Raspberry and White Chocolate Blondies (Gluten free & dairy free)
These one bowl raspberry and white chocolate blondies are chewy, rich and delicious, packed full of delicious raspberries! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which dairy free butter do you use?
For this recipe (and the majority of my bakes) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which baking tin do you use for this recipe?
I used a standard 20cm square baking tray to make my blondies, you can purchase one by clicking here.
How long will they last?
They will last in an airtight container in the fridge for up to 4 days.
Which dairy free white chocolate chips do you use in the blondies?
For this recipe I use either the Sainsbury’s Free From white chocolate chips or the Sainsburys Free From White Chocolate Buttons.
Which freeze dried raspberries do you use, and can you use fresh?
I use the HoneyBerry Freeze Dried Raspberries which I purchase on Amazon. I like to use a mix of both freeze dried and fresh as using too many fresh raspberries can make the final blondies a little soggy.
Raspberry & white chocolate blondies
Ingredients
- 175 g dairy free butter (melted)
- 175 g light brown sugar
- 120 g granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 250 g gluten free plain flour
- 1 tablespoon cornflour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 200 g dairy free white chocolate chips/chunks
- 25 g freeze dried raspberries
- 150 g frozen raspberries
Instructions
- Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
- Add your melted dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk until fully combined.
- Add the eggs and vanilla extract and whisk again until combined.
- Add the flour, cornflour, xanthan gum and salt and beat again.
- Fold in the dairy free white chocolate chips, freeze dried raspberries and frozen raspberries and then transfer the mixture to your baking tin.
- Bake in the oven for around 35-40 minutes (this depends on your oven, but you want there to still be a slight wobble in the middle – you may need to bake them for slightly more or slightly less than the recipe states).
- Leave to cool completely in the tin and then transfer to the fridge for another couple of hours before cutting and serving.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice