Gluten-Free Blondies

So, here we are. About to embark on a sinfully delicious recipe which has at least the benefit of being gluten free.

Oh my goodness! I'd forget my brain if it wasn't stitched in! I forgot to talk about the white chocolate at this point, so am adding it now. (For first time viewers, this wasn't a mistake, I am practically perfect in every way, more so than Mary Poppins!)

So, take 375g/13 oz (very approximately, my conversion of weight isn't the best, and besides, it's ...) white chocolate, and melt gently. You could go the whole double-boiler-don't-let-the-chocolate-get-wet-or-it-will-seize route, or you could nuke it, like I did. Nuke and stir, nuke and stir, because chocolate maintains its shape when nuked. So you have to keep stirring it to get it gooey. And then there's the spoon to lick - yum. And you should probably use a bigger bowl, 'cause I can't make a cake in this one. Sigh...

Add one cup of sugar. I use raw, which adds something of a caramel flavour to the recipe. Note the metal bowl. Now I can't stick the chocolate back in the microwave to warm back up. Oh for my big ceramic bowls :( They're in storage :(

Three egg, which are free-range, and I get at an incredible price. (Insert gloating here.)

1 cup of gluten-free flour, because this is a gluten-free recipe. But if you don't need that, feel free to use the flour of your choice. I'm using White Wings gluten free, which appears to be based on rice flour, is *very* white for someone used to unbleached flour, and is... chalky? in texture.

Mixy mixy mixy... And keep mixing. You don't want any unmixed flour, because that would be just ick. You don't want it to end up like this. Unfortunately, I didn't take any photos of the batter after mixing, because it was Sunday morning, and I don't like mornings. I'm lucky I took as many as I did.

Line a 20cm (8 inch) square pan. A little better than this, preferably ;) Ok, so pour it in, and bake it at 180C/360F for about 35 minutes.

And the final product. er... these are the scones. I was cooking for Church, and so I cut the scones with the small cutter (2.5cm/1 inch) and put them all together on the tray to bake. I didn't even have to brush the tops, just, you know, leave them in a little to long. (blush) But they went.

Ok, so *this* is the final product. Caramelised surface, soft interior, absolutely yummy. Tasted just as if I had used wheat flour. Very rich, though, so you don't want a lot. Which is handy, 'cause if you take it anywhere, you won't get a lot.

Ok, so that is:

375g/13 oz white chocolate
1 cup sugar
3 eggs
1 cup gluten-free flour

Melt the chocolate, mix in the sugar, and then the eggs.
Mix in the flour, making sure you have it all mixed in.
Pour into a lined 20cm/8 inch square pan, and bake at 180C/360F for about 35 minutes.
Let sit for 5-10 minutes before removing.

Theoretically this should serve 16, but if you eat the lot with ice cream, well you'll be *really* sick, but I'd understand.

So, notes: in Australia we have white chocolate, which is cocoa butter and milk and sugar. Something like that, and it is drool-worthy. I think, in America, you have vanilla chips? They should probably do. Next, the melted chocolate will be warm, which is why I add sugar next. The sugar won't melt, but the process of mixing in room temperature sugar will drop the temp of the chocolate. Third thing to consider is have the eggs at room temperature. You don't want the chocolate-sugar mix to congeal into chocolatey-sugary lumps which will float through the mixture, and become lumps of ymuuy-chocolatey-sugary ... stuff ... in your blondie. Or wait...
Moving along.
Oh, and you can use whatever flour you like/have/need. The White Wings flour, which is made with starch (maize, tapioca), rice flour, and vegetable gum (464), worked admirably in this. I cannot vouch for any other GF flour.
Yeah, and use milk/dark/whatever chocolate you want. I based this on my standard lazy brownie recipe, which is great, even with generic brand compound chocolate which I wouldn't eat directly.