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By Nourishing Amy

Gooey Chocolate and Raspberry Blondies

timerPrep Time: 30 minutes plus cooling

groupsServes: People

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.

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.

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