When I was a judge on MasterChef Australia in 2016, Chloe Bowles, one of the contestants, came up with a batch of quite magnificent gluten-free blondies, and very kindly gave me the recipe; I wasn't going to leave the country without it. I have taken great liberties with it and in the process turned it into a warm, squidgy pudding, to be eaten with a tangy splodge of creme fraiche and a tumble of sharp raspberries. Insistently sweet, it does need the counterbalance. You can, of course, eat them as blondies, in traditional fashion, in which case I'd give them another 5 minutes in the oven, loosely covered with foil. Let them get completely cold, then put in the fridge to chill completely before cutting them into squares. For US cup measures, use the toggle at the top of the ingredients list.