{"id":19221,"date":"2021-07-25T08:48:06","date_gmt":"2021-07-25T14:48:06","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=19221"},"modified":"2021-07-25T08:48:07","modified_gmt":"2021-07-25T14:48:07","slug":"white-chocolate-raspberry-blondies-glutenfree","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/white-chocolate-raspberry-blondies-glutenfree\/","title":{"rendered":"White Chocolate Raspberry Blondies – Glutenfree"},"content":{"rendered":"

Glutenfree white chocolate raspberry blondies are the best easy small batch dessert recipe that is quick to make! These Raspberry and white choc blondies are made in one bowl! Jump to Recipe<\/a><\/p>\n

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Glutenfree White Chocolate Raspberry Blondies. The texture of a brownie with the flavor of vanilla and brown sugar. What\u2019s not to love? These white chocolate and raspberry blondies have become a staple and in my rotation of easy desserts and I know you will love them.<\/p>\n

The texture of these glutenfree blondies is soft and chewy, yet with a crispy top. These are loaded with melty white chocolate chips that melt in your mouth. Raspberry and White Choc Blondies for the win!<\/p>\n

They are so simple, quick, and easy. This easy gluten-free one bowl blondie recipe takes just 10 minutes to whip up. I love making this gluten-free blondie recipe for any potluck or bake sale! Especially in the summer when you are looking for something with a quick baking time! This is a small batch blondie recipe but you can easily double it! <\/p>\n

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 White chocolate chips and fresh raspberries are just the best toppings. Well, my strawberry macadamia blondies<\/a> are also pretty amazing! I promise you that if you make these for your next BBQ or family and friends get together you will come back with an empty pan.<\/p>\n

What’s the difference between blondies and brownies? <\/h2>\n

So what is a blondie anyway? Contrary to common beliefs, a blondie is not a white chocolate brownie. In fact, there\u2019s no chocolate needed in the batter unless you add some sort of chocolate chips or chunk like we do here. A classic blondie is made with butter (often brown butter), brown sugar, and vanilla and has a rich almost caramel or butterscotch flavor and a chewy, fudgy texture. Most brownie recipes call for refined granulated sugar.<\/p>\n

As a rule, I find blondies are easier to make and harder to screw up. Plus they are infinitely adaptable. Here’s<\/a> a whole article about why blondies are secretly better than brownies.<\/p>\n

Are blondies healthier than brownies?<\/h2>\n

No! Much like a brownie a blondie has a high fat to flour ratio! And sugar. However, that heavenly melt-in-your-mouth sensation makes it worth all the calories. <\/p>\n

Make it a small batch dessert recipe: <\/h2>\n

The ingredients are enough for an 8×8 inch brownie pan. I like thick blondies with chewy fudgy centers so I prefer to make a small batch of blondies using a loaf pan. You could also double the recipe and bake it in a 9\u00d713 dish. They disappear very quickly!<\/p>\n

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How to make White Chocolate and Raspberry Blondies: <\/h2>\n

Prep: If you don’t have parchment paper, make sure to grease the pan well, especially the sides. No one wants their blondies stuck to the pan! Preheat the oven to 350F.<\/p>\n

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  1. Mix all dry ingredients. In a standing mixer fitted with a paddle attachment or using a handheld mixer, cream together the softened butter and light brown sugar until light and fluffy. This takes about 3 minutes.<\/li>\n
  2. Add in your egg and the vanilla during the last minute of mixing. Switch to a rubber spatula. Add dry ingredients and stir until the ingredients are just combined. Fold in chocolate chips. Save some for sprinkling on top.<\/li>\n
  3. Place the blondie batter into your baking dish and smooth using the back of a spatula. Bake for 27- 30 minutes. The top of your raspberry blondies should be golden brown and a toothpick inserted in the center should come out mostly clean with a few moist crumbs attached.<\/li>\n
  4. Allow for the raspberry and white choc blondies to cool for 20 minutes before removing from the pan and cutting into 8- 10 squares!<\/li>\n<\/ol>\n<\/div>\n

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    Which other gluten-free flour can I use? <\/h2>\n

    I used Bob’s Red Mill which has xantham gum added and can only guarantee perfect results with this mix. If you use a different blend of gluten-free flour, check if it has xanthan gum added or not. If not, add 1\/4 tsp. <\/p>\n

    Want to make this blondie recipe not gluten-free? Just substitute the gluten-free flour for an equal amount of all-purpose flour.<\/p>\n

    Tips & Variations: <\/h2>\n