Table of Contents
Why this recipe works
These gluten-free blondies are the perfect treat without any of the gluten! With their gooey texture and sweet, caramelized flavor, these blondies are sure to satisfy any craving.
Studded with white chocolate chips, these gluten-free blondies have a dense, gooey texture that is similar to brownies with the sweetness of caramel. The caramelized flavor comes from the combination of melted butter and brown sugar. They’re absolutely delicious.
If you love the texture of brownies, but don’t love chocolate, then these gluten free blondies might be just what you’re looking for!
You’ll love this recipe because:
- 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 instead of salted. The salt content in butter can vary between brands, so it’s best to use unsalted butter so you can control the amount of salt you add to the recipe. Melted butter makes these blondies extremely chewy and fudgy. I recommend melting the butter on the stove-top and pulling it from the heat as soon as it is fully melted. 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!
- Salt – A little bit of salt goes a long way in flavoring these easy gluten-free blondies. I tested this recipe both with more salt (1 teaspoon) and less salt (¼ teaspoon). Using a full teaspoon was a bit too salty for my taste, overpowering the rest of the flavors in the blondies. Using less salt was not bad, but the nutty flavors of the brown sugar and butter were not enhanced appropriately. The sweet spot is ½ teaspoon in my opinion. It adds flavor and brings out the sweetness and other flavors of the blondies perfectly.
- 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.
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.
Typically, no, blondies are NOT gluten-free because they contain all-purpose flour. This recipe has been formulated to be gluten-free using a gluten-free flour blend that acts as a 1-to-1 substitution with all-purpose flour.
Similar to brownies, blondies are traditionally slightly gooey in the center, with a golden brown and crisp crust on the outside. If you prefer your blondies gooey, pull them at the shorter end of the bake time listed in the recipe card. If you prefer a firmer blondie (more similar to cookie bars), then bake for a few extra minutes.
The main difference between a brownie and a blondie is in the ingredients. Brownies are made with cocoa powder, giving them their signature dark chocolate flavor and rich texture. Blondies, on the other hand, are made without cocoa powder, giving them a light golden color and slightly sweeter taste. They typically have white or light add-ins like white chocolate chips or nuts to keep them “blonde”.
hints & tips
- 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.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 1 cup gluten-free all purpose flour blend (144g, I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
- 2 tbsp cornstarch (16g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup unsalted butter (melted (113g))
- 1 cup brown sugar (packed (200g))
- 1 large egg (room temperature (50g))
- 1 egg yolk (room temperature (18g))
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips (130g)
- Preheat oven to 325F (165C). Line a 8×8-inch square baking dish with parchment paper. Spray with non-stick cooking spray. Set aside.
- In a medium mixing bowl, add the gluten-free flour blend, cornstarch, baking powder, and salt. Whisk to combine. Set aside.
- In a large mixing bowl, add the melted butter and brown sugar. Mix until combined and smooth.
- Add the egg, egg yolk, and vanilla extract. Mix until combined.
- Gradually add in the dry ingredients, mixing until no more streaks of flour remain.
- Stir in the white chocolate chips until thoroughly distributed.
- Pour the blondie batter into the prepared baking dish. Spread with a spatula or knife to smooth out the top.
- Bake at 325F (165C) for 25-29 minutes, until the edges are browned and a toothpick inserted into the center comes out with moist crumbs. If it comes out with dry crumbs, the blondies are over baked. If it comes out with wet batter, they need more time to bake.
- Let the blondies cool in the pan for at least 15 minutes before removing to a cutting board to slice into squares.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. I cannot recommend other gluten-free flour blends as I have not tested them myself. If you do use another gluten-free flour blend and it does not contain xanthan gum, you will need to add it. I recommend starting with ¼ teaspoon.
- For best results, weigh your ingredients using a food scale. I have provided metric ingredients in the recipe card above.
- If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients to ensure that they are gluten-free. Sometimes ingredients and manufacturing practices can change.