Gluten-Free Blondies
Rich, gooey, and perfectly soft in the center, these gluten-free blondies are studded with white chocolate chips and baked until golden. The brown sugar gives them an amazing butterscotch flavor, and you'd never know they're gluten-free.
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Ingredients
- 1 cup (140 g) gluten-free all-purpose flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 2 tablespoons (16 g) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113 g) melted unsalted butter
- 1 cup (200 g) brown sugar - packed
- 1 (50 g) large egg - room temperature
- 1 (18 g) egg yolk - room temperature
- 2 teaspoons vanilla extract
- ¾ cup (135 g) white chocolate chips
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Instructions
- Preheat oven to 325°F (165°C). Line an 8x8-inch square baking dish with parchment paper, letting the paper hang over two opposite sides for easy removal. Spray with non-stick cooking spray. Set aside.
- In a medium mixing bowl, add 1 cup (140 g) gluten-free all-purpose flour blend, 2 tablespoons (16 g) cornstarch, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Whisk to combine. Set aside.
- In a large mixing bowl, add ½ cup (113 g) melted unsalted butter and 1 cup (200 g) brown sugar. Mix until combined and smooth.
- Add 1 (50 g) large egg, 1 (18 g) egg yolk, and 2 teaspoons vanilla extract. Whisk until smooth and fully incorporated, about 30 seconds.
- Add the dry ingredients to the wet ingredients. Stir gently with a wooden spoon or spatula until no more streaks of flour remain. Don't overmix.
- Stir in ¾ cup (135 g) white chocolate chips until evenly distributed throughout the batter.
- Pour the blondie batter into the prepared baking dish. Use a spatula to spread it into an even layer, pushing the batter into the corners.
- Bake at 325°F (165°C) 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. Use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board.
Notes
- Gluten-Free Flour: 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.
- Weighing Ingredients: For best results, weigh your ingredients using a food scale. I've provided metric measurements in the recipe card above.
- Doneness Test: Pull the blondies when a toothpick comes out with moist crumbs, not dry crumbs or wet batter. They'll continue cooking in the pan as they cool.
- Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
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
