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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).
Gooey Gluten-Free Blondies
September 20, 2017
This blondie recipe comes from my cousin Sharon. Instead of wheat flour, I substituted my cup for cup gluten-free flour substitute and it worked like a charm (as almost always!). I noticed the blondies tasted even better (and more moist) after it sat for a day or two.
- Prep: 10 mins
- Cook: 25 mins
-
10 mins
25 mins
35 mins
- Yields: 16 squares
Directions
Line 8" x 8" square pan with parchment paper
Using your standing mixer, combine sugar and melted butter until smooth
Mix in egg, then add vanilla, salt and flour.
Fold in chocolate chips by hand.
Add batter to pan and bake for 20-25 minutes.
Cool in pan for 5 minutes, then transfer blondies to a cooling rack.
Cut into squares before serving.
Freezes well. Store blondies in an airtight container. Recipe can be doubled int a 13 x 9 pan too.
Sheryl says
Could I make these with coconut oil to make them dairy free? Thanks.
Jenny says
I haven’t tried it but I bet it works. Let me know how it goes.
Sheryl Katz says
Made these with coconut oil today – they taste good but they didn’t rise much and I think they are too greasy – I cut into them when they were still warm, maybe as they cool they won’t be as greasy. Definitely worth experimenting with if I need a dairy free option, but perhaps a cup of coconut oil was too much! Thanks for the recipe
Jenny says
It was worth a shot. Thanks for letting me know. I personally don’t know how they taste with coconut oil, but with the melted butter, they aren’t greasy at all. I will have to make them again with an oil alternative. I don’t like coconut oil – but I might either try it with dairy-free butter (like Earth Balance) or avocado oil.
Sandy says
I have been baking for many years & where I come from a stick of butter is equivalent to 1/2 c. so substituting 1c coconut oil (as Sheryl Katz did) would absolutely make these Blondies greasy! And yes the recipe is great with coconut oil in place of butter as long as you use 1\2c. I hope this helps!
J O says
I made these according to the recipe, and the texture was awful. They were thin and crumbly, not like a blondie and not gooey. They were not overbaked, so I don’t know what happened.
Jenny says
What flour did you use?