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.

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