8tablespoonsunsalted butterit should be melted butter (no need to worry about room temperature)
¼cupolive oil
1cuplight brown sugar
½cupwhite granulated sugar
1teaspoonpure vanilla extractif you cannot find pure vanilla extract, then any vanilla extract will do
8ozfreeze dried raspberriesif you want you can use fresh raspberries or frozen raspberries (if using frozen, you may want to thaw overnight and bring to room temperature)
1cupmini chocolate chipsyou can substitute white chocolate chips or white chocolate chunks
2eggsroom temperature is fine but not necessary
2cupsall purpose flourgluten free of course, I used King Arthur Measure for Measure flour, make sure whatever mix you use has xanthan gum in it
1teaspoonbaking powder
Instructions
Preheat the oven to 350°F. Meanwhile take the unsalted butter and place in a microwave safe bowl and melt butter. Pour the melted butter into a large bowl and pour the olive oil in as well. Gently whisk, and then add the sugar. Continue to whisk, add eggs one at a time and continue to whisk. Add the vanilla extract, followed by the dry ingredients.
Take a rubber spatula and fold in the gluten free all purpose flour, as well as the baking powder. Add the raspberries (fresh or frozen raspberries, or the freeze dried raspberries), and fold them into the mixture. Add the chocolate chips, continue to fold with your spatula until there is no visible flour in the dough.
Take your baking pan (spray it with a nonstick spray, if you prefer, you can use parchment paper to line the bottom, I just like the use the spray), and place the dough inside of the prepared pan. Place the baking pan into the oven for a baking time of 25 minutes. Now, Bake blondies. When the raspberry blondies are finished baking, they should be a light golden brown on top. If you want to double check that the raspberry blondies are indeed finished baking, take a toothpick (and make sure the toothpick inserted is clean) and insert it into the middle of the blondies. When it comes out clean, then they are good to go. If there is any raw visible dough on it then place back in the oven for 5 minutes and test again.
Allow the blondies to cool completely. Once they have come to room temperature, you can transfer them to a wire rack or you can cut them while they are still in the baking pan. You want to let the blondies cool completely (don't just let them cool slightly) before cutting them otherwise it could get a bit messy!
Video
Notes
See further up in the post what tools you will need!