Firstly, I don’t think blondies get enough credit. Of course brownies are gooey, chocolatey goodness, but blondies can take on more flavours in are much lighter in texture. I’ll never say no to a brownie but I’m definitely speaking out for all the less-appreciated baked goods out there!
These peanut butter and raspberry swirl blondies are the perfect transitional baked treat – just like fashion, I think food has a bit of a transitional stage between seasons. I’m not quite ready to let go of my berries and light, summery flavours; but I’m also completely ready for cake and stodge (healthy stodge!)
These are the perfect in between treat – the texture is light from the ground almonds, but there’s a comforting depth of flavour from the peanut butter without being heavy. The added crunch from the chopped pecans adds another texture to the blondies, making them extremely moreish – it’s safe to say these didn’t last long in my house!
Makes 12 squares;
– 1 1/2 cups ground almonds (180g)
– 1/2 cup GF oat flour (60g)
– 2tsp cinnamon
– 1tsp baking powder
– 1/2 cup pecans, chopped (50g)
– 3 tbsp peanut butter
– 1/3 cup coconut oil, melted (65g)
– 1/2 cup maple syrup
– 2 eggs
– 1/2 punnet of raspberries
Preheat oven to 180C/365F/gas mark 4 and line a baking tray with greaseproof paper.
Combine the melted coconut oil and peanut butter in a small bowl until smooth. Add in the eggs and maple syrup, mix everything together.
Mix the dry ingredients together in a separate bowl, then slowly fold into the wet mixture, making sure everything is fully incorporated.
Pour the mixture into the lined baking tray, making sure it’s a even layer. Mash the raspberries in a bowl, then swirl onto the top layer of the batter.
Bake in the oven for 20-25 mins. Let them cool for at least 10 mins before cutting into the squares. Enjoy!