Gluten Free Raspberry and White Chocolate Blondies

A miserable dayA surfeit of exceedingly gloomy weather and stodgy brown comfort food over the past few weeks led to me yearning for brighter days and something a touch fresher and lighter, whilst still comforting, to eat.

Are you looking for something similar? Look no further.  I can make the sun shine for you.  Cue raspberry and white chocolate blondies…

Raspberry & white choc blondie


oh happy day photo oh_happy_day.gif

See the day just got a little brighter didn’t it? 😉

Raspberries and white chocolateIngredients
150g white chocolate, broken into chunks PLUS some extra for decorating
100g butter
3 medium eggs
175g caster sugar
1 teaspoon vanilla extract
200g gluten free self raising flour
1 teaspoon baking powder
A handful of fresh raspberries

Preheat the oven to gas mark 3/170°C/325°F

Line a shallow baking tin with greaseproof paper.

White chocolateIn a pan, over a low heat, gently melt the butter and 150g of white chocolate.  Stir to ensure fully combined, remove from heat and set to one side.

Whisk together the sugar, eggs and vanilla until the mixture becomes thick and creamy.

Fold in the melted chocolate and butter, followed by the flour and baking powder.

Sprinkle with raspberriesPour into prepared tin and sprinkle the raspberries across the top.

Bake until cookedBake in the preheated oven for 40-45 minutes, or until the top and edges are crispy and golden, and the centre is gooey but not runny.  The toothpick test doesn’t work with this so you’ll have to rely on prodding and poking with a finger to see when it’s done.

Cool in the tin.

Drizzle with white choc and cut into squaresMelt the remaining white chocolate and drizzle over the top before cutting into squares.

Raspberry & white choc blondie on a rainy dayEat lots – there’s a heap of vitamin C in them there raspberries 😀


Banana & Caramel Blondies

These crispy edged, squishy middled, sweet little squares don’t take long to get into the oven, and are the perfect sweet treat on a rainy afternoon, with a good book to read and a cat to sit on your feet (cat totally optional).

WARNING: If you’re trying to reduce your sugar intake, or you’re on a weight loss diet, you probably shouldn’t read this post.  In fact, don’t even look at the pictures.

Banana and caramel blondiesAww…you didn’t listen did you?  Never mind, tomorrow’s another day – just don’t say I didn’t try to head you off 😉

Caramel SauceServes one (oh, all right – makes around 20 squares…you decide how many that serves!)

2 ripe bananas, sliced
200g golden caster sugar
100g butter
2 dessert spoons caramel sauce (ready made or make your own by boiling a tin of condensed milk for 3-4 hours) plus some for drizzling on top
100g white chocolate, broken into chunks
2 medium eggs
200g self-raising gluten free flour mix (eg. Doves Farm)

Preheat the oven to gas mark 4/180°C/350ºF.

Grease and line a 20cm square baking tin.

Chocolate, sugar, caramel and butterOver a low heat, gently melt the sugar, butter, caramel and chocolate, until blended and smooth – stir frequently.  Set aside to cool a little (5-10 minutes)

with flour and bananas folded inBeat in eggs then fold in the flour and sliced bananas.

in the tin and drizzled wih caramelPour batter into the prepared tin and drizzle a couple of teaspoons of caramel sauce over the top.

Baked Golden BrownBake in the preheated oven for 45-50 minutes, or until golden, risen and set.

Allow to cool before removing from tin.

Banana and caramel blondies with ice creamServe warm with ice cream or cool completely and have with coffee.

Banana and caramel blondieWill technically keep for around 3 days if stored in an airtight container (or well wrapped in tin foil).  It’s improbable that this will happen though.