Festive, sweet, and naturally pink blondies, perfect for a special occasion or a delightful treat. This recipe is episode 2 of a "fall in love with your kitchen v-day series."
In a large mixing bowl, whisk together 1/2 cup of cane sugar, 3/4 cup of melted butter, 1 tsp of vanilla, and 3 eggs. Mix in 1 & 3/4 cup of gluten free all purpose flour, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1/4 cup of freeze dried raspberry powder (made by blending freeze dried raspberries until powdered). Fold in 1/2 cup of thawed frozen raspberries. Transfer the batter to a greased or parchment paper lined 9x9 baking dish. Bake on 325F for 40-45 minutes (or 50-55 minutes for an 8x8 dish). Let them cool before topping with icing. For the icing, whisk together 1/2 cup of powdered sugar, 2 tbsp of milk, 1/2 tsp of vanilla extract, 1/4 cup of melted white chocolate, and 3 drops of all natural red food coloring.
