Gluten free white chocolate blondies

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.

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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