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gluten free raspberry and white chocolate blondies sliced into squares

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 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.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: blondie recipe, gluten free, rasperry blondies
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9 large slices
Author: Amanda

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

NOTE: Always check that all your ingredients are gluten-free. Some chocolate may contain gluten.
STORAGE: This 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 cake and to come to room temperature but can also be eaten straight from the fridge.
FREEZING: The Blondies can be frozen in a freezer-safe container for up to 3 months. Then add melted chocolate on top once defrosted.