Vegan Blondies (White Chocolate and Raspberry)

Vegan butterscotch blondies with white chocolate chips and raspberry jam swirled on top.

Course Dessert

Cuisine American

Keyword dairy-free blondies, plant-based blondies, vegan blondies, white chocolate raspberry blondies

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 213kcal

Preheat the oven to 350°F (176 °C). Line a square 8x8-inch baking pan with parchment paper. Set it aside. Melt 1 stick of vegan butter, then let it cool for a few minutes.
In a large bowl, whisk together the melted butter and brown sugar until well blended.
Add applesauce or egg replacer of your choice, along with vanilla extract, and whisk to combine.
Add in the flour, cornstarch, and salt, stirring with a wooden spoon until just blended and no dry flour spots appear.
Stir in 3/4 cup white chocolate chips.
Scoop the batter into the prepared baking dish and press gently into corners to form an even layer.
Dollop the top with small spoonfuls of raspberry jam. Using a toothpick, swirl the jam into the top of the bars. Simply drag the stick around the top to make a swirling pattern. Sprinkle the top with 1/4 more white chocolate chips.
Bake the blondies at 350° F (176° C) for 25 minutes, or until the top looks set and the edges are golden brown.
Allow the blondies to cool completely in the pan before lifting them out with the parchment paper. Cut the blondies in half in each direction, then cut those halves in half again to get 16 equal squares.

Blondies are supposed to be chewy and a little gooey, with a texture similar to fudgy brownies. They don't have baking powder or baking soda, which would cause them to rise and give them a cakey texture.
Allow the blondies to cool completely before cutting.