This Gluten Free Raspberry and White Chocolate Blondies recipe is so easy and makes perfectly moist delicious blondie squares. Using melted white chocolate, beautiful raspberries, sweet jam, and brown sugar give them a lush texture that won’t disappoint. The best part is they are gluten free but are so good no one will even tell the difference.
Blondies are often referred to as an alternative to the richness of brownies. I think has been fairly underrated as the flavor and texture are so good in their own right. Adding the raspberries and jam just gives it a fresh summer vibe. They deserve a place at any dessert table and great for any party or event.
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Blondie vs Brownie
Many would say that as there is chocolate in the batter that they are a white chocolate brownie with raspberries rather than a blondie. As blondies are made without chocolate in the batter. I don't really mind either way and you can call them Raspberry and white chocolate blondies or gluten free raspberry and white chocolate brownies. They still taste amazing whatever you call them. If you are a brownie lover you might also like my gluten free brownies or gluten free blondies.
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Dairy free Brownies
That’s no problem if you require gluten dairy free white chocolate brownies. This recipe is easily adapted for dairy free as it uses oil instead of butter you can just switch out the white chocolate for your favorite dairy free white chocolate. So no need for you to miss out.
Ingredients
Equipment
- 8x8 baking tin lined with Greaseproof paper
Ingredients
- Gluten free Plain Flour - Most gluten free plain flours will work well in this recipe. I used Doves free from as this is my preferred flour to use.
- Brown Sugar - Makes them fudgier and with a hint of caramel flavor.
- Granulated Sugar
- Vegetable oil - You can use any oil that has a neutral flavor such as Canola oil or alterinativly you can use the same quantity needed of melted butter for the recipe .
- White Chocolate - Always check that the chocolate brand used is gluten free as some brands may contain gluten.
- Water
- Large eggs - Kept at room temperture
- Baking Powder - Acts as a leavening and rising agent by reacting to the heat.
- Vanilla - adds additional flavor that complements the brown sugar nicely.
- Xanthan Gum - prevents the ingredients from seperating as it is a stabilizer. Essentially acting like gluten gelling everything together.
- Pinch of Salt
- Frozen Raspberries - I prefer to use frozen raspberries but you could use fresh if preferred.
- Raspberry jam - Creates a beautiful tart like flavor. Tastes and looks so good when used on the top of the batter.
- Extra White Chocolate for decoration if desired.
See the recipe card for quantities.
Instructions
Recipe Steps
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare baking tin with grease proof paper.
- Mix together flour, baking powder, xanthan gum and salt and set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Beat eggs and oil together in a bowl and add vanilla.
- Then add melted chocolate mixture to the egg and oil mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- In a separate bowl blot Raspberries with a paper towel to remove any excess water and coat with 2 tablespoon of plain flour.
- Add raspberries to wet mixture folding in evenly.
- Add to prepared baking tin and spread evenly. Randomly spoon dollops of the jam on top of mixture and with the back of the spoon spread over the top gently making a swirl effect.
- Place in the oven for approximately 25-30 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving Blondie in the tin to cool. Drizzle melted white chocolate to decorate if desired. when almost cool place in the fridge for 30 minutes.
- Once cooled cut evenly into your desired sized squares.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
They simply have been overbaked. Ensure to take them out of the oven when the skewer comes out almost clean and leave them to cool in the tin before placing them in the fridge to fully set.
Yes of course. This recipe is easily adapted for dairy free as it uses oil instead of butter you can just switch out the white chocolate for your favorite dairy free white chocolate.
Yes, Just increase the brown sugar to 200g (replacing the granulated sugar) this will give them an increased caramel and fudgier flavor and texture.
I would advise that they should be refrigerated to fully set but then once set can be placed in a sealed container at room temperature for up to 3 days.
They can be stored in an airtight container in the fridge for you to enjoy for up to 3-5 days. I recommend you remove it from the fridge an hour before eating to allow the blondies to come to room temperature but can also be eaten straight from the fridge.
The Blondies can be frozen in a freezer-safe container for up to 3 months. Then add melted chocolate on top once defrosted.
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Recipe
Raspberry and White Chocolate Blondies
Equipment
- 8x8 baking tin lined with Greaseproof paper
Ingredients
- 130 grams Gluten free Plain Flour
- 100 grams Brown Sugar
- 100 grams Granulated Sugar
- 120 ml vegetable oil
- 70 grams White Chocolate
- 60 ml Water
- 2 Large eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla essence
- ¼ teaspoon Xanthan Gum
- pinch of Salt
- 100 grams Frozen Raspberries
- 4 tablespoons Raspberry jam
- Extra White Chocolate for decoration if desired
- 2 tablespoons Plain flour to coat Raspberries
Instructions
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare baking tin with grease proof paper.
- Mix together flour, baking powder, xanthan gum and salt and set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- In a separate bowl blot Raspberries with a paper towel to remove any excess water and coat with 2 tablespoon of plain flour. Then add raspberries to wet mixture folding in evenly.
- Add to prepared baking tin and spread evenly. Randomly spoon dollops of the jam on top of mixture and with the back of the spoon spread over the top gently making a swirl effect.
- Place in the oven for approximately 25-30 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving Blondie in the tin to cool. Drizzle melted white chocolate to decorate if desired. when almost cool place in the fridge for 30 minutes.
- Once cooled cut evenly into your desired sized squares.
Notes
I hope you enjoyed this White Chocolate Blondies with raspberries recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Kat
I’ve made them a few times now and they are always a hit!