By Chloe Brown
Raspberry Bakewell Blondies
9 steps
Prep:10minCook:30min
Chewy and sweet raspberry bakewell blondies with white chocolate. Fruit and jam can subbed for alternatives such as cherry.
Updated at: Fri, 01 Nov 2024 10:29:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories338.8 kcal (17%)
Total Fat15.3 g (22%)
Carbs46.4 g (18%)
Sugars26.3 g (29%)
Protein4.7 g (9%)
Sodium64.3 mg (3%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat oven to 180 degrees Celsius. Line a 9x9 inch cake tin.
TrayStep 2
Melt the vegan butter in a large bowl. Add the sugar, almond extract and milk until dissolved.
vegan butter80g
light brown sugar200g
almond extract1 tsp
oat milk60mlStep 3
Mix in the flour, baking powder and ground almonds.
plain flour210g
baking powder1 tsp
almond flour80gStep 4
Pour batter into the lined cake tin and spread evenly. Evenly marble the jam through the batter. Scatter with raspberries and white chocolate and very gently press/mix into the batter.
raspberries
raspberry jam2 tsbp
vegan white chocolate chips25gStep 5
Bake for 30-35 mins, until a skewer can be inserted in the centre of the blondies and is clean when removed.
Step 6
Allow to cool and cut into slices. Enjoy!
Alternative one pan method
Step 7
Gently melt butter, sugar, almond extract and milk.
Step 8
Add the flour, ground almonds and baking powder. Stir until almost combined then stir through white chocolate.
Step 9
Pour into lined cake tin. Marble with jam, press in raspberries and sprinkle some chocolate on top. Then bake as above!
Notes
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