What's the difference between a blondie and a brownie?

Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa . Plus, brownies usually include white sugar instead of brown sugar. So, now that you know the differences between brownies and blondies, it's time to try your hand at your own brownie recipe.

What are blondies made of?

Classic Blondies Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine. Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the butterscotch chips or other mix-ins (up to 1 cup total).

Are blondies supposed to be gooey?

A good blondie is gooey, chewy, and a little fudgy . I think they're the perfect easy dessert, without chocolate overload, for when you want something a bit lighter and more vanilla-y.

Why do my blondies taste like cake?

Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey? Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring.

What are Katharine Hepburn brownies?

The brownies are made with unsweetened chocolate, which is also known as baking, plain or bitter chocolate . It is chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs that have been refined and contain between 50-55% cocoa butter (cacao fat).

Do blondies contain white chocolate?

Do Blondies have chocolate in them? OK – so whilst Blondies don't contain cocoa powder, this doesn't mean that they're devoid of all chocolate! Contrary to the unfathomable claim that white chocolate isn't really chocolate, most people stuff Blondies with chunks of melting white chocolate .

Why are my blondies still wet in the middle?

They might be undercooked, or cooked in too hot an oven . If the oven is too hot, the outside will cook nicely, but, the heat won't get a chance to cook the inside of your baking.

Why are they called S * * * * * brownies?

The Londoner describes why they called them "slu*tty brownies" perfectly: "they're oh so easy, and more than a little bit filthy." Just as simple as I would've imagined. They are as easy to make as they are messy to eat. If you look up slu*tty Brownies on Pinterest there are thousands of recipes listed.

Why is the brownie called blondie?

The name 'blondies' comes from their light color , which contrasts with the dark color of traditional brownies.

Why are they called blondie?

Originally billed as Angel and the Snake for two shows in August 1974, they had renamed themselves Blondie by October 1974, while Ivan Kral joined the band on guitar. The new name derived from comments made by truck drivers who catcalled "Hey, Blondie" to Harry as they drove past .

What are the three types of brownies?

Brownie textures fall into three general camps… Cakey, fudgy and chewy . Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Gluten-free White Chocolate and Raspberry Blondies Recipe (2024)

Gluten-free white chocolate and raspberry blondies recipe – yep, these are the ULTIMATE vanilla cousin of brownies. Just as gooey, fudgy and delicious and you’d never know they were gf!

Gluten-free white chocolate and raspberry blondies recipe, anyone? Each bite is packed with tons of fresh raspberries, chunky white chocolate chips and that lovely, fudgy vanilla blondie awesomeness. And you can make them using just one bowl!

I’ve spent the last few years trying to restore the gluten-free community’s faith in the often maligned gluten-free brownie. And with recipes like my gluten-free mint chocolate Aero brownie recipe or my super-thick, fudgy brownies recipe, I think I’ve finally done it!

And now I feel like it’s time to move on… move on to gluten-free white chocolate and raspberry blondies, that is. In case you didn’t know, they’re utterly identical to brownies in every way… apart from taste… and colour!

Yep, they still have that characteristic fudgy, gooey centre (not cake like at all) but instead of having an intense, rich chocolate taste, a blondie instead offers a buttery, vanilla flavour with a golden finish.

But best of all, since it’s not chocolatey, you’re wide open to throw in a whole new range of flavours and fillings. Namely, white chocolate and raspberry!

What is a gluten-free blondie?

Golden colour
Fudgy and gooey in the middle
Crisp, thin, paper-like finish on top, just like a regular brownie
Buttery, vanilla flavour
Easier and quicker to make than brownies
No gluten required and tastes exactly like a ‘real’ blondie – nobody would ever notice the difference!

And fortunately for you, blondies are no harder to make than regular brownies AT ALL. Nor do you need tons of weird ingredients to make them work either – it’s actually incredibly easy to make my gluten-free white chocolate and raspberry blondies recipe!

Yep, they’re even easier to make than brownies because there’s no chocolate to melt and no need to whisk the eggs separately, meaning you can make the entire thing in one bowl.

Not only does that mean it’s quicker to make but, it also means less washing up, which is never a bad thing! gluten-free white chocolate and raspberry blondies recipe

So here’s everything you’ll need gluten-free white chocolate and raspberry blondies recipe. Keep scrolling until you see the recipe card below if you’re looking for the method ??

Gluten-free white chocolate and raspberry blondies recipe: Ingredients

250g butter, melted and cooled
130g light brown sugar
130g caster sugar
2 large eggs
1 tsp vanilla extract
285g gluten free plain flour
1/4 tsp xanthan gum
1 tbsp cornflour (cornstarch)
180g white chocolate chips
180g fresh raspberries

So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!

But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!

Gluten-free white chocolate and raspberry blondies recipe: Frequently Asked Questions

Can I make this recipe gluten free?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.

Can I make your gluten-free white chocolate and raspberry blondies recipe dairy free?

Yes, you certainly can!

First of all, use dairy free white chocolate chips. Next,instead of butter, use a dairy-free baking block, like Stork hard margarine. Or, any kind of hard dairy-free alternative to butter. That’s it!

