Gluten Free White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies on table

5 from 10 votes

Gluten Free White Chocolate Raspberry Blondies

These small batch, gluten free, white chocolate raspberry blondies are easily made so you can whip up a batch whenever the craving strikes.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: Blondies

Calories: 325kcal

Author: Serena

Ingredients

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

Instructions

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.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

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