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Raspberry Blondies

Ingredients

1 cup dairy-free salted butter, melted

1 ¾ cup granulated sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups all-purpose flour *can be substituted with gluten-free 1:1 baking blend

2 teaspoon coarse sea salt

1 teaspoon baking powder

1 cup dairy-free white chocolate chips

½ cup almonds, chopped

1 ½ cups fresh or frozen raspberries

optional: extra white chocolate chips for drizzle

Instructions

Preheat the oven to 350ºF degrees and prepare a 9×13-inch pan with non-stick baking spray and parchment paper.

In the bowl of a stand mixer with the paddle attachment combine the melted butter and sugar on high and mix for 2 minutes.

Add in the egg, egg yolk, vanilla extract, and almond extract and mix on high for another 2 minutes.

Mix in the flour, salt, and baking powder until just combined.

Fold in the white chocolate chips and chopped almonds until just combined.

Gently fold in the fresh or frozen raspberries until just combined. Be careful not to overmix or the raspberries will begin to break apart.

Bake for approx 30-35 minutes or until the edges are a light golden brown and the very center appears just slightly under-baked.

Let fully cool in the baking tray. Once cool remove the raspberry blondies and slice them into 24 servings.

Melt and drizzle white chocolate over the top of the fully cooled blondies if desired. Enjoy!

Store leftover blondies in an airtight container for up to 7 days at room temperature.