These vegan blondies are TO-DIE-FOR. They are deliciously chewy with chunks of sweet white chocolate and tangy fresh raspberries generously stirred through. They’re topped with a swirl of flavoursome raspberry jam so not only do they taste incredible but they look pretty gorgeous too!
If you’re a fan of a fruity sweet treat then these are for you. They are made with brown sugar to give a rich taste with a crisp, chewy exterior and a gooey middle. Absolutely divine!
These vegan blondies are super easy to make and are a great gift for a friend or loved one. Just make sure to give them plenty of time to set before trying to cut them – they’re a great one to make the night before.
Not only are these raspberry and white chocolate blondies egg free, dairy free and completely vegan, you absolutely wouldn’t know it! The recipe has been lovingly perfected (we’ve tried and tested over 20 versions!) so you know it’s going to be great!
These little beauties are DIVINE! They’re:
Crisp on the outside
Chewy around the edges
And deliciously gooey in the middle
With sweet white chocolate chunks
Tangy fresh raspberries
And a pretty swirl of flavoursome raspberry jam
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Raspberry & White Chocolate Blondies
Ingredients
- 210 g soft light brown sugar
- 135 g dairy free margarine
- 1 tbsp vanilla extract
- 225 g plain flour
- ¾ tsp baking powder
- ½ tsp salt
- 80 ml dairy free milk
- 200 g dairy free white chocolate (broken into chunks)
- 150 g fresh raspberries
- 125 g raspberry jam
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- Line a brownie tin (27cm x 20cm / 11" x 8") with non-stick parchment paper.
- In a large bowl cream together the margarine, sugar and vanilla extract. Beat until it is smooth and creamy.210 g soft light brown sugar, 135 g dairy free margarine, 1 tbsp vanilla extract
- Add the flour, baking powder and salt. Stir in.225 g plain flour, 3/4 tsp baking powder, 1/2 tsp salt
- Add the dairy free milk and stir together until combined.80 ml dairy free milk
- Stir in the chocolate chunks until evenly distributed.200 g dairy free white chocolate
- Gently fold in the raspberries. Don’t over mix otherwise your raspberries will break up.150 g fresh raspberries
- Transfer the mixture to the lined brownie pan and swirl the raspberry jam on top.125 g raspberry jam
- Bake for 30 minutes until golden on top and no longer wiggling in the middle when you gently shake the tray from side to side.
- Cool completely before removing from the tray and trying to cut into portions (ideally overnight or pop the tray in the fridge for at least 4 hours).
Video
Notes
Nutrition
Emissions
Raspberry & White Chocolate Blondies
Ingredients
- 210 g soft light brown sugar
- 135 g dairy free margarine
- 1 tbsp vanilla extract
- 225 g plain flour
- ¾ tsp baking powder
- ½ tsp salt
- 80 ml dairy free milk
- 200 g dairy free white chocolate (broken into chunks)
- 150 g fresh raspberries
- 125 g raspberry jam
Instructions
- Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
- Line a brownie tin (27cm x 20cm / 11" x 8") with non-stick parchment paper.
- In a large bowl cream together the margarine, sugar and vanilla extract. Beat until it is smooth and creamy.210 g soft light brown sugar, 135 g dairy free margarine, 1 tbsp vanilla extract
- Add the flour, baking powder and salt. Stir in.225 g plain flour, 3/4 tsp baking powder, 1/2 tsp salt
- Add the dairy free milk and stir together until combined.80 ml dairy free milk
- Stir in the chocolate chunks until evenly distributed.200 g dairy free white chocolate
- Gently fold in the raspberries. Don’t over mix otherwise your raspberries will break up.150 g fresh raspberries
- Transfer the mixture to the lined brownie pan and swirl the raspberry jam on top.125 g raspberry jam
- Bake for 30 minutes until golden on top and no longer wiggling in the middle when you gently shake the tray from side to side.
- Cool completely before removing from the tray and trying to cut into portions (ideally overnight or pop the tray in the fridge for at least 4 hours).
Video
Notes
Nutrition
Emissions
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
