My favorite blondies 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.
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.
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.
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.
Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
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.
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!
I had the same result as several other commenters. Unfortunately, it ended up looking like a science experiment – caving in on itself and over flowing over the sides. I left it in the oven for double the time in the recipe and it was still as one commenter appropriately named it “a puddle of molten… something”
This is such a bummer to hear because this recipe always works out for us! What kind of gluten free flour did you use? I’m wondering if that’s the culprit!
I’m a professionally trained baker, with 20 years experience of GF baking. I was looking for a new blondie recipe, and came across this website. I’m glad I read the comments before trying this recipe because there’s got to be multiple errors/omissions in it.
First, equal quantities sugar and flour? Normally, it would be closer to 2 parts flour to 1 part sugar for cookies or blondies. Next, no guar or xanthan gum in a GF recipe? King Arthur Gluten-Free All-Purpose Flour does not contain any gum, so it needs to be added to any GF recipe if you want a normal texture to the finished product instead of goop or crumbs. The King Arthur Gluten-Free Measure for Measure Flour does contain xanthan gum, so it would give you a very different product than the Gluten-Free All-Purpose Flour, but this recipe fails to specify which one to use – no wonder some people had good results while others ended up with wasted ingredients. I get the feeling the person posting these recipes doesn’t have much experience with gluten-free baking, and no experience with teaching others about gluten-free baking.
I had the same result as another commenter. Just a big puddle of molten something and still underdone after 30.. I always use King Arthur GF flour so I hoped these would be a winner. What a waste of ingredients. Too bad, this is the 3rd recipe of I’ve made from Broma and none of them have been successful and I bake all the time.
I told myself, do I really want to try these since I have had no success with any of her recipes….. OH WELL!
Hi Jennifer! What other recipes have you made that haven’t turned out? We’re so sorry to hear that has been your experience! I test our recipes MANY times before they go on the blog so I’d love to hear what has gone wrong for you!
Love this recipe! I’ve made it many times. Today I threw in mini M&Ms, and mini chocolate chips. My family devours these, I need to start doubling the recipe 💜
Sadly, this did not work well for me. The end result was more like molten caramel with some flour thrown in for good measure. I’m an avid gluten free baker, and my search for the right blonde continues.
Leave a comment and rate this recipe!
I had the same result as several other commenters. Unfortunately, it ended up looking like a science experiment – caving in on itself and over flowing over the sides. I left it in the oven for double the time in the recipe and it was still as one commenter appropriately named it “a puddle of molten… something”
★
This is such a bummer to hear because this recipe always works out for us! What kind of gluten free flour did you use? I’m wondering if that’s the culprit!
I’m a professionally trained baker, with 20 years experience of GF baking. I was looking for a new blondie recipe, and came across this website. I’m glad I read the comments before trying this recipe because there’s got to be multiple errors/omissions in it.
First, equal quantities sugar and flour? Normally, it would be closer to 2 parts flour to 1 part sugar for cookies or blondies. Next, no guar or xanthan gum in a GF recipe? King Arthur Gluten-Free All-Purpose Flour does not contain any gum, so it needs to be added to any GF recipe if you want a normal texture to the finished product instead of goop or crumbs. The King Arthur Gluten-Free Measure for Measure Flour does contain xanthan gum, so it would give you a very different product than the Gluten-Free All-Purpose Flour, but this recipe fails to specify which one to use – no wonder some people had good results while others ended up with wasted ingredients. I get the feeling the person posting these recipes doesn’t have much experience with gluten-free baking, and no experience with teaching others about gluten-free baking.
I had the same result as another commenter. Just a big puddle of molten something and still underdone after 30.. I always use King Arthur GF flour so I hoped these would be a winner. What a waste of ingredients. Too bad, this is the 3rd recipe of I’ve made from Broma and none of them have been successful and I bake all the time.
I told myself, do I really want to try these since I have had no success with any of her recipes….. OH WELL!
Hi Jennifer! What other recipes have you made that haven’t turned out? We’re so sorry to hear that has been your experience! I test our recipes MANY times before they go on the blog so I’d love to hear what has gone wrong for you!
Love this recipe! I’ve made it many times. Today I threw in mini M&Ms, and mini chocolate chips. My family devours these, I need to start doubling the recipe 💜
★★★★★
YUM! We’ll have to try this with m&ms next time!
Sadly, this did not work well for me. The end result was more like molten caramel with some flour thrown in for good measure. I’m an avid gluten free baker, and my search for the right blonde continues.
★★