Can I make your gluten-free white chocolate and raspberry blondies recipe vegan?

Yes! Follow the advice above to make these blondies dairy-free, then all you’re left to contend with are the eggs.

Here’s a few ideas you can use as egg replacements, so each of these = 1 egg. I’d recommend using aquafaba or an egg replacement powder.

3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
3 tablespoons of applesauce.

Is your gluten-free white chocolate and raspberry blondies recipe nut free?

Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.

Is your gluten-free white chocolate and raspberry blondies recipe low FODMAP?

If you use lactose-free white chocolate chips, then yes! That’s the only change you need to make – then one slice would be suitable for the elimination phase of the diet.

Can I make your gluten-free white chocolate and raspberry blondies in a food processor or standing mixer?

I’d recommend avoiding a food processor to make this as it’s a little overkill for this recipe.

A standing mixer is great on a low-medium speed, but I prefer to use an electric hand whisk, personally.

Can I make your gluten-free white chocolate and raspberry blondies without any kind of electric mixer/appliance at all?

This recipe is an awesome one to make by hand because it only involves one bowl and gradually adding your ingredients. That makes them much easier to mix in and ensure they’re well combined.

I’d recommend using a silicone spatula which is great for scraping down the sides of your bowl.

Do I need any special equipment to make your gluten-free white chocolate and raspberry blondies recipe?

As I mentioned, you can easily make this entire recipe by hand, so you certainly don’t need any crazy appliances or anything like that.

What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too!

Do I need weighing scales to make your gluten-free white chocolate and raspberry blondies?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Can I make this recipe without xanthan gum?

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.

As we’re using gluten free plain flour which has no xanthan gum added, I’d always recommend leaving it in. But if you struggle to tolerate it, feel free to omit it from this recipe.

Can I make your gluten-free white chocolate and raspberry blondies without sugar?

I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!

Sugar helps to achieve that nice crisp finish on the top of your blondies. So yeah, remove the sugar at your own risk!

Can I use other sugar apart from brown sugar in this recipe?

Brown sugar not only adds a distinct taste, but it’s unrefined and contains molasses which will greatly contribute to the lovely gooey, fudgy finish of your blondies.

You’re welcome to substitute it for caster sugar, but I’d always recommend using brown sugar for these if you can.

How long can I keep your gluten-free white chocolate and raspberry blondies for?

In an airtight container, they should last up to 3-4 days. As they have fresh fruit in them, I’d recommend keeping them in the fridge to prolong their life.

Can I freeze my gluten-free white chocolate and raspberry blondies?

Yep! You can freeze them for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it all first so you can defrost a slice at a time.

Can I print your gluten-free white chocolate and raspberry blondies recipe?

Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Gluten-free white chocolate and raspberry blondies recipe: Troubleshooting

My blondies aren’t fudgy and moist in the middle like yours. They’re more like cake. What did I do wrong?

If you followed the recipe to the letter, then it’s likely that your oven was either too hot, or they were in too long. Overbaking blondies will mean they have no moisture to them and become more like a cake.

Still perfectly edible, but not much of a blondie.

My blondies are really wet in the middle instead of being fudgy. What did I do?

Firstly, if you haven’t baked them long enough, they’ll definitely be more on the sloppy side than nice and fudgy whilst holding their shape. We want them to be moist in the middle, but not so that they fall apart when cut.

When they first come out of the oven, they’ll still be a little moist if you poke them with a skewer, but after allowing them to cool, they should be the perfect fudgy, consistency.

The skewer should come out 95% clean, with a little evidence of blondie on it. That’s perfect!

Gluten-free white chocolate and raspberry blondies recipe: Method

Oh and here’s a printable version of my gluten-free white chocolate and raspberry blondies recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️

Gluten-free White Chocolate and Raspberry Blondies Recipe (low FODMAP/dairy-free/vegan option)

Gluten-free white chocolate and raspberry blondies recipe! Super fudgy, gooey and you'd never know they were gf. Easily dairy-free, vegan and low FODMAP.

SERVINGS: 9 -16 slices

PREP TIME: 15 minutes mins

TOTAL TIME: 50 minutes mins

PRINT RECIPE

4.90 from 37 votes

Equipment

My 9" square baking tin

Ingredients

250 g butter melted and cooled
130 g light brown sugar
130 g caster sugar
2 large eggs
1 tsp vanilla extract
285 g gluten free plain flour
1/4 tsp xanthan gum
1 tbsp cornflour cornstarch
180 g white chocolate chips
180 g fresh raspberries

Instructions

Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper.
In a large bowl, mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you can no longer see the yellow of the liquid butter. I often leave it to sit after mixing for a little bit as it seems to thicken up.
Add in your eggs and vanilla extract, mix until combined.
Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
Fold in your white chocolate chips, followed by your fresh raspberries - do this gently so you don't break them all.
Spoon / pour the mixture into your tin - try and ensure its nice and even by using a pallet knife or back of a spoon to level it out.
Bake in the oven for around 35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
Allow to cool completely in the tin.
Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!

Notes

This makes 9 large square blondies, or you can cut them into smaller squares for even more.

Nutrition

Thanks for reading all about my gluten-free white chocolate and raspberry blondies! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!