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Recipe inspiration – gluten-free white chocolate & raspberry brownie

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

  1. Heat oven to 190 degrees and line a 20cm x 20cm baking pan with greaseproof paper
  2. In a bowl above simmering water, melt the white chocolate and butter. Allow to cool
  3. Add sugar, eggs, egg yolk, vanilla, salt and milk – mix well until evenly combined
  4. Sift together flour and xanthan gum, and add them to the batter. Mix well.
  5. Transfer to the baking pan and sprinkle with the raspberries
  6. Bake at 190 degrees for approximately 25 minutes, or until an inserted skewer still comes out a bit dirty
  7. 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!

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