White Chocolate Raspberry Blondies (Gluten Free)
These White Chocolate Raspberry Blondies are the ultimate blondie recipe. They're the perfect cross between baked cookies and brownies and when baked with the sweetness of white chocolate and tart raspberries, you won't be able to resist!
Ingredients
- 2 cups cassava flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter , melted and cooled
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 each large eggs , room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups white chocolate chips
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking sheet and line with parchment paper.
- In a large glass mixing bowl, whisk together butter, light brown sugar, and granulated sugar until combined. Add eggs and vanilla extract, whisking until combined. Add the cassava flour, Kosher salt, and baking powder. Once combined, fold in the white chocolate chips and VERY gently fold in the raspberries.
- Spread the batter evenly in the baking sheet, and place in the oven. Bake for 20-25 minutes, or until lightly browned and very slightly bounces back when pressed in the center. Remove from the oven, and let cool completely, about 2 hours. Once cooled, cut into 12 pieces. Store at room temperature, in an airtight container, for up to 1 week.
- The blondies may also be stored frozen in a zip top bag for up to 1 month.
Nutrition
Serving: 1barCalories: 437kcalCarbohydrates: 57gProtein: 2gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 240mgPotassium: 114mgFiber: 1gSugar: 41gVitamin A: 484IUVitamin C: 4mgCalcium: 107mgIron: 1mg
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