White Chocolate and Raspberry Blondies (GF)
Delicious gluten-free white chocolate and raspberry blondies.
Ingredients
Main Ingredients
- 250gwhite chocolate
- 250gsalted butter
- 4piecemedium eggs
- 200gcaster sugar
- 1/2tspvanilla bean paste
- 150gplain gluten-free flour
- 150gfrozen raspberries
For Coating Raspberries
- 2tspplain gluten-free flour
How to make White Chocolate and Raspberry Blondies (GF)
Preparation
Preheat the oven to 180°C (350°F).
Grease and line a baking tin with parchment paper.
Making the Batter
Melt the white chocolate and salted butter together in a heatproof bowl over a pan of simmering water, stirring until smooth.
In a separate bowl, whisk the eggs and caster sugar until pale and fluffy.
Add the melted chocolate and butter mixture to the egg mixture, stirring gently to combine.
Fold in the vanilla bean paste and gluten-free flour until just combined.
Adding Raspberries
Toss the frozen raspberries in 2 tsp of gluten-free flour to coat them.
Gently fold the raspberries into the batter.
Baking
Pour the batter into the prepared baking tin and spread evenly.
Bake in the preheated oven for 25-30 minutes or until the top is golden and a skewer inserted into the center comes out clean.
Tips & Tricks
Ensure the white chocolate and butter are completely melted and smooth before adding to the egg mixture.
Coating the raspberries in flour helps to prevent them from sinking to the bottom of the batter.
Blake Jackson
(@cheffy08)
With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood.