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Protein White Chocolate Raspberry Blondies - Soft, Chewy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) oat flour (store-bought or blended rolled oats)
  • 1/2 cup (60 g) vanilla whey or plant-based protein powder (see notes below)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup (65 g) coconut sugar or light brown sugar
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (60 g) Greek yogurt (or dairy-free yogurt)
  • 1/3 cup (80 ml) melted coconut oil or unsalted butter, slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 large egg (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
  • 1/2 cup (90 g) white chocolate chips or chopped white chocolate
  • 3/4 cup (100 g) fresh raspberries (or frozen, kept frozen until mixing)
  • Optional: 1–2 tablespoons milk if batter is too thick

Method
 

  1. Prep the pan. Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients. In a medium bowl, whisk together oat flour, protein powder, baking powder, and salt until no lumps remain. This keeps the crumb even.
  3. Combine the wet ingredients. In a large bowl, whisk coconut sugar, maple syrup, Greek yogurt, melted coconut oil or butter, vanilla, and the egg until smooth and glossy.
  4. Bring it together. Add the dry ingredients to the wet. Stir with a spatula until just combined. If the batter seems stiff or crumbly, add 1–2 tablespoons of milk to loosen it. The texture should be thick but spreadable.
  5. Fold in the good stuff. Gently fold in the white chocolate and raspberries. If using frozen raspberries, add them straight from the freezer to reduce bleeding and overmixing.
  6. Spread and smooth. Transfer the batter to the prepared pan. Use a spatula to spread it to the corners and smooth the top. For extra flair, press a few extra white chocolate chips or raspberries on top.
  7. Bake. Bake for 18–24 minutes, depending on your oven and protein powder. The edges should look set and lightly golden, and the center should still be a bit soft. A toothpick should come out with a few moist crumbs, not wet batter.
  8. Cool and slice. Let the blondies cool in the pan for at least 20–30 minutes. Lift out using the parchment, then cut into 12 squares. Cooling helps them firm up to that perfect fudgy texture.