Ingredients
- 150g white chocolate, roughly chopped
- 75g unsalted butter, cut into small cubes
- 1/3 cup (70g) caster sugar
- 2 whole eggs plus 1 additional yolk
- 1 tsp vanilla extract
- Pinch salt
- 1/2 cup milk
- 1 cup (125g) gluten-free flour
- 1/4tsp xanthan gum*
- 1 cup (230g) fresh or frozen raspberries
*xanthan gum is available in the health food aisle of most supermarkets
Method
- Heat oven to 190 degrees and line a 20cm x 20cm baking pan with greaseproof paper
- In a bowl above simmering water, melt the white chocolate and butter. Allow to cool
- Add sugar, eggs, egg yolk, vanilla, salt and milk – mix well until evenly combined
- Sift together flour and xanthan gum, and add them to the batter. Mix well.
- Transfer to the baking pan and sprinkle with the raspberries
- Bake at 190 degrees for approximately 25 minutes, or until an inserted skewer still comes out a bit dirty
- Allow to cool and then cut into pieces and serve
The brownies keep for 3-4 days in an airtight container, if they last that long!