Blackberry White Chocolate Blondies (Vegan Gluten-Free)

Thick, fudgy and delicious Blackberry White Chocolate Blondies filled with juicy seasonal berries and gooey white chocolate. These cake-y blondies are naturally vegan, gluten-free and are ready in 30 minutes in one bowl.

My love for blondies continues and if you’re not familiar with a blondie, let me explain. I think the best way to talk about a blondie is to think about them as a brownie but they’re white and not brown in colour. So, there’s no cacao powder but they are just as fudgy, slightly cakey and as addictive as ever. You can make them any number of ways, some use chickpeas, others use a more cake-like batter or there are these ones, which are a cross between the two.

These Blackberry White Chocolate Blondies are:

• Thick and fudgy
• Slightly cake-y and with a great crumb
• Packed with juicy blackberries
• Oozing with melting white chocolate
• Easy to make in one bowl
• Ready in 30 minutes
• Naturally vegan and gluten-free
• Healthier and more wholesome

These Blackberry White Chocolate Blondies are pretty amazing, and they come together so easily with very minimal effort. You can skip ahead to the recipe card to make these blondies right now, or let’s see what goes into them.

What ingredients do I need for these blondies?

• Chia or flax seeds: I use bother interchangeably but prefer chia seeds more often. Grind your own in a small blender or pestle and mortar.
• Cashew butter: I love the cookie-like sweetness of cashew butter but you can easily use another nut butter like peanut or almond or use a seed butter to make these nut-free.
• Coconut sugar: I love the caramel colour and taste this adds to the blondies but other sugar will work like golden or white caster or light brown sugar.
• Plant-based milk: any milk will do and my favourites are oat, almond or coconut (from the carton).
• Vanilla essence: for the sweet flavour.
• Plain of GF plain flour: this keeps the texture light but fudgy, too. If you are using a GF flour, made sure to use a 1:1 baking blend with xanthan gum, or add your own to help these blondies bind together.
• Oat flour: simply blend your oats to a fine meal or flour consistency. I like to blend up a big batch to last me a couple of weeks.
• Baking powder: for the rise.
• White chocolate buttons: make sure these are dairy-free. I love how sweet they are which pairs perfectly with the slightly tart blackberries.
• Blackberries: I love berries so much and in the summertime, it’s all about the berries for me, but now we are heading into autumn, I want to make the most of the seasonal blackberry. They are so lovely in bakes and cakes.

In terms of method, whisk together the wet ingredients then add in the dry ingredients and stir before folding in the black berries and white chocolate before spreading into a baking tin. Bake until golden and risen and smelling amazing and then allow to cool before drizzling with extra white chocolate.

These Blackberry White Chocolate Blondies could not be simpler to make, and they are such a hit with all the family. These are great to serve with a cup of tea or coffee, or enjoy them as a dessert with some ice cream or custard, too.

Can I make these Blackberry White Chocolate Blondies gluten-free?

Yes, these are easily gluten-free, just use a GF baking 1:1 blend and use gluten-free certified oats or oat flour.

Are these blondies nut-free?

You can easily make these Blackberry White Chocolate Blondies nut-free by using a seed butter like sunflower seed or tahini (I love the ones from Koro online – you can save 5% with code Nourishing5)

Can I use other berries and chocolate chips?

Of course! When in season, these blondies would be great with strawberries, blueberries or raspberries for example and you can swap the white chocolate chips for dark or dairy-free milk chocolate, too.

How long do these blondies last?

As these have fresh berries in, it’s best to store these in an airtight container in the fridge where they will last 3-5 days but leave them to sit at room temperature before eating them. Typically I leave them out all day and pop them in the fridge overnight. You can also freeze the blondies for up to 1 month and allow to de-frost at room temperature.

I hope you will love these fudgy, moreish and simple Blackberry White Chocolate Blondies and if you are looking for more autumnal cakes and bakes, how about my:

• Carrot and Raisin Bundt Cake
• Blueberry Streusel Cake
• Cherry Almond Cake Bars
• Caramel Apple Loaf Cake
• Chai Pumpkin Spice Cupcakes with Vanilla Buttercream

I look forward to hearing what you think of these Blackberry White Chocolate Blondies so please let me know in the comments below. If you do make these blondies, I would love to see them, so please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With blackberry white choc love x