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
- 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
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.