Gluten Free Caramelized White Chocolate Blondies

White chocolate has always been one of those things that I never really got. Why take the chocolate out of chocolate? Why go with just the cocoa butter and a mild, dusty, warm sweetness that lacks the bold depth and bright bite of chocolate chocolate? I must admit, after splurging on some high-quality white chocolate for this and a few other baking projects, I now understand the appeal (though I still prefer a good milk or dark any day). The buttery closeness of a soft, hazy white chocolate is quite delicious. Now, when I started seeing trays of molten white chocolate deepening into rich, sultry caramel colors on so many bloggers’ and bakers’ Instagram stories, I was intrigued. Caramelize white chocolate is a REVELATION. And it’s SO so easy!! Pop a pan spread full with high-quality white chocolate (David Lebovitz recommends greater than 30% cocoa solids/butter) in the oven for 30ish minutes and you’ve got yourself a tray of liquid gold that’ll melt any anti-white-chocolate folks around.

Getting to these blondies – which are also a revelation in gorgeously soft, luxurious, indulgent pockets of caramelized white chocolate and the elegant richness of browned butter, topped with silky, nearly-sinful caramelized white chocolate ganache. Not convinced? Make a pan and tell me these aren’t the most incredible blondies you’ve ever made. I have a fondness for blondies even before this weekend adventure into caramelizing and browning, but these take the cake for the best ones I’ve ever made. My grandma used to frequently make pans of the Namaste mix gluten free blondies and wrap one in a paper towel for a treat when she picked me up from high school, the warm, buttery, coconutty (a common topping) square nestled in the center cup console when I hopped in the front seat. So I’ll be making these for her next time I visit.

If you’re into caramelly things, give our millionaire shortbread a try, or our caramel-filled macadamia cookies, or this caramel apple cake. Or check out our original macadamia nut blondies, or our brondies (half brownie/half blondie), or go full chocolate chocolate with these epically giant fudgy brownies!

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5 from 2 votes

Gluten Free Caramelized White Chocolate Blondies

These are the most decadent blondies you'll ever made. Brown butter, studded with caramelized white chocolate chunks, and topped with silky caramelized white chocolate ganache

Prep Time2 hours hrs 30 minutes mins

Cook Time1 hour hr

Resting time2 hours hrs

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: blondie, blondies, browned butter, caramel, caramelized, caramelized white chocolate, white chocolate

Servings: 12 blondies

Calories: 500kcal

Author: Amelia Farber

Equipment

• 9×13 inch baking pan
• Parchment paper
• Electric mixer

Ingredients

For the blondies:

• 12 oz good quality white chocolate, caramelized at least 30% cocoa butter/solids, instructions below
• 1 Cup browned butter instructions below
• 1 Cup brown sugar
• 1/2 Cup white sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
• 1/2 Cup packed blanched almond flour
• 1/2 Cup arrowroot starch
• 3/4 tsp salt
• 1/2 tsp baking powder

For the ganache:

• 1/2 Cup heavy cream
• 12 oz caramelized white chocolate instructions below

Instructions

• First, caramelize your white chocolate (all 24 oz of it!). Preheat the oven to 250° Fahrenheit and line a cookie sheet with parchment paper (I spray the pan first so that the parchment stays in place). Spread your white chocolate (either chips or chopped chocolate) on the baking sheet and bake for 10 minutes. Remove and use a rubber spatula to spread the now-soft white chocolate until it covers the sheet evenly. Then return to the oven and continue to bake for 20-30 minutes, stirring with the spatula every 10 minutes (it may look dry and crumbly – don't worry!) until it's a deep golden color (but not brown). Remove and stir again, then scrape chocolate into a heat-safe med-small bowl and continue to stir with a spoon until it smooths out and looks like chocolate again (not chalky/crumbly). Then line a small baking pan with parchment and spread half (12 oz) of the caramelized white chocolate in the baking sheet to cool (you'll be chopping this up later to put into the blondie batter). Leave the remaining chocolate in the bowl to cool.
• Next, brown your butter! In a small saucepan over medium-low heat, melt the 1 cup of salted butter and stir constantly until melted and simmering. Continue to simmer, on medium heat, for at least a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a deep amber color and smells nutty or caramelly. The butter may foam, so keep stirring/lifting up spoonfuls of the butter to see the color. Once it reaches that color, immediately take off the burner and let sit until firm and room temperature (not liquid) – you can put it in the fridge to speed this up. I recommend browning more butter than you need because some does evaporate! (maybe brown 1 1/4 cups).
• Then make your blondies! Preheat the oven to 350° Fahrenheit and line a 9×13 inch pan with parchment paper, then grease and set aside. Once the white chocolate in the pan has cooled into a chocolate bar, chop it into 1/2 inch pieces, then set aside. Once the browned butter is firm/room temperature, scraped into a large bowl and cream it with the white and brown sugar for 4-5 minutes (seems like a long time but the more you cream it the better the blondies will be!). Then add the vanilla and eggs and continue to beat until smooth and fluffy. Add the salt, flour, starch, almond flour, and baking powder and stir in with a spatula until just-mixed (do not over-mix). Then fold in your chopped caramelized white chocolate until combined (it will be very thick/stiff). Pour batter into the prepare pan and spread it to the corners with the spatula. Bake for 25-35 minutes or until the top is light golden brown and crisp to the touch. Let cool completely before topping with ganache.
• While they're cooling, make the ganache. Heat the cream in a medium bowl in the microwave for one minute, then scrape in the remaining caramelized white chocolate (you may have to microwave this for 10 seconds to release it from the bowl it was in) into the cream and let sit for 2 minutes. Then stir until the chocolate is melted (if there are still chunks, microwave for another 20 seconds). I recommend straining the ganache through a sieve before pouring it over your blondies (still in the pan) and spreading across the top. Freeze blondies for 20-30 minutes before slicing to firm up the ganache. Then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your blondies!

Food photography and styling by Amelia Farber