Gluten free Raspberry and White Chocolate Blondies

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 gives 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.

Gluten free 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 are great for any party or event.

Other bars that are perfect for masking ahead are my gluten free brookies, gluten free millionaire's shortbread ,and gluten free cheesecake brownies.

Jump to:

• Blondie vs Brownie
• Dairy free Brownies
• Ingredients
• Instructions
• Recipe Tips
• Recipe FAQs
• 📖 Recipe
• 💬 Comments

Blondie vs Brownie

Many would say that as there is chocolate in the batter 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 gluten free brownies or gluten free blondies.

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 alternatively 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 temperature
• 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 separating 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 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 a non-stick pan over low/medium heat until the chocolate has melted.

• Beat eggs and oil together in a bowl and add vanilla.
• Then add the melted chocolate mixture to the egg and oil mixture. Mix until fully combined.

• Combine wet mixture with 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 the wet mixture folding in evenly.
• Add to the prepared baking tin and spread evenly. Randomly spoon dollops of the jam on top of the 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 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

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📖 Recipe

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.