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!
These look amazing! Im in the UK and we don’t have the King Arthur flour brand. Does this brand contain xanthan gum? Should i add in some to my usual gluten free flour or do i not need it? Thanks :))
It does contain xanthum gum! Any 1:1 or cup for cup gluten free flour should work perfectly, otherwise you probably will need to add xanthum gum unfortunately!
Leave a comment and rate this recipe!
Do you have a suggestion for a substitute for butter? These look amazing and I’ve run out!
Hi Amy! The butter really keeps these so buttery and tasty but if you’re in a pinch you could probably sub it out for shortening or oil!
Amazing
I have made this recipient a few times
I’m 13 and it’s super easy
Love it
★★★★★
These look amazing! Im in the UK and we don’t have the King Arthur flour brand. Does this brand contain xanthan gum? Should i add in some to my usual gluten free flour or do i not need it? Thanks :))
It does contain xanthum gum! Any 1:1 or cup for cup gluten free flour should work perfectly, otherwise you probably will need to add xanthum gum unfortunately!
Was your butter salted or unsalted??
Unsalted!
If you double the recipe, does it fit into a 13 x 9 pan? Can’t wait to make this!
Yes absolutely! I’m not positive what the baking time would be so just keep an eye on them!