Not only are these Vegan Raspberry Dark Chocolate Blondies low in sugar, but they’re also super quick and easy to make, requiring just one bowl and very simple ingredients.
They’re also incredibly delicious – the fudgy batter is a perfect vehicle for the slight tartness of the juicy raspberries, which go perfectly with the bittersweet dark chocolate.
To make them vegan, I replaced butter with Biscoff spread. I first came across Biscoff spread in France, where they call it Speculoos. Not only is it ridiculously addictive, its delicately spiced flavour is very versatile and works well in a wide range of desserts.
I’ve used raspberries for this recipe, but you can substitute them for whatever other fruit you want (either fresh, frozen or dried) – I’d like to try cherries, blackberries, strawberries, cranberries or blueberries. You could also add nuts for varied texture!
If you like these, check out my Peanut Butter & Jelly Blondies!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 120g Biscoff spread
- 85g plain flour
- 1 teaspoon baking powder
- Pinch of salt
- Splash of milk, any kind
- Handful of raspberries, either fresh or frozen
- Handful of dark chocolate chips (I’ve used chocolate chunks, which I made by cutting up a bar of chocolate)
- Preheat oven to 180 degrees
- Mix together the Biscoff spread, flour, baking powder and salt
- Sift in the flour and fold carefully – add a splash of milk and mix until you get an even batter
- Transfer into a greased (square or rectangular) baking tin
- Add the raspberries and chocolate chips afterwards by pushing them into the batter – you can mix them into the batter first if you wish but you might risk the chocolate melting or the raspberries bleeding into the batter so they might not look as nice afterwards
- Bake in oven for around 30 minutes
- Leave to cool before cutting into squares