Gluten-Free White Chocolate Raspberry Blondies (Small Batch)

Name: Gluten Free White Chocolate Raspberry Blondies
Prep time: 15 min
Cook time: 30 min
Ingredients: 6 tbsp Unsalted Butter (84.75 grams); ⅓ cup Light Brown sugar (71 grams); ¼ cup Granulated White Sugar (50 grams); 1 Large Egg - Room Temperature; 1 tsp Vanilla Extract (8 grams); ¾ cup Bobs Red Mill glute- Free 1 to 1 Baking Flour (111 grams); ⅛ tsp Baking Soda (.75 gram); ¾ tsp Corn Starch (3 grams); ¼ tsp Salt (1.85 grams); ½ cup White Chocolate Chips (split between baking and topping) (80 grams); 8 Fresh Raspberries - Cut in half lengthwise

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Gluten-free white chocolate raspberry blondies? Yes please! These sweet treats are perfect for any occasion, whether it be a birthday or as an afternoon pick-me-up. These small batch blondies are easily made so you can whip up a batch whenever the craving strikes. White chocolate provides rich flavor while the raspberries give these bars a bit of tartness that works well with the sweetness from the chocolate, making these gluten-free blondies irresistible!

What are blondies and why should I make them?

These blondies are cookie bars of white chocolate and raspberry with the texture of a brownie and the flavors of vanilla and brown sugar. This is an easy recipe and the kind of dessert you just keep craving. According to The Food Timeline, blondies were originally known as vanilla brownies. Blondies predate chocolate brownies by about 10 years. Over time many recipes and names were developed; butterscotch brownies, butterscotch squares, white chocolate brownies, blonde brownies, and they were finally called blondies during the 1980s.

Benefits of Making Small Batch Desserts

This recipe is for small batch raspberry blondies which means there’s just one small pan to wash up! The benefit of small batch recipes is that you can make just what you need for a certain occasion and have the perfect amount available, plus they are super easy to whip up whenever the urge strikes. It’s hard not to love them!

An easy dessert with minimal ingredients. These white chocolate raspberry blondies take about 45 minutes from start to finish and yield one small loaf pan for your enjoyment which will last around five to six days in an airtight container at room temperature.

If like me, you enjoy having a variety when it comes to food then these gluten-free raspberry and white chocolate blondies may be right up your alley too. They’re versatile enough that you could also include macadamia nuts or even lemon zest for an added citrus flavor, etc., so get creative!

White Chocolate and Raspberry Blondie Slices on Table

What’s The Difference Between Browned Butter And Regular Butter?

We used browned butter in this recipe. You could easily use either browned butter or regular melted butter. Brown butter, or beurre noisette, is basically butter melted on the stovetop, cooked until it browns, and develops a delicious nutty smell and flavor. It takes about 5 minutes from start to finish to make browned butter for this recipe. This little step helps make the butter a shining star in your blondies and gives it a flavorful nutty note.

How To Brown Butter For Your Blondies

If you are choosing to go with browned butter in the recipe you just need to follow a few simple steps. The recipe calls for six tablespoons of butter. Because we are going to cook the butter we lose most of the water content of the butter, so we have to start with a bit more butter to account for that. Use 8 tablespoons of butter (1/2 cup). Cut the room temperature softened butter up into 8 pieces and place in a light-colored pan. The light-colored pan helps you to see when the butter has turned brown. Turn on medium heat and let the butter start to melt. Stir once in a while to prevent burning. Once the butter melts it will begin to sizzle and bubble around the edges. After about 5 minutes from when you started the butter will turn golden brown. The foam will start to subside and the milk solids at the bottom of the pan will brown and become toasty with a buttery, nutty smell. At this time, your butter is done. You will need to pour it out of the pan immediately to prevent it from cooking longer and burning.

