Monday, 10 June 2019

White Chocolate Raspberry Ripple Blondies

I am loving how easy it is to make vegan blondies and wondering why I haven't eaten more blondies so far. The key to a blondie is the white chocolate and vanilla that replaces the cocoa in the famous brownies and what goes better with white chocolate than fresh raspberries and raspberry jam drizzled on top? I took these blondies to a family party and they went down a treat so if you're up for sharing them (I was reluctant) then have a go at making these.

You can totally be creative with these and mix it up with your favourite flavours - get more fruity with blueberries, or add in some nuts and chocolate for some more crunch!

Check out my other tray-bakes for more inspiration!

Salted Caramel Brownies with Nakd Nibbles
Banana Blondies with Peanut Butter Frosting
Triple Berry Crumble Bars



Prep: 10 minutes
Cook: 30 minutes
Serves: 15 blondies


265g Plain flour
170g Caster sugar
100g Light brown sugar
115g Vegan butter
100g Plant-based yoghurt
200ml Soya milk
1tsp Vanilla extract
200g Vegan white chocolate
100g Raspberries
50g White chocolate optional
50g Raspberry jam optional


✿Preheat your oven to 170℃ and line a rectangle baking tray with some baking paper. 
✿Melt your white chocolate over a ban-marie or in the microwave and then leave to cool.
✿In a bowl cream together your butter and sugars until well combined then add the yoghurt and soya milk and mix.
✿Sift in your flour, salt and vanilla extract and fold in. Stir in the white chocolate and then fold in most of the raspberries, save some to the side. 
✿Pour mixture into lined tray, spreading evenly and then scatter the remaining raspberries on top. Bake for 25-30 minutes until a knife comes out clean then leave to cool in the tray.
✿Melt some more white chocolate and drizzle over and then do the same with the jam. Enjoy!



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