Gluten-Free Blondies

Brownies
February 18, 2015
Brownies
February 18, 2015

Gluten-Free Blondies

My favorite blondies recipe gets a twist with Gluten-Free Blondies. Because you can have your gluten-free, and eat it too!

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Gluten-Free Blondies

My favorite blondies recipe gets a twist with Gluten-Free Blondies. Because you can have your gluten-free, and eat it too!

My favorite blondie recipe gets a twist with Gluten Free Blondies. Because you can have your gluten free, and eat it too!

-No glutens were harmed in the making of these blondies-

Growing up, my mom was known around town as a great baker. There was hardly a lunch packed without a brownie or a piece of coffee cake. When friends came over, there were always cookies on the counter or in the fridge (Mum loves cold CCC’s). And you can bet that when there was a birthday, my mom made the cake.

Sarah’s birthday = chocolate cake
Rebe’s birthday = carrot cake
Mum’s birthday = coconut cake

My favorite blondie recipe gets a twist with Gluten Free Blondies. Because you can have your gluten free, and eat it too!

I knew from an early age that my mom was a talented baker. I can vividly picture sitting at a middle-school lunch table, unwrapping my brownie, and hearing the familiar quiet question:

Can I have a bite of your brownie?

Then another:

Me… too?

And on and on until everyone at the table had a scrap of brownie in their hand… myself included, seeing as I had given almost all of it away.

My favorite blondie recipe gets a twist with Gluten Free Blondies. Because you can have your gluten free, and eat it too!

One of our favorite recipes by Mum was Blondies. The texture of a brownie with the flavor of a cookie. What’s not to love? They were a staple and in the regular rotation of desserts in our household.

Their texture is soft and chewy, yet with a crispy top. They’re loaded with thick dark chocolate disks that melt in your mouth. And these gluten-free blondies have- you guessed it- zee-ro glutens in them.

My favorite blondie recipe gets a twist with Gluten Free Blondies. Because you can have your gluten free, and eat it too!

Now, want to make this not-gluten-free? Totally doable! Just substitute the gluten-free flour for an equal amount of all-purpose flour.

Either way, you’ll end up with a dessert that will have your boyfriend/girlfriend/roommate/spouse/child/friend/dog/belly begging you for more.

My favorite blondie recipe gets a twist with Gluten Free Blondies. Because you can have your gluten free, and eat it too!

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Gluten Free Blondies

4.8 from 31 reviews
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 blondies
  • Author: Sarah Fennel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 blondies
Units:

Ingredients

  • 1 cup Gluten Free Flour (I used King Arthur Gluten-Free Flour)
  • 1 cup light brown sugar, packed
  • 1/2 cup butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate baking disks/chocolate chips

Instructions

    1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
    2. In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. Remove from standing mixer and fold in chocolate chips.
    3. Place dough into baking dish and smooth using the back of a spatula. Bake for 30 minutes, or until the top is golden brown and a knife inserted in the center of the dough comes out mostly clean. Allow to cool for 20 minutes before removing from pan and cutting into 9 squares!

 

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  1. I recently discovered that gluten was giving me issues and I am an avid baker, so not making baked goods is out of the question. Made these last night with King Arthur’s measure to measure flour. Turned out perfect! My husband and I loved them and he had no clue they were GF. I added pecans and toffee bits for a salty nutty flavor, so good!

  2. I’m not sure what the other commenters are doing wrong, but I followed the recipe and mine came out perfect. NOTE to others: Do not melt your butter and always use FRESH baking soda, otherwise it’ll go flat.

  3. I’ve made this recipe several times, and the results have always been great. I followed the recipe exactly and use Red Mill one to one gluten-free baking flour, which contains Xanthan gum. I’d imagine that was the missing ingredient for those that had trouble.