Raspberry Swirl Blondies As Made By Chef Britney Recipe By Tasty Recipes

LOADED CHICKPEA BLONDIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8-inch square glass baking dish with nonstick spray.
• In a food processor, combine the chickpeas, peanut butter, sugar, egg yolks, cream cheese, vanilla, salt, baking powder, cinnamon, and allspice. Purée until smooth and well-combined, stopping to scrape down the sides of the bowl at least once, 1-2 minutes.
• Use a rubber spatula to scrape the mixture into a medium bowl. Add the chocolate, walnuts, and raisins and stir to combine.
• Transfer the batter to the prepared baking dish and spread as evenly as possible, all the way to the corners of the dish.
• Bake the blondies for 22-24 minutes, until lightly browned around the edges and a toothpick or cake tester inserted into the center comes out clean. Let cool for 30-45 minutes before slicing, to allow the blondies to set.
• Slice into 9 or 12 pieces, then serve.
• Enjoy!

RASPBERRY RIPPLE BLONDIES

Steps:

• Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
• Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.