Double-choc blondies with white icing and sprinkles sitting on baking paper on a wire cooling rack. A row of blondies have been sliced into squares and a knife is on the right hand side ready to slice more.

Why have single choc, when you can double up? Our gluten-free double-choc blondies are a chocolate lovers dream. Milk chocolate pieces folded into white chocolate cake – what’s not to love?

Double-Choc Blondies

Why have single choc, when you can double up? Our gluten-free double-choc blondies are a chocolate lovers dream.
Course Baked Goods, Dessert

Ingredients
 

  • 140 g gluten-free white chocolate
  • 125 g butter
  • 220 g caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 200 g gluten-free plain flour
  • pinch salt
  • ½ teaspoon gluten-free baking powder
  • 1 cup gluten-free milk chocolate bits

ICING

  • 125 g butter softened
  • 128 g gluten-free icing sugar
  • 1 teaspoon vanilla extract
  • gluten-free sprinkles to serve

Instructions
 

  • Preheat oven to 180°C and line a square 22cm baking tin with baking paper.
  • Place white chocolate and butter in a medium saucepan over low heat. Stir until melted and combined. Pour into a large mixing bowl.
  • Add sugar, vanilla, eggs, flour, salt and baking powder to the mixing bowl. Stir until just combined. Fold through milk chocolate bits, then pour into prepared tin.
  • Bake in preheated oven for 30-35 minutes or until cooked through when pierced with a skewer. Place on a wire rack to cool.
  • To prepare the icing place butter in a mixing bowl. Use an electric mixer to beat until creamy. Sift icing sugar into the bowl and use a wooden spoon to beat together. Stir through vanilla extract. Spread icing over the cooled cake and top with gluten-free sprinkles. Cut into squares before serving.
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