Gluten Free Raspberry White Chocolate Brownies {gluten, nut & soy free} - These gluten free white chocolate brownies (which, it turns out, are not called blondies) are simply divine. The sweetness of the white chocolate is balanced beautifully by the slight tartness of the raspberries, and the texture is somewhere between dense fudginess and pillowy softness. The perfect gluten free dessert, with a quick and easy recipe!
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Gluten Free Raspberry White Chocolate Brownies

These gluten free white chocolate brownies (which, it turns out, are not called blondies) are simply divine. The sweetness of the white chocolate is balanced beautifully by the slight tartness of the raspberries, and the texture is somewhere between dense fudginess and pillowy softness. The perfect gluten free dessert, with a quick and easy recipe! (Take a look at the video above for step-by-step instructions!) NOTE: The ingredients below are suitable for an 8 x 8 inch baking tray.
Course Dessert
Cuisine Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16

Ingredients

  • 5.3 oz (150 g) white chocolate, roughly chopped
  • 2/3 stick 75 g unsalted butter, cut into small cubes
  • 1/3 cup (70 g) caster sugar
  • 2 eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/4 tsp xanthan gum
  • 1 cup (230 g) frozen or fresh raspberries

Instructions

  1. Pre-heat the oven to 190 ºC (350 ºF) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
  2. In a bowl above simmering water, melt together white chocolate and butter. After they are melted, allow to cool until warm to touch.
  3. Add the caster sugar, eggs + egg yolk, vanilla extract, salt and milk, and mix well until evenly combined.
  4. Sift together gluten free flour and xanthan gum, and add them to the batter. Mix well until no flour clumps remain.
  5. Transfer the white chocolate brownie batter into the baking pan and "sprinkle" the top with raspberries.
  6. Bake in the pre-heated oven at 190 ºC (350 ºF) for about 25 minutes or until an inserted toothpick still comes out a bit dirty, but the top is a light golden brown colour.
  7. Allow to cool, cut into pieces and enjoy!
  8. The white chocolate brownies keep well in a closed container in a cool dry place for about 3 - 4 days (but only if very well hidden).