White chocolate fans, this one’s for you! These wickedly gooey and deliciously juicy gluten-free brownies are the perfect blend of sweet white chocolate and zesty raspberries.
Gluten-Free White Chocolate & Raspberry Brownies
White chocolate fans, this one's for you! These wickedly gooey and deliciously juicy gluten-free brownies are the perfect blend of sweet white chocolate and zesty raspberries.
- 250 g white chocolate
- 250 g salted butter
- 4 medium eggs
- 200 g caster sugar
- 1/2 tsp vanilla bean paste or 1 tsp vanilla essence
- 150 g plain gluten free flour + 2 tsp for coating the raspberries
- 150 g frozen raspberries
Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
Melt the butter and the white chocolate together in a non-stick saucepan over a low heat. Keep the heat very low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
Take a large bowl and add the eggs and sugar. Beat until they are well combined.
Once the chocolate butter mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining. Set aside.
Place the frozen raspberries in another bowl and blot any excess water off them with kitchen roll. Also break up any clumps. Sprinkle 2 tsp of gluten free flour over the raspberries and mix to ensure they are evenly coated. This layer of flour with stop the raspberries sinking to the bottom of the white chocolate and raspberry brownies when you bake them.
Add the raspberries to the brownie batter and briefly fold to combine. Don’t mix too much or the brownie mix will go pink.
Now pour the white chocolate and raspberry brownie batter into the cake tin. Use a knife to spread the raspberries around so they are fairly evenly distributed.
Bake at 180C for 30-35 minutes for gluten free white chocolate and raspberry brownies with a lovely squidgy centre – they will have a slight wobble to them when you take them out of the oven but you will see the top has begun to crack around the edges and the brownie will have risen slightly. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these gluten free white chocolate and raspberry brownies to be dense and fudgy and tend to leave them to set fully overnight (or for a couple of hours at least). If you prefer cakey brownies, you should cook for 45 minutes.
Then when the gluten free white chocolate and raspberry brownies have fully set you can remove from the tin and chop into chunks.
Laura Strange is a gluten-free food blogger and recipe developer. She runs blog My Gluten Free Guide, which covers all aspects of coeliac life, from recipe ideas and product reviews to travel guides and restaurant recommendations. You can also find her on Instagram, Twitter& Facebook. Laura lives in London with her husband and baby daughter.