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Raspberry & White Chocolate Blondie: Gluten free or not…

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Raspberry & White Chocolate Blondie: Gluten free or not…Raspberry & White Chocolate Blondie

It’s the most popular slice, this Raspberry & White Chocolate Blondie. We always make ours gluten free…it just covers more bases that way.

Plus it’s really easy!

We made it for the fabulous Sketchbook Stories Art Workshop last Saturday…check the talent! Amazing teacher! http://www.sketchbookstories.com/

And because everybody asked for the recipe, that’s the one for this week.

We have friends who love it soft & pale, & family who love it cooked more, & chewy. You can be your own judge & master of that choice. I like it both ways….or anywhere in between :))

It’s always a winner!!!

As with most sweet recipes, it’s been my practise for eons, to reduce the amount of suggested sugar in any ingredients list. We have already done that, but you could halve it again if you wish (all that chocolate adds to the caramelization & yumminess in it’s own right.)Raspberry & White Chocolate Blondie

So here goes…..tried & true:

Raspberry & White Chocolate Blondie…

  • 125g. butter
  • 200g. white chocolate
  • 1/2 cup castor sugar
  • 2 beaten eggs
  • 3/4 cup plain flour (or gluten free)
  • 1/2 cup S.R. flour (or gluten free)
  • 100g. extra white chocolate
  • 1/2 cup toasted macadamias, chopped small
  • 150g. raspberries (frozen is fine)
  • 1 tblspn, icing sugar (to dust)

Gently melt butter & chocolate. Cool to room temp.

Stir in eggs, sugar, flours, extra choc. & nuts.

Lastly, fold raspberries through carefully (so the colour won’t stain the batter.)

Put into greased tray. Bake in mod. oven 40-50 mins.

When cold, dust with icing sugar & cut into desired size.Raspberry & White Chocolate Blondie

You know those moments when you crave something sweet? Just a mere morsel to placate your yearning? Something luscious to take the edge off, to answer your needs? This little gem is perfect for that!

It cuts well, freezes well…takes little time to thaw!

We make it in batches of 4-6 times the recipe. Then it’s always on hand….for when you have to take a plate, for when friends drop over, fridge raids late in the night. You get the picture…

Do it! You won’t be sorry :))

Enjoy your bit of decadence, this delectable sweet treat!

And would you please tell us about your experience?Raspberry & White Chocolate Blondie

2 Comments
  1. Thanks for the recipe Roni.
    The cake you made & gave me yesterday was so moist & surprisingly NOT sweet. Who would have thought: now I’m a fan too of using less sugar.
    Luuuuvv your work
    Cheers Val

    • Ohhh thanks Val…that’s awesome news! I love showing people how good things can taste without all that sugar….we just chip away at lessening it every recipe. Half even, if there’s other sweeteners (like chocolate).
      Can’t wait to hear of your cooking adventures :)) xx

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