Pennie Prewett’s Gluten Free White Chocolate, Raspberry & Coconut Blondie
Spring is upon us, it’s Easter and everyone has finally given up on their January diets so this recipe is totally acceptable. Very indulgent (I promise my next recipe will be healthier) and perfect for an Easter treat if you are bored of Chocolate Eggs already. For anyone who is a little confused as to what a Blondie actually is, it’s a White Chocolate Brownie.
Although this recipe is quite heavy on the butter and chocolate, the raspberries make it quite light and add a sharpness that stops it being too much. Again all of my ingredients are available in all major supermarkets. Be careful to buy Plain Gluten Free flour, the first time I made this I accidentally used Self Raising, and a volcanic eruption happened in my oven… lesson learnt. Don’t worry if it seems greasy when you take this out of the oven, it’s best to leave to cool before enjoying.
I hope that you enjoy this Easter bake as much as I did.
Gluten Free White Chocolate, Raspberry & Coconut Blondie
Serves 8-10
Ingredients
- 60g Salted Butter
- 120g White Chocolate Chunks
- 50g Rapeseed (vegetable) Oil
- 250g Caster Sugar
- 90g Doves Farm Gluten Free Plain Flour
- 25g Desiccated Coconut
- 100g chopped White Chocolate or White Chocolate Chunks
- 2g Salt
- 2 medium eggs
- 10-15 frozen raspberries
Method
- Line a small baking tray with baking parchment
- In a large bowl weigh out the caster sugar, put this to one side
- In a medium pan melt the butter and oil together over a low heat
- Once all of the butter has melted take the pan off the hob and add the white chocolate, mixing vigorously until all of the chocolate has melted
- Add this to the sugar, it’s best when it’s still hot as this dissolves the sugar meaning you won’t get any granules on the top of your Blondie once it’s baked
- Mix together the 2 eggs and add them to the mixture
- Sift in the flour, add the desiccated coconut and the white chocolate chunks
- Mix together and spread out onto the baking tray
- Once this is spread over the tray place the frozen raspberries on top spreading them out evenly and pushing them down slightly into the mixture
- Place this on to the middle shelf of the oven at 160 degrees in a fan oven and 180 degrees in a standard oven and bake for 35 to 40 minutes
- Please be aware that the Blondie will be very hot when it comes out of the oven so take caution
- You know it’s ready when you can place a knife in and it comes out clean and the top of the Blondie is mid to golden brown
- Leave to cool for a few hours
- Put the Easter Eggs away, sit back and enjoy…
Pennie x
P.S. Remember to post your photos of this recipe on our Facebook page or tag us on Instagram @prewettsglutenfree