Ingredients

Unsalted Butter
Light Brown Sugar
Granulated White Sugar
Egg – Room Temperature
Pure Vanilla Extract
Gluten-Free Flour – We used Bobs Red Mill One To One Baking Flour (I used this because it already has xanthan gum in the mix. If you are using a gluten-free flour without xanthan gum you are going to need to add 1/8 tsp xanthan gum to your flour)
Baking Soda
Corn Starch
Salt
White Chocolate Chips – We used Ghirardelli White Chocolate Baking Chips (Also if you are able to access Hershey Chipits Sea Salt Caramel Chips, those make a great replacement for the white chocolate chips. They are hard to find in the US where I live, but can be found if looking.)
Raspberries – We used fresh raspberries, you could use frozen raspberries, but I recommend fresh just so you don’t have to deal with the moisture of the frozen berry

Two slices of Raspberry Blondies stacked on top of each other

How To Make The Raspberry and White Chocolate Blondies

Preheat your oven to 350°F, and prepare a 9×5 loaf pan with parchment paper for ease of getting the blondies out of the loaf pan. If you are just going with regular butter and not browned butter, (although I really recommend the browned butter for the fabulous flavor) you just melt the butter and pour over the brown and white sugar, letting the mixture cool for about 10 minutes. If you are using browned butter, this is the step that you would pour the hot browned butter onto the sugars and let cool for 10 minutes.

With your handheld mixer, mix cooled melted butter and sugars until combined thoroughly. Add in your egg and vanilla and mix until combined.

In a second bowl, combine your dry ingredients; gluten-free flour, baking soda, corn starch, and salt. Stir this dry mix into the wet ingredients with a rubber spatula. Towards the end fold in your white chocolate chips. Do not overmix.

Pour batter into your loaf pan, spreading the mixture all the way to the edges. Top with your raspberries, pushing them into the batter a bit. Sprinkle on a few more chocolate chips and bake. I let this mixture sit about 10 minutes before I bake. It gives the gluten-free flour a few minutes of time to absorb moisture and helps reduce any potential grittiness from the flour.

Let cool for about 20 minutes and remove from the pan. I like to drizzle melted white chocolate on my raspberry blondies, but they are great without the drizzle as well.

Troubleshooting Your Raspberry Blondies

My blondies are more like cake and aren’t fudgy and moist in the middle. What went wrong? The main cause of this is overcooking your raspberry blondies. Was your oven too hot? Are you using a thermometer to confirm the temperature in the oven? Overbaking them just means they have less moisture. They still have great flavor, just not that moist blondie texture.
My blondies are very wet in the middle instead of a fudgy gooey center. What went wrong? If you haven’t baked them long enough, the center will be wet and nothing close to the fudgy texture in a blondie. When you take the blondies out of the oven, they will still be a bit moist and the center will have a slight wobble. A skewer or toothpick inserted in the center will have a few moist crumbs, but after cooling they should be the perfect texture. If your toothpick inserted still has blondie batter on it, you need to continue to bake. Keep in mind, it’s a matter of minutes for your perfect texture blondies to go from the gooey delicious center, to dry, so keep an eye closely on the blondies during the last few minutes of baking.
If this is your first time making gluten-free baked goods, we have some great tips on the website in our post about 10 Tips For Gluten Free Baking.

Tips & FAQ

Should I Use Fresh Or Frozen Raspberries?

You can use either. I prefer to use fresh juicy raspberries instead of frozen berries. The frozen berries incorporate some moisture into the recipe and it’s not needed. If all you have is frozen, then go ahead and use it.

What’s The Difference Between a Blondie And a Brownie?

Throughout the history of baking, brownies and blondies have been debated about which are better. While most people agree that they’re both delicious in their own way, there’s one element that differentiates them: chocolate! In order to make a true blonde (brownie), you must take out any traces of cocoa powder from your recipe–and this is why many recipes call for butterscotch as an added flavor instead. Brown butter and brown sugar are two ingredients in most recipes that help give a blondie its distinctive caramel-y taste!

How Do I Store My Blondies?

These blondies will last on the counter for five to six days in an airtight container.

Can I Freeze My Blondies?

Yes, definitely. I like to cut them and freeze them so I can easily grab one at a time when I’m ready. They will last in the freezer for up to three months. When ready to eat, take out and set on the counter to thaw.

White Chocolate Raspberry Blondies on table

5 from 10 votes