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A single raspberry white chocolate blondie topped with fresh raspberries on a round cooling rack.

Gluten-Free Raspberry White Chocolate Blondies

These gluten-free raspberry white chocolate blondies are perfect as a special treat. The combination of sweet white chocolate, tart raspberries, and some bright lemon zest creates a unique flavor that's so delicious. They're easy to prepare and on the table in under 1 hour!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Servings: 9 servings
Calories: 309kcal
Author: Megan

Ingredients

  • 1 cup raspberries (125g, 4.25 oz)
  • 1 cup gluten-free all purpose flour blend (144g)
  • 2 tbsp cornstarch (16g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup butter (melted (113g))
  • 3/4 cup brown sugar (packed (150))
  • 1/4 cup granulated sugar (50g)
  • 1 large egg (room temperature (50g))
  • 1 egg yolk (room temperature (18g))
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 cup white chocolate chips (85g)

Instructions

  • Preheat oven to 325°F (160°C). Line a 8x8-inch square baking dish with parchment paper. Spray with non-stick cooking spray. Set aside.
  • In a small bowl, add the raspberries and 1 tablespoon of the gluten-free flour blend. Toss until the raspberries are coated in the flour. Set aside.
  • In a medium mixing bowl, add the remaining gluten-free flour blend, cornstarch, baking powder, and salt. Whisk to combine. Set aside.
  • In a large mixing bowl, add the melted butter, brown sugar, and granulated sugar. Mix until combined and smooth.
  • Add the egg, egg yolk, vanilla extract and lemon zest. Mix until combined.
  • Gradually add in the dry ingredients, mixing until no more streaks of flour remain.
  • Stir in the white chocolate chips until thoroughly distributed.
  • Then, carefully fold in the raspberries, trying not to crush them while mixing.
  • Pour the blondie batter into the prepared baking dish. Spread with a spatula or knife to smooth out the top.
  • Bake at 325°F (160C) for 26-30 minutes, until the edges are browned and a toothpick inserted into the center comes out with moist crumbs. If it comes out with dry crumbs, the blondies are over baked. If it comes out with wet batter, they need more time to bake.
  • Let the blondies cool in the pan for at least 15 minutes before removing to a cutting board to slice into squares.

Notes

  • I recommend Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. However, if you decide to use a different gluten-free flour blend that does not contain xanthan gum, you should add ¼ teaspoon of it before proceeding with the recipe. I haven't tested any other gluten-free flour blends myself, so I cannot recommend them.
  • For the most accurate results, I recommend weighing your ingredients with a food scale. The recipe card at the top includes measurements in metric. 
  • If you or somebody in your family suffers from celiac disease, or if you are on a gluten-free diet, it's crucial to double check all ingredients before using them. Even though manufacturers should keep their ingredients and manufacturing processes the same, sometimes changes do happen.

Nutrition

Calories: 309kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 233mg | Potassium: 109mg | Fiber: 2g | Sugar: 30g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
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