Experimental Recipe, fancy trying it? It’s Gluten Free!

I love playing around with recipes and thankfully have a family how are always willing to try my creations! Here is my latest experiment, Gluten Free White Chocolate and Raspberry Blondies. I took my original Gluten Free Chocolate Brownie recipe and tweaked it slightly to give the white chocolate alternative. I absolutely love my original Chocolate Brownie recipe, its super simple to make and is so versatile, you can add any extras to it and it’s always delicious!

Full disclosure here, I have only made this recipe new once, so if you are brave enough to try it out, you’ll have to let me know what you think of it. Perhaps you have suggestions to improve it.

Gluten Free White Chocolate and Raspberry Blondie
Prep Time
10 mins
Cook Time
25 mins

A delicious and easy recipe for making a Gluten Free White Chocolate Blondie.

Course: Dessert
Author: Hannah Tegg
  • 185 grams butter
  • 125 grams brown sugar
  • 50 grams caster sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 100 grams gluten free standard flour (I used Edmonds)
  • 30 grams ground almonds
  • 15 grams coconut flour
  • 1 pinch salt
  • 1 handful fresh or frozen raspberries
  • 1 handful chopped white chocolate
  1. Preheat oven to 160°C fanbake and line a 20cm square baking tin.

  2. Melt the butter and allow to cool slightly.

  3. Add the sugars and vanilla and mix together well.

  4. Add the eggs in and beat really well with a fork.

  5. Add the flour, ground almonds, coconut flour and salt and combine well.

  6. Pour batter into tin and smooth the top. Add the raspberries and white chocolate on top and slightly press in.

  7. Bake for about 25 minutes until almost cooked through.

  8. Cool in the tin before slicing. Add a dusting of icing sugar if desired right before serving.

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