This Sunday is Father’s Day in the UK, I know its very close to my publishing day, but this Gluten Free White Chocolate & Raspberry Blondie Recipe is the work of a few moments. My brownies are top of my Father’s wish list – so I thought I would give these a go.
I went over mid-week for him to road test them and they barely touched his lips on the way down. He loves his food, but it gives me extra special pleasure when I’ve made him something he likes specially!
To Make my Gluten Free White Chocolate & Raspberry Blondie Recipe You Will Need
- 150g White Chocolate
- 100g Butter
- 3 Eggs
- 175g Caster Sugar
- 1 Tsp Vanilla Essence
- 200g Gluten Free Flour
- 1 Tbsp Baking Powder
- 175g Raspberries
In a heatproof bowl tip the butter onto the white chocolate and melt it. I microwave it in 30 second bursts, stir after each 30 secs even it it looks like nothing is happening. If you prefer you can use a larger bowl and sit it over simmering water. There is no need to superheat it – just warm enough to melt both items, once melted put aside.
In a bigger bowl crack open 3 eggs and add a teaspoon of vanilla essence and 175g caster sugar. Using a mixer on slow mix together. You will start off with a thick, very yellow paste, ramp the mixer speed up to max and whisk for about 5mins. The mixture will turn from bright yellow to pale cream and will be much more volume. You know it’s done when the mixer blades leave a trail.
Add in the cooled but still melted butter chocolate mix and mix, just till combined.
In a sieve above the mixing bowl dump 200g gluten free flour and add a tablespoon of baking powder, before you work it through the sieve mix the two powders together a bit, just to make sure they are combined – then sieve the flour into the batter and gently fold it together.
I have made these gluten free, because I like the texture this gives, but you could use regular self raising flour and add an extra teaspoon of baking powder.
In an oven set at 180C, 170Fan, 350F or Gas 4 bake for 35-40 mins, but check them at 35mins. You will find that it looks cooked, but trust me the mixture underneath the crust may be molten. You need to get it cooked but gooey in the centre.
Once cooked take it out of the oven and let it cool in the tin – the cracks will get bigger and the crust will collapse down onto the base – this is normal for this mix. I like to push the crust down onto the mix below to make it adhere.
Cut the cooled Blondies in 16 squares and add a sprinkle of icing sugar and serve. This makes 16 small squares, but believe me they are very rich, you could only manage one (who am I kidding, two… three?).