I cannot stop thinking about these gluten free blonde chocolate brownies. Ever since I baked them last week I’ve been drooling at the memory of them.
They are gloriously fudgey, chocolately and absolutely the most delicious treat! Bake a batch to tide you over this week (they keep really well for a few days) or bake as a weekend treat.
So what’s blonde chocolate? It’s a fairly new addition to the chocolate family but it is fast becoming hugely popular as it TASTES AMAZING.
It’s made with caramelised white chocolate, so you get that wonderful sweetness but with added depth and caramel flavours. I am a bit obsessed, so as soon I as spotted cooking blonde chocolate I set out to transform it into some bakes.
Brownies were the obvious choice but, trust me, these are not just any old brownies. Oh no, they are irresistible and no one will ever know these are gluten free.
Where Can I Get Blonde Chocolate?
I’ve used the Marks & Spencer Blonde Cooking Chocolate, which is gluten free and great value. I can’t find it online, but I’ll pop a picture below so you can see what you are looking for. Otherwise, try their Swiss Blond Chocolate, which is my go to treat.
There are also other varieties, which I’ve not tried, such as Valrhona. Note the Cadbury variety is NOT suitable for coeliacs as it has a may contain warning, so is likely to contain traces of wheat and gluten from the manufacturing process.
Gluten Free Blonde Chocolate Brownies Recipe
This recipe will make approximately 12 brownies, depending on how large you want them to be. They’ll keep really well for a few days, as they are so fudgy, but if you manage not to eat them all within two days I’ll be impressed :D.
Lastly, if you enjoy these blonde chocolate brownies, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Gloriously fudgey gluten free brownies made with blonde chocolate. Flavours of caramelised white chocolate are the perfect match for this delicious bake.
- 250g blonde chocolate
- 250g unsalted butter
- 4 medium eggs
- 200g caster sugar
- 0.5 tsp vanilla bean paste (or 1 tsp vanilla essence)
- 150g plain gluten free flour
- Pinch of salt
- 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. Preheat the oven to 180C (fan).
- Melt the butter and the blonde 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, sugar and vanilla essence. Beat until they are well combined.
- 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 and salt on top of the chocolate mix and stir well until all the flour is fully combined and there are no little flour lumps remaining.
- Pour the brownie batter into the prepared tin and baked at 180C for 30-35 minutes for 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 (or for cakier brownies).
- Leave them to cool fully (you can pop them in the fridge once slightly cooled, if you want to speed up the process). Then you can remove from the tin and chop into pieces. YUM.
For more tasty bakes, why not try some of my other gluten free recipes or bookmark your favourites for later:
Happy baking! Laura xxx