, but I find that the raspberries provide a nice tart flavor to balance the sweetness.
Nutrition
Calories: 200kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 138mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Calcium: 52mg | Iron: 1mg
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