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!
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 (½ 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.
- 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 ⅛ teaspoon xanthan gum to your flour)
- Baking Soda
- Corn Starch
- 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
How To Make The Raspberry and White Chocolate Blondies
Preheat your oven to 350°F, and prepare a 9x5 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
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.
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!
These blondies will last on the counter for five to six days in an airtight container.
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.
Gluten Free White Chocolate Raspberry Blondies
- 6 tablespoon 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 teaspoon Vanilla Extract 8 grams
- ¾ cup Bobs Red Mill gluten- Free 1 to 1 Baking Flour 111 grams
- ⅛ teaspoon Baking Soda .75 gram
- ¾ teaspoon Corn Starch 3 grams
- ¼ teaspoon Salt 1.85 grams
- ½ cup White Chocolate Chips (split between baking and topping) 80 grams
- 8 Fresh Raspberries - Cut in half lengthwise
- Preheat your oven to 350°F and prepare a loaf pan with non-stick baking paper. Melt the butter in a small saucepan (these are especially good if using browned butter, see note in the post) and pour over the brown and white sugar and let cool for about 10 minutes.
- With your handheld mixer, mix cooled melted butter and sugars until properly combined and you no longer see the yellow of the liquid butter. It needs to be all smooth. Add in your egg and vanilla extract and mix just until combined.
- Combine gluten-free flour, baking soda, corn starch, and salt in a separate bowl. Stir the dry mixture into the wet ingredients mixture and bring everything together with a rubber spatula or on low speed using a handheld mixer until just combined. The mixture will be smooth without any visible flour or lumps. Towards the end, fold in 60 grams of your white chocolate chips.
- Spoon the mixture into your loaf pan, spreading the mixture all the way to the edges so it's nice and even. Sprinkle the remaining 20 grams of white chocolate chips on top and top with raspberries, pushing them into the batter a bit. Let rest for 10 minutes.
- Bake in the oven for 27-30 minutes. The top will look crinkly, the very center should still seem a bit wobbly, but the outer edges should be browned a bit and look fairly baked. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs attached.
- Remove blondies from the oven and allow them to cool in the loaf pan before cutting. Once cooled, remove blondies from the pan and slice.
More Desserts You Might Enjoy
- Raspberry Mousse Chocolate Cheesecake
- Gluten-Free Chocolate Cake
- White Chocolate Peppermint Bark Cheesecake
- Best Homemade Brownies
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Kiki Johnson says
These look absolutely fantastic! Small batch desserts are the best!
I love the small batch desserts 🙂
Delicious! I especially love the small batch size.
Pam Greer says
My gluten free daughter in law is going to love these!
They are delish! Enjoy 🙂
What a delicious bake, made them last night and they disappeared super fast!
These were so good! I loved that they were small batch as I often only cook for two of us too.
Same at my house, I love the small batches.
These were so good. Great recipe.
Love that it’s gluten free!
These white chocolate raspberry blondies were amazing. Even better that they're gluten free!
I love all things white chocolate! These were delicious. Didn't last very long in my house!
Thanks Amy! So glad you enjoyed 🙂