White chocolate, cranberry blondies that are loaded with chocolate chips and dried cranberries, to satisfy those sweet cravings! This recipe for the blondies is entirely gluten free and way too delicious! They are thick and very moorish, with crispy edge pieces, and a centre that is just the right amount of soft and chewy! You will not be able to stop at just one!
WHAT IS A BLONDIE?
A blondie is similar to a brownie, but it is missing the addition of cocoa and it has more of a caramel flavour. These blondies are exceptionally tasty, especially with the white chocolate and the cranberries added. When baked these white chocolate blondies are a gorgeous, golden brown colour. The cranberries are plump and sweet, when baked, kind of like a raisin … but better!
ABOUT THE FLOURS NEEDED TO MAKE THESE GLUTEN FREE BLONDIES AND HOW TO MEASURE THEM!
In all of my recipes I measure just about everything in grams. It is way more accurate and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
You will be amazed to learn that there are only three gluten free flours in this recipeš I usually use more for a gluten free blend! The flours are tapioca starch, sorghum flour and buckwheat flour.
HOW TO MAKE THESE WHITE CHOCOLATE CRANBERRY BLONDIES
- Line an 8 x 8 pan with parchment paper to easily remove the blondies
- Preheat the oven to 350Ā°F
- Melt the butter in a saucepan and add the sugar, psyllium husk, flax seed, and salt
- Add the eggs, and the vanilla to the butter mixture and stir well
- Sift the flour, baking soda, and baking powder into a large bowl, then whisk in the egg and butter mixture.
- Leave the mixture to cool slightly, then fold the chocolate chips and the cranberries.
- Spoon into the prepared cake tin and spread out evenly.
- Bake for 35 to 40 minutes until the outer edges are firm and the middle is soft but cooked.
- Leave to cool on a wire rack for at least 10 minutesā¦ then cut into squares before serving.
White Chocolate Cranberry Blondies
Ingredients
- 215 g butter
- 250 g sugar
- 1/8 tsp salt
- 3 g whole psyllium husk
- 2 g finely ground flax seed
- 1 tsp vanilla extract
- 2 large eggs
- 60 g tapioca starch
- 60 g sorghum flour
- 40 g buckwheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 165 g white chocolate
- 100 g dried cranberries
Instructions
- Preheat the oven to 350Ā°.F (177Ā°C)
- Line an 8 x 8 inch baking tray with parchment paper.
- Melt the butter in a medium sized saucepan on medium to low heat. Stir the butter until it has melted, remove it from the heat, and whisk in the sugar psyllium, flax seed and salt.
- Add the eggs and vanilla to the butter mixture and stir well.
- Sift the flour, baking soda, and baking powder into a large bowl, then whisk in the egg and butter mixture.
- Fold in the chocolate chips and the cranberries.
- Spoon the batter into the prepared pan and spread it out evenly.
- Bake for 35 to 40 minutes, until the outer edges are firm and the centre is just cooked.
- Leave the blondies to cool on a wire rack for at least 10 minutesā¦ then cut into squares before serving.
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