I just found the perfect brownie recipe that is fudgy inside and has a crispy, crackly layer on top. I wanted to make blondies from it.

The ingredients are:

170g semisweet chocolate 90g butter 2 eggs 2/3 cup turbinado sugar 3 tablespoons 100% cocoa powder 3 tablespoons tapioca flour 30g semisweet chocolate chips

I wonder if swapping semisweet chocolate for white chocolate and omitting the cocoa powder would work. I’m also afraid that quantity of sugar would be too much with white chocolate, no? What would you do? Also, feel free to share your gluten-free blondie recipe if it’s fudgy inside. It’s my favorite kind of brownie/blondie. Thank you!