White Chocolate Raspberry Blondies

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As I’ve said before, I am in love with Katie Anne Rutherford‘s #KatieAnneBrownies ❤ since they are so incredibly versatile and can be as macro friendly as you desire. On this particular occasion, I was craving a white chocolate raspberry version, so I made a few tweaks to the original recipe and the result was a deliciously dense treat that was just the right amount of sweet to keep my tastebuds dancing.

INGREDIENTS:

🔸15oz can garbanzo beans/chickpeas (drained & rinsed)

🔸150g FF cream cheese

🔸2 whole eggs

🔸100g egg whites

🔸60 mL SF maple syrup

🔸150g Greek yogurt (I used 0% here)

🔸100g pumpkin

🔸7g honey

🔸liquid stevia or sucralose to taste (I use 30-40 drops)

🔸1 scoop (33g) Dymatize Elite Whey in Snickerdoodle

🔸30g coconut flour

🔸40g oat flour (or regular flour)

🔸1 tsp cinnamon

🔸2 tsp raspberry extract

🔸1 tsp vanilla extract

🔸164g fresh raspberries

🔸14g (2 pieces) premium white baking chocolate, melted & cooled

🔸30g white chocolate chips

🔸1 tsp each salt, baking powder/soda

DIRECTIONS:

-Mix all wet ingredients in food processor, then add dry. Add chocolate chips and baking powder/soda at the end.

-Bake for approximately 30-40 minutes (times are for large square baking dish, adjust accordingly depending on type/number of dishes used).

Recipe Yields: 9 servings

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