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After having such success with my gluten-free apple cake recipe, I decided to ask my cousin Sharon for more tried and true recipes; that’s when she sent me a recipe for blondies, which I, of course, turned into gluten-free blondies.
This gluten-free blondies recipe contains only seven ingredients! Seriously, only seven ingredients.
On top of it all, I was able to assemble all the ingredients quickly (I had everything already on hand, no searching the supermarket for random ingredients).
I began by melting the butter. I was weary of this step after my almond flour cookies spread because I allowed the butter to become too soft. I guess with blondies, you want the ingredients to mesh and mold together, so melting the butter is desired in this case.
I then combined all the ingredients, including my trusty Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which I obsessively use in all the recipes I convert from gluten to gluten-free.
I pulled the out of the oven and allowed them plenty of time to cool.
Then I dove in for the first taste test. At first, they felt a little gritty (due to the gluten-free flour). However, I let them sit for the night, and then tried it again the next morning. Boy, what a difference a day makes!! The flavors began to really come together and this gluten-free blondie recipe became a gooey gluten-free blondie recipe. Seriously, they were better and much more gooey on Day 2. (So try to make them ahead of time, OK?)
If you’re craving gluten-free blondies, give this recipe a whirl. I promise, you won’t be disappointed. It’s tried and true by Sharon and now by me.
Oh, and if you want to make the regular version of these blondies, simply swap my gluten-free flour for wheat flour and you’re set. Easy peasy. See, I like everyone whether you eat gluten or not (although I do think gluten is toxic to most people).