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Gluten-free blondie squares cooling on a wire cooling rack with a bowl of white chocolate chips to the side.

Gluten-Free Blondies

Rich, gooey, and perfectly soft in the center, these gluten-free blondies are sure to satisfy even the biggest sweet tooth. Studded with white chocolate chips and baked until golden, these gluten-free blondies are so nutty and sweet. They're an irresistible dessert, without any of the gluten!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 29 minutes
Cooling Time: 15 minutes
Total Time: 54 minutes
Servings: 9 servings
Calories: 332kcal
Author: Megan

Ingredients

  • 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)

Instructions

  • Preheat oven to 325F (165C). Line a 8x8-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.

Notes

  • 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. 

Nutrition

Calories: 332kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 159mg | Potassium: 111mg | Fiber: 1g | Sugar: 33g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 1mg
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