Gluten free white chocolate blondies
Updated: Jul 22, 2020
Blondies are a bit of a signature of mine, I got the idea to use rice flour after trying a blondies in a cafe and shyly asking the owner what the recipe was. After much adapting and tweaking, this is my failsafe bake.

Wheat flour is what can make a blondie/ brownie too cakey in texture. In this recipe a combination of rice flour and crumbly ground almonds make for the perfect composition: Chewy sticky inner and a sugar-cracked crust.
Makes 15-20 blondies depending how big you require
Ingredients
300g unsalted butter
2 eggs
1 egg yolk
400g light or dark brown sugar
2 teaspoons vanilla essence or paste
200g rice flour
100g ground almonds
2 teaspoons fine salt
1 ½ teaspoon baking powder
170g good quality white chocolate (chopped into small chunks)

Method:
Preheat the oven to 180°C/gas mark 4/ 350°F
Grease and line a 30x20cm baking tin with baking parchment
Melt the butter in a saucepan over a low heat (if you have the patience leave until the butter catches slightly and turns a nutty brown but this is not necessary)
Set the butter aside to cool slightly
Whisk the eggs and sugar together until pale then whisk in the butter and vanilla essence
With a spatula or wooden spoon mix in the dry ingredients and follow with the chocolate chunks and salt
Put in the prepared tin and bake for about 40 minutes
Leave to cool down in the tin then cut into pieces
Serve with a dusting of icing sugar, then I added raspberries and chopped nuts