These gluten-free blondies are chewy, cinnamon-spiced, and loaded with white chocolate chips. So rich and delicious, no one will guess they’re gluten-free - and they’re made in just one bowl!
Why You'll Love it
My favorite dessert mashup - blondies! The perfect combination of chewy cookie and fudgy brownie - minus the chocolate.
These gluten free blondies are perfection. They have a sinfully chewy texture with notes of brown sugar and cinnamon. All the gluten-eaters in my family loved them! Win, win.
These portable little treats are easy to make, with just a bowl and a spatula. No mixer required! And they freeze well.
Key Ingredients
- Unsalted butter - I buy butter in bulk at Costco. If you bake often, I highly recommend it. I put one pound in the fridge and the rest in the freezer.
- Brown sugar - I prefer dark brown sugar. It has a higher concentration of molasses and imparts a toffee like flavor to cookies and bars.
- Eggs - One egg + one yolk. The extra yolk ensures a rich, chewy bar!
- Gluten-free all-purpose flour - I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target, Walmart, or on Amazon. It's the brand I used to create this recipe.
- Leaveners - Baking soda and baking powder are necessary or else they would be TOO dense! That being said, if you prefer a cakier texture you can double the baking powder.
- Cinnamon - The cinnamon, brown sugar, and white chocolate combo is magic.
- White chocolate - I'm normally a dark chocolate fan, BUT these gluten-free bars taste amazing with white chocolate!
How to Make Gluten Free Blondies
This gluten-free blondie recipe is a one-bowl situation! No special equipment required - not even a mixer.
Before you start, preheat your oven and grease your baking dish.
1. Make the browned butter
Browned butter is a breeze to make AND it adds a caramelized, toffee flavor to cookies and bars. I adore it.
- Put a stick of butter in a small, stainless steel saucepan. It's easier to see when the butter is browned than a dark-colored saucepan.
- Turn the heat on medium. Let the butter melt, then start to sizzle. Stir the butter until it turns golden brown and the milk solids at the bottom turn medium brown. Don't burn it.
- Pour the browned butter into a large mixing bowl.
2. Make the blondies
- Add the brown sugar to the butter and stir to combine. It will emulsify but won't look "creamed" like traditional recipes.
- Add the egg, yolk, and vanilla and stir to combine. It should be thin at this point.
- Add the dry ingredients and stir until a thick batter forms. Stir in the white chocolate chips.
- Use a spatula to scrape the dough into the greased baking dish. Smooth it out so it's evenly dispersed.
- Bake for 30 minutes. The tops will turn deep golden brown.
- Let them cool. Don't try to cut into it when it's piping hot! Let it cool for a while so the bars cut nicely.
Expert Tips
- Don't burn the butter. You shouldn't set the heat above medium! If the burner is too high, the butter will burn instead of brown. It takes a few minutes so don't rush the process.
- Let the bars cool before you cut them. They set up as they cool. If you try to cut and remove them while they're hot, they will fall apart.
Storage & Freezing:
Gluten-free brownies, cookies, and bars are freezer-friendly! This means you can make them ahead of time for parties or gatherings.
- Let the bars cool in the baking dish.
- Cut the blondies into bars with a sharp knife.
- Place the bars on a quarter sheet pan or plate and freeze until solid.
- Transfer the frozen bars to a zip-top freezer bag. Label and freeze for up to 3 months.
Gluten Free Brownies & Bars
- Gluten Free Peanut Butter Swirl Brownies
- One bowl Gluten Free Brownie Recipe
- Gluten Free Chocolate Chip Cookies
- Fudgy Almond Flour Brownies
Gluten Free Blondies
These gluten-free blondies are chewy, cinnamon-spiced, and loaded with white chocolate chips. So rich and delicious, no one will guess they’re gluten-free - and they’re made in just one bowl!
Equipment
- 8x8-inch square baking dish
Ingredients
- ½ cup unsalted butter (4 ounces)
- ¾ cup dark brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 1 tablespon Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or all-purpose gluten-free flour with xanthan gum
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8-inch glass baking dish with nonstick cooking spray.
- In a small saucepan, heat the butter over medium. Let the butter melt then simmer until it starts to turn golden, stir with a spatula. Once it turns golden brown and the solids at the bottom of the pan turn medium brown, remove it from the heat and pour into a large mixing bowl.
- Add the brown sugar to the butter and stir to combine. Add the egg, yolk, and vanilla to the mixture and stir until combined.
- Add the gluten-free flour, baking powder, baking soda, kosher salt, and cinnamon to the bowl. Stir until a thick batter forms.
- Add the white chocolate chips and stir to combine.
- Dump the blondie mixture into the greased pan. Use a spatula to smooth it out evenly in the pan.
- Bake for 30 minutes. Remove it from the oven and let the bars cool for at least 30 minutes before cutting.
Notes
For a less dense, cakier texture add one tablespoon of gluten-free flour and increase the baking powder to ½ teaspoon.
Nutrition
Calories: 250kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 101mgPotassium: 60mgFiber: 2gSugar: 21gVitamin A: 281IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!
Leave a Reply