White Chocolate Brownie Cake

White chocolate isn’t really chocolate – it contains a low amount of cocoa butter – and its sweetness is enhanced by being paired with something piquantly sharp like dried cranberry and mango.

I wanted something GF which was halfway between a brownie [too rich] and a cake. I’m calling it “the perfect tea-‘brake’ ” (yes, you can groan now). A proper grown-up treat, dead easy to make.

Serves: up to 24

  • 250g white chocolate, broken into pieces
  • 250g unsalted cold butter, cubed; plus additional to grease tin
  • 130g gluten-free plain flour
  • 2 tsp gluten-free baking powder (leave out if you have GF self-raising flour)
  • 260g soft light brown sugar, sifted in after measuring
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg or mace
  • 1/4 tsp ground ginger
  • 100g dried cranberries
  • 50g dried mango, chopped to the size of the cranberries
  • 5 large eggs (62-66g each when weighed in the shell)
  • Icing sugar, to garnish


  • A standard traybake tin 9″ x 12″ / 23cm x 30cm
  • Baking/parchment paper to line tin
  • Two large and one medium mixing bowls
  • Saucepan which fits a bowl on top
  • Electric mixer (hand-held or stand) if you don’t want to whisk the eggs by hand
  • Large whisk
  • Cooling rack
  • Icing sugar duster


  1. Preheat oven to 200 C (180 C fan-assisted). Very lightly grease the tin, and line the bottom and sides with paper. Leave an overhang over both long sides to provide ‘handles’ to aid turning out.
  2. Put the white chocolate and butter into a heat-proof bowl (glass will do), which will sit atop your pot. Melt together over simmering water on the hob, ensuring the bottom of the bowl doesn’t touch the water, and whisk every few minutes.
  3. In a separate bowl, mix the flour, baking powder, sugar, spices, and fruit together with a fork.
  4. Whisk the fully melted chocolate and butter one last time, then pour into the dry ingredients, mixing well until fully combined.
  5. In another bowl, whisk the eggs at low speed (or by hand) until frothy, then add to the batter and stir well to incorporate.
  6. Pour the batter into the prepared tin and give it a jiggle or two to settle it. Bake for 20-25 minutes, turning the tin halfway through for even baking. The edges will be set, but the centre should still be slightly soft. Remove from the oven, and leave to cool in the tin on a cooling rack for at least one hour.
  7. Dust with icing sugar to decorate before carving it into 6 x 4 pieces.

This recipe was inspired by the Great British Chefs, then made GF and zhuzhed up with brown sugar, spices, and mango.


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