Vegan Raspberry and White Chocolate Blondies

Recipe created by Sarah Hancox   Who said plant-based recipes have to be boring?! These vegan raspberry and white chocolate blondies are just as decadent and delicious!   Method   Preheat the oven to 180c and line a 20x20cm baking tin with parchment. Melt the butter, then add the sugar and whisk together until really well combined. Add the yoghurt and golden syrup and beat again for two minutes until paled and creamy. In a separate large bowl, add the flour, protein powder, baking powder and salt and mix through. Add the wet ingredients followed by the milk and beat together until just combined. Finally add the raspberries and white chocolate chips and fold together. Spoon the mixture into the tin and smooth over with the back of a spoon to level. Bake for 25-30 minutes until a skewer comes out clean. Allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.