Raspberry chocolate chip blondies 

You might be familiar with brownies, but have you heard of blondies? If you answered no then I’m about to totally rock your world. This sweet treat is popular in America and typically uses vanilla and brown sugar in place of the cocoa used in traditional brownies, hence the name.

And they’re bloody delicious. Trust me – they’ve been tried and tested – the first time I made them I was so happy with the result that I sent Mr H a picture of them (he was at work at the time) and then magically he managed to get home unusually early that day. He quickly ate his dinner and then sunk three blondies for dessert, before claiming that he’d ‘quite like another one, but that would be a bit piggy’. One day later, they’d all disappeared (he blamed the cat) and a polite request for a second batch  had been made. 

Needless to say they’re a massive hit in our household still, and for good reason – they’re just the yummiest things ever. They’re sweet, fudgey, chocolatey, fruity and just generally amazing. The addition of chocolate chips and raspberries takes these to another level as the flavours just work so so well together. Seriously you need to try these out, I promise you you won’t regret it!


  • 1 1/2 cups ground almonds
  • 1/2 cup oats
  • 1 cup almond milk
  • 1/2 cup maple syrup
  • 2/3 cup cashew butter
  • 2 tbsp ground flax seeds
  • 3 tbsp coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup raspberries
  • Raw chocolate chunks – you can either buy this (my fave is Raw Halo, I use two of their 33g bars for these cookies) or make your own using 1/2 cup cacao butter, 4 tbsp maple syrup and 3 tbsp cacao powder

If you’re making the raw chocolate from scratch it’s best to get a start on this first. Melt the cacao butter (or you could always use coconut oil instead) in a bowl over a saucepan half-full with water on the hob on a medium heat until completely melted and then add in the cacao butter and maple syrup and stir well. Pour the melted chocolate into a silicone loaf mould or lined loaf tin – you want it to be only 1/2 a cm or so thick so that you can break it up easily into chunks once it’s set. Place it in the fridge for 15 minutes to cool while you make the blondies.

Pop the oats in a food processor or high speed blender and whizz for around a minute until they become a flour. Add in all the other ingredients except the chocolate chunks and raspberries and blend for a further minute or so, until the mixture is nice and smooth. Spoon this into a mixing bowl, stir in the raspberries and chocolate chunks, then spoon into a lined baking tray (we use a 20cm x 20xm tray).

Bake at 180C for around 30 minutes, until it starts to go golden on top and a fork comes out clean. Leave to cool for 15 minutes or so, then cut into squares and enjoy!

Love, Mrs H xx

4 thoughts on “Raspberry chocolate chip blondies 

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