Raspberry & white chocolate blondies
Servings: 9 servings
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.