Gluten Free White Chocolate Raspberry Brownies

These brownies are a hit every time I make them and most people would never know they are gluten free, unless I tell them. They are yummy, soft, and the perfect dessert to take to a gathering.

Enjoy!

Gluten Free White Chocolate Raspberry Brownies

These gluten free white chocolate raspberry brownies are a decadent dessert combining fudgy brownie texture with the sweet contrast of white chocolate and the tart burst of raspberries.

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Prep Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 4 ounces White chocolate baking bar gluten free
• 1/2 cup salted butter
• 1 cup sugar
• 2 eggs at room temperature
• 1 cup gluten free flour
• 1/3 cup raspberry preserves

Method

 

1. Heat oven to 350 degrees
2. Spray an 8 inch square baking pan with cooking spray. If doubling the recipe, spray a 9x13 pan.
3. In a double boiler, or a pot set over simmering water inside larger stove pot, melt the white chocolate and butter.
4. Stir in the sugar.
5. Whisk in eggs one at a time. Do this quickly, especially if the eggs are not quite at room temperature, because you don't want the eggs to start to "cook" in the hot sugar mixture. Beat in eggs until the mixture is smooth.
6. Add flour and whisk the batter until it is smooth.
7. Remove 1/3 cup batter and set it aside in another mixing bowl.
8. Pour the remaining batter into your prepared baking pan.
9. Add raspberry preserves to the batter you set aside in another mixing bowl. Whisk this mix until smooth.
10. Drizzle the raspberry batter mix over top of the batter already in the baking pan. I pour it in slowly in a back a forth line and then use a knife to cut across it and make a swirly marble pattern on top.
11. Bake 35-40 minutes or until a toothpick comes out with just a few moist crumbs on it. Be careful not to overcook it or the edges will be very crunchy and hard.
12. Cool brownies completely and cut to serve.

Notes

If you use unsalted butter, add a pinch of salt when you mix in the sugar.

I don't have a double boiler, so I use a smaller pot and put it inside a bigger pot filled with water. Just make sure you use a big enough pot to hold all the ingredients, especially when you're making a double batch (which I do almost every time).

I have also used this recipe with an "edge" brownie pan that has a divider that slips into the mix for cooking that creates an edge around each piece. The big thing to remember when you do this is to spray the edge divider with cooking spray A LOT. The more spray the better otherwise the pieces stick coming out and get sort of mushed.