Gluten Free Raspberry & White Chocolate Blondies

Following the GBBO and their free-from week I made these tasty Gluten Free Blondies this weekend and added a little something to give some moistness to it. When Siobhan saw me grating the butternut squash to add to the Blondie she gave some top class teenage dramatics and really thought that this wasn’t going to be for her, but she graciously said she would give them a try as they had two of her favourite ingredients in them, raspberries and white chocolate, in an ‘oh alright if I have to’ teen way!

Thankfully when they were baked, turned out and presented to her she loved them and has even asked me to make them again soon, and it’s not even that she doesn’t like butternut squash, she loves it but the thought of adding something so savoury to a sweet treat sounded so wrong to her! 

This recipe was a hit with my family, both the girls I am happy to say really want me to bake this again, and it’s very simple to throw together. The result of adding the butternut squash to the Blondie gives a moistness to a potentially dry mix and the hint of the cinnamon works so well. I don’t often bake gluten free but I really enjoyed the challenge and if you leave out the white chocolate this is a sugar free treat too. I have recently swapped using sugar in my baking for agave syrup and really like the taste, you don’t need to add much as it is very sweet and you can’t really taste the difference.

Gluten Free Raspberry and White Chocolate Brownies

Gluten Free Raspberry and White Chocolate Brownies

Gluten Free Raspberry and White Chocolate Brownies

Gluten Free Raspberry and White Chocolate Brownies


  • 4 eggs
  • 3-4 tablespoons agave syrup
  • 240g finely grated fresh butternut squash – peeled
  • 45g white rice flour
  • 105g ground almonds
  • 1.5 teaspoons cinnamon
  • 2 teaspoons baking powder
  • Pinch of salt
  • 140g raspberries
  • 90g white chocolate chopped into small pieces
  • 35g flaked almonds


  • Preheat the oven to 200C / Gas mark 6 and line a square baking tin with baking parchment.
  • Beat the eggs and agave syrup in a food mixer for about 5 minutes until tripled in size, smooth and fluffy.
  • Add the butternut squash into the mixture and fold in until combined.
  • Next add the remaining dry ingredients, the flour, ground almonds, cinnamon, baking powder and salt. Fold in to incorporate until thoroughly mixed.
  • Spoon half the mixture into the baking tin evenly and add the raspberries and chocolate pieces on top of the mixture, cover with the remaining mixture smoothing the surface.
  • Sprinkle over the flaked almonds and bake in the oven for 20-25 minutes until just baked.
  • Allow the blondie to cool in the tin for 25 minutes and then remove, transfer to a serving dish and sprinkle with a little icing sugar before cutting into slices or squares and serving.
Gluten Free Raspberry and White Chocolate Brownies

Gluten Free Raspberry and White Chocolate Brownies
I am linking this recipe up with Silver Mushroom and their Bake With Bake Off challenge #BWBO you can follow along on Twitter to see all the fabulous bakes bloggers have made using the #BWBO hashtag.

Thank you for reading, I hope you have enjoyed reading about my recipe for Gluten Free Raspberry Blondies. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right.  You will be the first to hear of my updates.

Tasty Tuesdays on


  1. September 8, 2015 / 12:45 pm

    Can I just say yum? They look delicious

    • September 8, 2015 / 12:52 pm

      Thank you so much Alison, easy to make too! 🙂

  2. Claire Elizabeth Noke
    September 10, 2015 / 7:46 pm

    These look amazing – And I love almonds xx

  3. September 14, 2015 / 5:11 pm

    these look so yummy, my mum has a gluten free diet, will direct her here

  4. Anonymous
    September 15, 2015 / 6:33 pm

    I read a lot of GF recipes and this is the firs butternut brownie I ve seen – great!
    rominy colville

    • September 18, 2015 / 6:27 pm

      Thank you very much Rominy it's a very unusual recipe but very tasty 🙂

  5. September 17, 2015 / 7:14 am

    This would be so good for tea at home – my friend would love these!

  6. September 19, 2015 / 7:53 am

    Did these turn out quite moist or are they a more dry recipe – I've only just entered the world of gluten free baking..!

  7. September 20, 2015 / 6:13 pm


  8. September 20, 2015 / 9:17 pm

    Ooh and do you have any general gluten free baking advice for a newbie like myself?

  9. September 20, 2015 / 10:11 pm

    This will be great for my friend who is a Coeliac sufferer

  10. September 24, 2015 / 5:39 pm

    These are definitely on my list to bake soon..!

  11. September 27, 2015 / 2:15 pm

    You could change the fruits for the season – making them with blackberries and adding a touch of cinnamon. Yum!

  12. Pam Francis Gregory
    October 2, 2015 / 9:26 am

    Another great recipe – Thanks

  13. October 3, 2015 / 2:40 pm

    fabulous recipe, look delicious

  14. October 4, 2015 / 9:29 am

    I will give these a go I think, the children would love them

  15. October 4, 2015 / 12:03 pm

    These look so so yummy, might have to try to make some 🙂

  16. October 4, 2015 / 7:08 pm

    we love blondies at home, my other half makes really tasty ones, but not very healthy lol!

  17. October 8, 2015 / 2:20 am

    These look lovely. My DD and I are both gluten free so will have to give these a try.

  18. October 8, 2015 / 8:55 pm

    Oh wow, those look awesome. You'd never guess they were made from butternut.

  19. October 9, 2015 / 1:10 pm

    These look so yummy love your recipes thanks for sharing

  20. October 9, 2015 / 8:03 pm

    These look really yummy!


  21. October 17, 2015 / 3:51 pm

    i think these will be my new favourites!!!

  22. October 22, 2015 / 11:31 am

    I think the addition of the squash is an excellent idea for Non G body and moisture, not something I would have thought of although using veggies in sweet baking is becoming more popular. 🙂

  23. Max Power
    October 22, 2015 / 7:10 pm

    What a great recipe

  24. October 24, 2015 / 11:27 am

    WOW!!! I just love your recipes! Weldone and thankyou for sharing with us

  25. October 28, 2015 / 6:50 am

    Thanks for sharing, love the idea of adding vegetables onto baking – and the white chocolate & raspberry combo is delicious

  26. October 30, 2015 / 5:00 pm

    this looks great. I find it so hard to find delicious gluten free recipes!

  27. October 30, 2015 / 10:26 pm

    Oh my, they look delicious. Anything with flaked almonds is a winner in my house 🙂

  28. October 31, 2015 / 1:14 am

    these look fab – I am trying to go on a gluten lite diet due to some tummy troubles so these look like something i could have a go at making

  29. kim styles
    October 31, 2015 / 6:54 pm

    as it is halloween and there is lots of pumpkin about- could you use pumpkin instead of Butternut squash?