White Chocolate and Raspberry Blondies

Ingredients:

250g butter, melted and cooled

130g light brown sugar

130g caster sugar

2 large eggs

1 tsp vanilla extract

285g gluten free plain flour

1/4 tsp Xanthan gum

1 tbsp cornflour

180g white chocolate chips

180g fresh raspberries

Method:

1. Preheat the oven to 160C Fan. Grease a 23 cm square baking tin and line it with non-stick baking parchment.

2. In a large mixing bowl, mix together the butter and both sugars until you can no longer see the yellow of the butter. Allow the mixture to rest for 10 mins to thicken up. Add the eggs and vanilla extract and mix well until well combined.

3. Add the flour, Xanthan gum and cornflour. Briefly mix until just combined and the mixture is smooth, with no pockets of flour. Gently fold in the chocolate chips, followed by the raspberries (being careful not to break them up).

4. Spoon the mixture into the prepared tin, smoothing it over to create a nice, even layer. Bake in the oven for 35 mins until lightly golden - the very middle might still seem a little wobbly, but the outer edges should be cooked through. Don’t overbake.

5. Allow to cool in the tin briefly, then carefully lift onto a wire rack to cool completely before cutting into squares.