Thick, chewy, and gooey blondies studded with melting chunks of dark raspberry chocolate and bursting with fresh juicy raspberries. These blondies are naturally vegan, easily gluten-free and only require 8 ingredients and one mixing bowl. They are a great snack or dessert and are fun to make with little ones.
By Nourishing Amy
Gooey Chocolate and Raspberry Blondies
Prep Time: 30 minutes plus cooling
Serves: People
Ingredients
½ cup vegan butter, melted
½ cup coconut or light brown sugar
1 small ripe banana (100g)
1 tsp vanilla extract
1 ⅔ cup plain or GF plain flour
1 1/2 tsp baking powder
A pinch of salt
85g (1 bar) Dark Raspberry Chocolate, chopped
⅔ cup fresh raspberries
Method
Step 1
Preheat the oven to 355*F and line an 8-inch square tin with parchment paper.
Step 2
Allow the melted butter to cool slightly then pour into a large mixing bowl.
Step 3
Blend or puree the banana until really smooth with no lumps.
Step 4
Add the sugar to the melted butter and whisk until smooth. Now pour in the pureed banana and vanilla and whisk again.
Step 5
Sift in the flour and baking powder and add the salt. Whisk to a thick, sticky batter and then fold in most of the chopped chocolate with a spoon.
Step 6
Pour the batter into the tin and spread out to make an even layer. Smooth over the top and press in the remaining chopped chocolate and the raspberries.
Step 7
Bake for 19-22 minutes, until golden brown and firm to touch but still gooey. Allow to cool in the tin for 10 minutes and then transfer to a cooling rack to cool fully.
Step 8
Slice while warm or wait until the blondies are cool and sprinkle with extra salt, if desired. Store at room temperature for 2-3 days or in the fridge for 3 days if it is warm. These blondies will freeze well for up to 1 month, and de-frost at room temperature.
