Gluten-Free Blondies with White Chocolate

Name: Gluten-Free Blondies
Prep time: 10 min
Cook time: 29 min
Total time: 54 min
Ingredients: 1 cup gluten-free all-purpose flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour); 2 tablespoons cornstarch; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup melted unsalted butter; 1 cup brown sugar (packed); 1 large egg (room temperature); 1 egg yolk (room temperature); 2 teaspoons vanilla extract; ¾ cup white chocolate chips

A stack of three gluten-free blondies topped with white chocolate chips.

These gluten-free blondies are the perfect treat when you want something sweet but not chocolate. With their gooey texture and caramelized flavor, they satisfy any craving without any of the gluten.

Studded with white chocolate chips, these gluten-free blondies have a dense, gooey texture that’s similar to brownies with the sweetness of caramel. The caramelized flavor comes from the combination of melted butter and brown sugar, and they’re absolutely delicious.

I make these all the time because they’re easier than cookies and everyone loves them. If you’re a brownie person but don’t want chocolate, these blondies are exactly what you’re looking for.

Why You’ll Love this Recipe

No mixer needed. This gluten-free blondies recipe is so easy to make. All you need is a whisk and two mixing bowls. No electric mixer or stand mixer necessary. Just mix it all up and pour into the pan!
They’re adaptable. Don’t love white chocolate? Use semi-sweet chocolate chips. Want to add some nuts? Add some toasted pecans! Having a birthday party? Add some rainbow sprinkles! Want to add some fresh fruit? Try my white chocolate raspberry blondies! There are so many ways to change up these gluten-free blondies to suit your tastes!
It’s gluten-free and you wouldn’t know it. You will not believe these blondies are gluten free! They’re so moist and the texture is exactly what you’d expect from a classic blondies recipe. Soft, chewy, and fudgy.

Ingredients

Ingredient Notes

Gluten-free flour blend – I’ve tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a blend of white rice flour, sorghum flour, potato starch, tapioca flour and brown rice flour. It also already contains xanthan gum. I cannot guarantee that other gluten-free flour blends will work in this recipe as I have not tested them.
Cornstarch – One of my favorite ingredients to add to cookies and bars is cornstarch. It makes cookies and bars tender and chewy. This helps the texture so much especially for gluten-free cookies and bars, which can easily get gritty.
Baking powder – Most baking powders are gluten-free. I honestly don’t know that I’ve actually seen one that is not gluten-free, however, this is a topic that comes up often. Baking powder is made of baking soda, cream of tartar, and a starch. Typically the starch is corn-derived or potato-derived. However, be sure to double check ingredients and allergen statements for any cross-contamination with gluten.
Brown sugar – While you could use a combination of white sugar and brown sugar in your blondies, I love the flavor from the all brown sugar in this recipe. It is molassy and nutty, giving the blondies that classic caramelized flavor.
Unsalted butter – Use unsalted butter so you can control exactly how much salt goes into the recipe. Melt it on the stovetop and pull it from the heat as soon as it’s fully melted. The melted butter makes these blondies extremely chewy and fudgy. You could keep going if you prefer and brown the butter for an added layer of flavor. See my post on how to brown butter if you’d like to try this method!
Egg and egg yolk – We’re using a whole large egg and the egg yolk from another large egg. If your egg is medium or extra large instead of a large size (50g), be sure to weigh the egg to get the appropriate amount for the recipe. The extra egg yolk in this recipe improves the texture and flavor of the blondies, making them even more moist and chewy. It’s not to be skipped!
White chocolate chips – Use high quality white chocolate chips for this recipe because you will most certainly taste them. I used Guittard white chocolate baking chips. If you want to change it up, you can also use butterscotch chips, peanut butter chips, or even dark chocolate chips.

Try This Finishing Touch

Add an additional ¼ cup of white chocolate chips on top of the blondies after removing them from the oven. The white chocolate chips will melt into the top of the blondies and add for a beautiful presentation as well as an extra layer of texture!

Step-by-Step Instructions

These gluten-free blondies are so delicious and so easy to make! The step-by-step photos with matching instructions below are meant to help you see the recipe at various stages so that you can make these blondies perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

A glass mixing bowl filled with a gluten-free flour blend with a whisk in it. — Add the gluten-free flour blend, cornstarch, baking powder and salt to a medium mixing bowl. Whisk until combined. Set aside.

A glass mixing bowl filled with melted butter and a scoop of brown sugar before mixing together. — In a large mixing bowl, add the melted butter and brown sugar. Mix until combined.

A glass mixing bowl filled with a brown sugar and melted butter mixture topped with eggs and vanilla extract. — Add the egg, egg yolk, and vanilla extract to the wet ingredients.

A glass mixing bowl filled with a brown sugar and melted butter mixture. — Whisk until the mixture is smooth.

A glass mixing bowl filled with a brown sugar liquid topped with a gluten-free flour blend. — Add the dry ingredients to the wet ingredients. Stir until no more streaks of flour remain.

A glass mixing bowl with gluten-free blondie batter topped with a heaping pile of white chocolate chips and a blue spatula. — Stir the white chocolate chips into the blondie batter.

A square baking dish with gluten-free blondie batter in it before baking in the oven. — Spread the batter into the prepared pan. Bake at 325 for 25-29 minutes, until the edges are set and a toothpick inserted into the center comes out with some moist crumbs.

Gluten-free blondies topped with chocolate chips cut into 9 equal squares on a wire cooling rack with parchment paper. — Let cool on a wire rack for 15 minutes before slicing into equal pieces. Serve and enjoy!

Recipe FAQs

Can I use a different gluten-free flour blend?

I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. Other blends may work, but I can’t guarantee the results since they absorb liquid differently.

Are blondies supposed to be gooey?

Yes! Blondies should be slightly gooey in the center with crisp edges, just like brownies. Pull them at 25 minutes for extra gooey centers, or bake the full 29 minutes for a firmer texture that’s more like cookie bars.

What is the difference between a brownie and a blondie?

Brownies contain cocoa powder, which gives them their dark color and chocolate flavor. Blondies skip the cocoa powder, creating a golden color and butterscotch-like flavor from brown sugar and butter. They usually have white or light-colored mix-ins like white chocolate chips or nuts to keep them “blonde”.

Expert Tips

Weigh your flour for best results. The way you scoop flour into a measuring cup can completely change the texture of these blondies. Use a food scale and measure by grams for consistent results every time.
Line and grease your pan. Use parchment paper first, then spray with non-stick spray. This makes it easy to lift the whole batch out of the pan and cut clean squares on a cutting board.
Don’t overbake. Pull the blondies when a toothpick comes out with moist crumbs, not dry crumbs. They’ll continue cooking in the pan as they cool. Overbaking makes them dry instead of gooey.

Storage instructions

Storage: Store leftover blondies in an airtight container at room temperature for up to 4 days.
Freezer Option: You can freeze blondies for later very easily. Place them on a baking sheet lined with parchment paper and freeze until solid, for about an hour. Once frozen, place the blondies in a freezer-safe bag or container and freeze for up to 3 months.
Defrost: To defrost frozen blondies, let them sit out at room temperature for about an hour until they are soft.

Serving Suggestions

If you want to make these extra fancy, spread some brown butter cream cheese frosting on top. Otherwise, whenever I’m making these for a party, I’ll bake a batch of gluten-free brownies at the same time so people have options. I do the blondies first at 325°F, then the brownies at 350°F while the blondies cool.