These gluten-free raspberry white chocolate blondies are chewy, buttery, and loaded with white chocolate chips and fresh raspberries. A little lemon zest brightens everything up. The batter comes together in two bowls with a spatula — no mixer needed — and they’re in the oven in about 10 minutes.
The melted butter is what makes these blondies fudgy and chewy instead of cakey. It’s the same technique I use in my gluten-free brownies and gluten-free blondies. The combination of brown sugar and white sugar gives them that golden, slightly caramelized flavor that blondies are known for, while the raspberries and lemon keep them from being too sweet.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. I haven’t tested other blends so I can only recommend this one.
- Cornstarch – Gives the blondies a soft, chewy texture. Especially helpful in gluten-free baking where things can turn gritty without it.
- Brown Sugar + Granulated Sugar – The brown sugar gives blondies their classic caramelized, butterscotch-y flavor. The white sugar lightens things up so the raspberry and lemon flavors come through.
- Unsalted Butter – Use unsalted so you can control the salt. Must be melted, that’s what makes these chewy and fudgy instead of cakey.
- Egg + Egg Yolk – One whole egg plus an extra yolk. The extra yolk adds richness and keeps the blondies moist and dense in a good way. Don’t skip it.
- Lemon Zest – A little goes a long way. It brightens the whole bar without tasting like lemon. You can leave it out, but it won’t be the same.
- White Chocolate Chips – This is the main flavor, so use good ones. Guittard white chocolate baking chips are my go-to.
- Raspberries – Fresh or frozen both work. Toss them in a tablespoon of gluten-free flour before folding into the batter. This keeps them from bleeding and sinking. If using frozen, don’t thaw them first.
Weigh Your Ingredients
A food scale gives you the most accurate results, especially with gluten-free flour. I include gram weights in the recipe card for this reason.
Recipe FAQs
Yes. Blackberries, black raspberries, or blueberries all work. Toss them in a tablespoon of flour the same way you would with the raspberries.
Yes. Fold in ½ cup of toasted pecans, macadamia nuts, or walnuts when you add the white chocolate chips.
Expert Tips
Storage Instructions
- Storage: Store leftover blondies in an airtight container at room temperature for up to 4 days.
- Freezer Option: You can freeze blondies for later very easily. Place them on a baking sheet lined with parchment paper and freeze until solid, for about an hour. Once frozen, place the blondies in a freezer bag or freezer-safe container and freeze for up to 3 months.
- Reheat: To defrost frozen blondies, let them sit out at room temperature for about an hour until they are soft.
Serving Suggestions
While I typically eat these blondies as is because they are already so delicious, nothing goes better with a blondie than a scoop of ice cream! Try a scoop of my strawberry ice cream or even my avocado ice cream!
If you want to add a slather of frosting on top of these blondies, I recommend my strawberry frosting or brown butter cream cheese frosting. If you want a raspberry and rich chocolate combination, my chocolate cream cheese frosting is always a good choice, too!
Gluten-Free Raspberry White Chocolate Blondies
Ingredients
For the Raspberries:
- 1 cup (120 g) raspberries
- 1 tablespoon (9 g) gluten-free flour blend
For the Blondies:
- 1 cup (140 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter - melted and slightly cooled
- ¾ cup (150 g) brown sugar - packed
- ¼ cup (50 g) granulated sugar
- 1 (50 g) large egg - room temperature
- 1 (18 g) egg yolk - room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest - from about ½ a lemon
- ½ cup (90 g) white chocolate chips
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 325°F (160°C). Line a 8×8-inch square baking dish with parchment paper. Spray with non-stick cooking spray. Set aside.
- In a small bowl, toss 1 cup (120 g) raspberries with 1 tablespoon (9 g) gluten-free flour blend until lightly coated. Set aside.
- In a medium bowl, whisk together the remaining 1 cup (140 g) gluten-free flour blend, 2 tablespoons (16 g) cornstarch, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, stir the melted ½ cup (113 g) unsalted butter, ¾ cup (150 g) brown sugar, and ¼ cup (50 g) granulated sugar together until smooth.
- Add 1 (50 g) large egg, 1 (18 g) egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest. Mix until combined and glossy.
- Add the dry ingredients to the wet ingredients in two additions, stirring after each until no streaks of flour remain. Do not overmix.
- Stir in ½ cup (90 g) white chocolate chips until evenly distributed. Gently fold in the floured raspberries. Use slow folds with a spatula so the berries stay whole.
- Spread the batter into the prepared pan and smooth the top with a spatula. Push it into the corners so the edges bake evenly.
- Bake at 325°F for 26-30 minutes. The edges should be golden and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool in the pan for at least 15 minutes before lifting out and slicing into squares.
Notes
- Flour Note: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I can’t verify other blends will work since I haven’t tested them.
- Don’t overbake: A toothpick with moist crumbs means they’re done. Dry crumbs means they’ve gone too far. They continue to set as they cool in the pan.
- Storage: Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months. Let frozen blondies sit at room temperature for about an hour to thaw.
Nutrition
Is it baking soda or baking powder? It says baking powder in the list of ingredients and baking soda down in the directions?
Sorry, Tarren! It’s baking powder! I don’t know what happened there – I’m updating now. Thanks for bringing it to my attention!