I have a weird relationship with apricots. I don’t like eating them. I think they’re awful — both the taste and the texture! But put them in some muffins or some kind of dessert and then they become totally irresistible.
My husband seems to often forget that I don’t actually like snacking on apricots so when he excitedly comes home with 4 pounds of apricots that were on sale that he “just had to get,” it’s time to start baking! I’m not sure if he’s truly forgetting this fact about me or just “forgetting” in hopes that I’ll bake with them but my leg certainly doesn’t need to be pulled!
One of my favorite things to make with apricots is this honey sweetened apricot jam but I thought I’d try something else for once. It’s way too hot outside (and inside!) for heavy duty recipe testing that requires use of the oven so I adapted one of my recipes, strawberry white chocolate blondies, to come up with today’s recipe. I think I may even prefer the apricot version over the strawberry one!
I switched out the strawberries and strawberry jam for apricots and apricot jam and I also added some almond extract. I’m telling you — apricots + almond extract + white chocolate is divine! I brought both versions to a get-together recently and they were both a hit. And nobody knew that they were gluten-free!
I thought about if I should even call these blondies as they’re more of a cross between blondies and bars. But whatever they are, they’re incredibly delicious and worth turning on that oven for!
For more apricot goodness, try this apricot granola. It uses dried apricots so it’s perfect for when fresh are out of season! This summer focaccia is also incredible. Just look at all those apricots and cherries on top!
Gluten Free Apricot White Chocolate Blondies Recipe
- 1/2 cup unsalted butter, 113 grams
- 1 3/4 cups white chocolate chips, divided, 315 grams
- 2 large eggs, room temperature
- 1/3 cup granulated sugar, 67 grams
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 cup gluten free 1-to-1 baking flour, such as bob’s red mill, 148 grams but the weight will vary if you use a different brand
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup apricot jam, 147 grams
- 1 3/4 cups apricot, diced and unpeeled, 320 grams
Preheat the oven to 325°F (160°C) and line an 8 x 8-inch pan with parchment paper.
In a small saucepan, melt butter and 1 cup of the white chocolate chips over low heat, stirring constantly to ensure that the chocolate doesn’t burn. Once well combined set aside. It may looked curdled at this point depending on the brand of white chocolate that you use.
In a large mixing bowl using an electric mixer, beat the eggs and sugar together at high speed until thickened.
Stir in the melted chocolate and butter mixture, almond extract, vanilla extract, flour, baking powder and salt. Mix just until combined and then stir in the remaining 3/4 cup white chocolate chips.
Spread half of the batter onto the bottom of the prepared pan and bake for 15 minutes or until the middle appears set and no longer wet. Let this cool for 5 minutes while preparing the filling.
Mix the jam and apricot chunks together and spread over the pre-baked layer of blondies.
Spread the remaining blondie batter on top of the apricot layer and bake for another 30 minutes or until the middle appears set and doesn't jiggle when you tap the pan.
Let the blondies cool completely and then refrigerate in an airtight container for up to 5 days.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula
Breville Hand Mixer