White chocolate fans, this one’s for you! My gluten free white chocolate and raspberry brownies are juicy and delicious and no-one will even know that they are made from a gluten free recipe. The recipe uses frozen raspberries rather than fresh, which stops the batter from becoming too watering and you get a real pop of raspberry flavour. These ideally need to set fully overnight, but chuck them in the fridge to speed up the cooling if you are pressed for time/can’t wait to eat these white chocolate and raspberry brownies.
Gluten Free White Chocolate and Raspberry Brownies
- 250g white chocolate
- 250g salted butter
- 4 medium eggs
- 200g caster sugar
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla essence)
- 150g plain gluten free flour + 2 tsp for coating the raspberries
- 150g 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, sugar and vanilla essence. 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 (but the fudgey ones are sooo much better).
- Then when the gluten free white chocolate and raspberry brownies have fully set you can remove from the tin and chop into chunks. YUM.
Enjoyed this recipe? Then check out my other gluten free baking treats:
Happy baking! x