White Chocolate and Raspberry Blondies (Gluten-Free)
Last Updated on May 24, 2023 by Priscilla
Studded with tart raspberries and sweet white chocolate chips, these White Chocolate Raspberry Blondies are a delicious and easy to make treat! Made in just one bowl, enjoy every bite of these gluten-free white chocolate blondies with their soft chewy centers and crisp edges. They’re easy to make gluten-free with a gluten-free flour blend, but you can also make them with regular all-purpose flour!
It’s not summer yet but I just can’t get enough of raspberries and making desserts with them! I blame my toddler for his raspberry obsession so I always have them in the house these days. After making my raspberry almond flour blondies last month, I wanted to make a more traditional blondie with flour, and these white chocolate and raspberry blondies were born!
Why you’ll love these white chocolate raspberry blondies
- Gluten-free and dairy-free: These white chocolate and raspberry blondies are dairy-free due to using olive oil and dairy-free white chocolate chips. I use a gluten-free flour blend, but you can also use regular all purpose flour. The addition of the almond flour and chickpea flours give some texture and added moisture to the bar and are naturally gluten-free.
- Made in one bowl: I often mix the dry ingredients separately and add them to the wet, but in a pinch you can add the dry ingredients one at a time to the wet. I love a simple dessert that can be made in one bowl with a handful of ingredients.
- Use fresh or frozen raspberries depending on the season and what you have available. I prefer frozen raspberries because I feel they hold their shape a bit better when being folded into the thick batter.
Ingredients you’ll need
- Olive Oil – I use extra virgin olive oil. You can use any neutral oil
- Cane Sugar and Coconut Sugar – The two types of sugar provide sweetness and depth of flavor. You can use brown sugar instead of coconut sugar.
- Gluten-free Flour: My go-to gluten-free flours are Authentic Foods brand and Vitacost brand, which may be an unpopular opinion but I find they are affordable, work well in most gluten-free recipes despite not having xanthan gum in them. King Arthur Gluten-Free All-Purpose Flour and Bob’s Red Mill 1:1 Gluten-Free flour blend also work well. You can also use regular all purpose-flour.
- Almond Flour: Any type of finely ground almond flour will work. If you can’t have almonds, a different nut flour or seed flour should work.
- Chickpea Flour: I like Bob’s Red Mill brand.
- Raspberries: I use frozen but you can use fresh as well. You want nice big intact berries for this and not a bunch of crushed or crumbled raspberries.
- White Chocolate Chips: I use Enjoy Life brand to keep the recipe dairy and soy-free, but you can use whatever white chocolate you’d like.
Step-by-Step Making White Chocolate and Raspberry Blondies
Step 1: Make the batter. In a large bowl you will combine the olive oil, sugars, egg, egg yolk, and vanilla extract. Whisk them together for about 30 seconds.
In another bowl, combine the flour, almond flour, chickpea flour, salt and baking powder. If you want to avoid using another bowl, you can dump everything into the same bowl you whisked the wet ingredients in! Usually I don’t recommend this but this blondie recipe is very forgiving. Fold the dry ingredients into the wet ingredients until just nearly combined. Then you’ll fold in the white chocolate chips. The batter will be very thick! After that, you’ll want to very carefully fold in about two-thirds of the raspberries.
Step 2: Fill the baking pan. Pour the batter into a parchment-lined 8×8” metal baking pan and then put a little olive oil on your hands. Use your oiled hands to press the batter into the baking dish, then press the remaining raspberries into the top.
Step 3: Bake the blondies. Bake the blondies in a preheated 350 degree Fahrenheit oven for 35-40 minutes, then allow them to fully cool before slicing.
Serving and storing: After they cool, slice your white chocolate raspberry blondies into 16 squares. Store blondies in a container in the fridge for 3-4 days or in a bag or container in the freezer for 1 month.
FAQS, Tips and Substitutions
How can I tell when the blondies are done baking?
These raspberry white chocolate blondies will take about 35-40 minutes to bake. When they are finished, you should be able to insert a toothpick into the center and have a few wet crumbs stick to it. The blondies will firm up a little as they cool so don’t worry if the center feels a bit soft compared to the edges.
Can you make these blondies vegan?
Thanks to the olive oil, these white chocolate blondies are already dairy-free, but they do have a whole egg and an egg yolk in the recipe. I have not tried to make these blondies without eggs, but to make them fully vegan you could try using 2 flax eggs and see if that works. To make this, combine 2 tablespoons of ground flaxseeds with 6 tablespoons of water. Allow the mixture to gel for about 5 minutes before adding to the batter in place of the eggs.
I can eat dairy and wheat… will these still taste good?
Despite being fully gluten-free and dairy-free, these blondies are delicious as written! Instead of oil you can try using butter if you’d like, and use all-purpose flour instead of the gluten-free flour blend. I still recommend using the almond flour and chickpea flours as written as it helps give the blondies a moist, fudgy texture.
Interested in more bar recipes? Try your hand at these!
Almond Flour Blondies with Raspberry Jam
Gluten-Free Blackberry Brownies
Chocolate Chip Tahini Cookie Bars
Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!
White Chocolate and Raspberry Blondies (Gluten-Free, Dairy-Free)
Equipment
- 1 8"x8" metal baking pan
Ingredients
- 1/2 cup olive oil (plus a little more for pressing the batter into the pan)
- 1/2 cup cane sugar
- 1/4 cup brown sugar or coconut sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup gluten-free flour blend
- 1/2 cup almond flour
- 4.5 tablespoons chickpea flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 cup frozen raspberries (you can also use fresh)
- 2/3 cup white chocolate chips (I used Enjoy Life brand)
Instructions
- Line a metal 8×8 baking dish with parchment paper. Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the olive oil, sugar and vanilla extract and whisk together for 30-45 seconds. Whisk in the eggs until combined.
- In another bowl, combine the flours along with the salt and baking powder. Pour the dry ingredients into the wet ingredients and use a spatula to combine.
- When nearly all combined, fold in the white chocolate chips. Just barely fold in about ⅔ of the raspberries and pour the batter into the baking dish.
- Pour a teaspoon or so of olive oil on your hands and carefully press the batter into the baking dish so it is uniform in thickness, being careful not to smush or smear the frozen raspberries. Dot the top of the blondies with the remaining frozen raspberries.
- Place the pan into the oven on the top or middle rack and bake for 35-40 minutes. The edges should be firm. Allow the blondies to fully cool before slicing into 16 squares.
These blondies are a must in my house! They are so amazing, full of flavor, & so simple to make! I love the section with potential substitutions. It helps when I am out of certain stuff to see what else I could try without having to make a trip to the store. My husband is picky about his sweets and loved these!