These bars are packed with rich white chocolate raspberry flavor!
Course Dessert, Snack
Keyword bars, blondies, eggless, gluten free, raspberry, white chocolate
Prep Time 15mins
Cook Time 30mins
Total Time 45mins
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
1 ½teaspoonsbaking powder
½teaspoonfine sea salt
½cup (113g)unsalted butterroom temperature
⅔cup (133g)granulated sugar
⅓cup (67g)light brown sugarpacked
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tbsp water
½cup (85g)white chocolate chips
Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the prepared egg replacer and vanilla extract and beat to combine. Add the dry ingredients and mix on low speed until combined. Fold in the white chocolate chips. The batter will be thick.
Transfer the batter to the prepared pan, using a spatula or your hands to press down into an even layer. Scatter the raspberries on top and use your hands to press in gently. Bake for 30-32 minutes, or until the blondies are golden in color. Allow to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely before slicing into individual bars.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.