White Chocolate and Raspberry Blondies (GF)

To ensure your gluten-free white chocolate and raspberry blondies turn out perfectly, make sure to accurately measure your ingredients, especially the gluten-free flour. It's also important to gently fold in the raspberries to avoid breaking them apart. Keep an eye on the baking time; they should be golden on top and a skewer inserted into the center should come out clean.

If you need to make substitutions for your gluten-free blondies, you can use dairy-free butter or coconut oil in place of salted butter for a dairy-free version. For the white chocolate, look for dairy-free white chocolate chips. You can also replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) for a vegan option.

To store leftover white chocolate and raspberry blondies, let them cool completely, then cut them into squares and place them in an airtight container. They can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months; just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container.

For a delightful dessert platter, pair your gluten-free white chocolate and raspberry blondies with fresh berries, a scoop of vanilla ice cream, or a drizzle of raspberry sauce. You could also serve them alongside a rich chocolate sauce or a dollop of whipped cream for an extra indulgent treat.

Yes, you can use fresh raspberries instead of frozen in the blondie recipe. However, fresh raspberries may be more delicate, so be gentle when folding them into the batter. You might also want to reduce the baking time slightly, as fresh raspberries can add more moisture to the batter.