Gluten Free Raspberry & White Chocolate Blondies
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Author:
Fudge & James
Ingredients
- 150g raw or brown sugar
- 250g butter (softened)
- 250g white chocolate buttons
- 120g gluten free self raising flour (or plain with 1 tsp. baking powder)
- 3 large eggs + 1 egg yoke
- 1 tbsp. vanilla paste
- 1 tsp. salt
- 100g fresh or frozen raspberries
- optional- extra melted white chocolate and freeze dried raspberries to decorate
Directions
Grease and line a 20cm/20cm brownie tin making sure you leave some of the paper overhanging so you can pull it out when the blondies are cooled.
Melt the white chocolate buttons in the microwave in 20 second increments until fully melted and smooth. This should take around 2 minutes depending on your microwave.
In a stand mixer, beat the sugar, soft butter, flour, salt and eggs on high speed until light and fluffy. Add the melted white chocolate and vanilla paste and mix on a medium speed until fully combined.
Tip the blondie mixture into the lined tin and spread evenly.
Sprinkle the raspberries across the tin and lightly press into the mixture.
Bake at 170C for 30-35 minutes.
The blondie should be baked all the way through and risen slightly. As it cools it will sink back down to give the fudgy texture.
Recipe Note
Original recipe - https://fudgeandjames.co.nz/gluten-free-white-chocolate-raspberry-blondies/
