White Chocolate and Raspberry Blondies

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White chocolate and raspberry blondies are vegan and have a chewy, fudge-like texture that is impossible to beat! These are such a fun twist on the traditional blondie. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Category: Sweets
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 1/2 cup unsweetened soy milk (116 grams)
  • 2 tablespoons ground flax (16 grams)
  • 1 cup white whole wheat flour (134 grams)
  • 1/2 cup almond flour (56 grams)
  • 1/2 teaspoon baking powder (2 grams)
  • 1/2 teaspoon salt (3 grams)
  • 1 cup brown sugar, packed (210 grams)
  • 1/2 cup tahini (115 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 1/2 cup (3 ounces) white chocolate chips
  • 1/2 cup fresh raspberries


  1. Preheat oven to 350° F. Line an 8×8 pan with parchment paper and set aside.
  2. Measure soy milk in a liquid measuring cup, then add the ground flax. Mix until fully combined and let stand while you prep the other ingredients (it will thicken up as it sits).
  3. In a large bowl, whisk flours, baking powder and salt.
  4. In a medium bowl, mix brown sugar, tahini, vanilla extract and the thickened flax “egg”. 
  5. Use a spatula to gently mix the dry ingredients with the wet. Then fold in the chocolate chips and raspberries (some will get smashed and that’s ok!).
  6. Transfer mixture to the baking pan and distribute evenly (see notes for a batter tip). Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let cool in pan for at least 10 minutes before removing. Once completely cooled, slice into squares for serving.



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • To keep these vegan: use vegan white chocolate chips (like Enjoy Life or Nestle). 
  • Batter tip: The batter is very thick (not pourable). You’ll have to work a little bit to get it to spread evenly in the pan but I promise it works. I like to use a spatula and gently spread it towards the edges/corners. 
  • Storage tips: These bars are best stored in the refrigerator. I actually prefer them cold because the texture is even better. Store them in an airtight container on the counter for 1-2 days or refrigerated for up to 4 days.