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A single raspberry white chocolate blondie topped with fresh raspberries on a round cooling rack.
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Gluten-Free Raspberry White Chocolate Blondies

Chewy gluten-free raspberry white chocolate blondies with a hint of lemon zest. The batter comes together in two bowls with just a spatula, no mixer needed. Fresh or frozen raspberries both work, so you can make these any time of year.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings 9 servings
Metric - US Customary

Ingredients

For the Raspberries:

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 8x8-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.
    A ceramic bowl with fresh raspberries covered in gluten-free flour in it.
  • 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.
    A glass mixing bowl with a gluten-free flour mixture and a whisk.
  • 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.
    A glass mixing bowl with a brown sugar, granulated sugar and melted butter mixture that has been whisked until combined.
  • 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.
    A glass mixing bowl with brown sugar and melted butter mixture topped with an egg, egg yolk, lemon zest, and vanilla extract.
  • Add the dry ingredients to the wet ingredients in two additions, stirring after each until no streaks of flour remain. Do not overmix.
    A glass mixing bowl with gluten-free blondie batter in it with a pink rubber spatula.
  • 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.
    A glass mixing bowl of gluten free white chocolate raspberry blondie batter in it.
  • Spread the batter into the prepared pan and smooth the top with a spatula. Push it into the corners so the edges bake evenly.
    A square metal baking dish lined with parchment paper that has gluten free raspberry white chocolate blondie batter in it before baking in the oven.
  • 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.
    A square metal baking pan filled with gluten free raspberry white chocolate blondies that have been baked in the oven with a bowl of raspberries to the side.
  • 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

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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