Gluten-Free Blondies

by Sarah | Broma Bakery

You’d never know these chewy, soft, and buttery blondies were gluten-free. These gluten free blondies come together in one bowl and taste just as good as the classic version made with regular flour.

Incredible Gluten Free Blondies

Growing up, my mom was known around town for her baking. There was hardly a lunchbox packed without a brownie, coffee cake, or cookie tucked inside. If friends came over after school, there were always cookies on the counter (and yes, she kept chocolate chip cookies in the fridge. She swore they tasted better cold).

By middle school, I already knew I had it good. I’d unwrap one of her brownies at the lunch table, and without fail, a few voices would whisper, “Can I have a bite?” Then another. And another. Before I knew it, I was left with a crumb — and a full table of very happy classmates.

One of her most-loved bakes, and one that became a family staple, was blondies. They’re everything you love about a brownie: soft, chewy, buttery, and rich. But with the flavor of a chocolate chip cookie. And now, I’ve adapted that classic into these chewy gluten-free blondies that taste just as good as the original.

What are gluten free blondies?

Their texture is soft and chewy, yet with a crispy top. They’re loaded with dark chocolate chips that melt in your mouth. And these gluten-free blondies have zeee-ro glutens in them. So everyone can enjoy them.

What ingredients do you need to make these blondies?

You’ll only need 6 ingredients that you probably already have in your pantry and fridge to make these tasty blondies! We used chocolate chips here, but you could also totally switch it up for other stir-ins like walnuts, butterscotch chips, candy bars, nutella, white chocolate…the list goes on. Scroll down for some more suggestions!

• Unsalted Butter: We like baking with unsalted butter because you can control the amount of salt going into your baked goods, but if all you have on hand is salted that is totally fine! Simply reduce the amount of added salt by 1/4 teaspoon!
• Brown Sugar: We usually use light brown sugar when making these easy blondies, but if you’re looking for a deeper, brown sugar flavor you could also use dark brown sugar! I wouldn’t recommend granulated sugar as it will make your blondies less chewy!
• Eggs: Make sure you’re using eggs at true room temperature so that they incorporate seamlessly into the blondie batter! We always bake with large eggs!
• Vanilla: Pure vanilla extract is a MUST with this easy blondie recipe. Don’t be afraid to be a little heavy handed 🙂
• Baking powder: Baking powder will give your blondies just enough rise so that they aren’t too dense or too cakey. Make sure you’re using baking powder and not baking soda!
• Flour: All purpose flour will create a soft and tender crumb to your blondies! I’ve also used Bob’s Red Mill 1:1 Gluten Free Baking Flour in this recipe with success!
• Chocolate Chips (optional): But, like, are they optional? Hehe. Not for me!! If you are using chocolate chips I recommend splurging on a high quality brand! You can also use white chocolate chips, peanut butter chips, dried fruit (dried cherries are delightful!) or nuts if you’re into that!
• Salt: All sweet treats need a little salt to complement all that sugar. If you’re a big salty-sweet fan like, you can also finish them off with a sprinkle of sea salt to take them over the edge.

Our tips for making incredible gluten free blondies

This classic recipe is one of the more basic recipes you’ll make, but these three tips will ensure the softest crumb, crackled top, and chewy bite.

Do not over bake: Repeat after me, “An over baked blondie, is a sad, dry blondie.” The blondies should still be under baked in the middle when you take them out of the oven! They will continue to bake as the cool, leaving you with the perfectly baked, soft treat.

Do not over mix: Under NO circumstances should you EVER over mix blondie batter. This classic blondie recipe has no frills and is super simple, so any overmixing will really show. Only stir until the batter is just mixed. This will keep the crumb tender and moist! I prefer to swap over to a rubber spatula once I add the dry ingredients to restrain myself. Just gently fold everything together until no streaks of flour emain

Use high quality vanilla and butter: Just like the cocoa in brownies can make or break the chocolate flavor, the butter and vanilla extract is super important in blondies. Make sure you’re using high quality butter (and make sure it’s melted butter–this will give your blondies a tender, dense crumb) and pure vanilla extract for the best results.

Can you make these blondies with regular all-purpose flour?

Not gluten free and just want blondies? You can totally make these gluten-filled. Just substitute the gluten-free flour for an equal amount of all-purpose flour! You can also swap out the flour for whole wheat flour or experiment with swapping out some of the flour for another specialty flour like rye or buckwheat even if you want to do something a little funkier.

Whatever flour you make these with, you’ll end up with a dessert that will have everyone in your life and your belly begging you for more.

Enjoy!

XXX

 

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