Classic Gluten Free Blondies Recipes

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350°F. Line a 8x8-inch square baking dish with parchment paper, letting the paper overhang on the sides. Spray with cooking spray. Set aside.
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
• Add eggs and vanilla and mix for another 1-2 minutes.
• In a separate mixing bowl, whisk together gluten-free flour blend, baking powder, and salt until combined.
• Add dry ingredients to wet ingredients and mix until combined.
• Stir in white chocolate chips.
• Scoop the dough into the prepared pan. Smooth with a spatula.
• Bake at 350F for 25-29 minutes, until the blondies are golden brown. Do not overbake for chewy blondies.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F and line an 8x8 metal baking pan with parchment paper.
• Measure the sugars into the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer.
• In a small saucepan, melt and brown the butter, taking care not to burn it. It should melt, then foam up, and when the foam begins to subside, it will be light brown and nutty. Pour the browned butter over the sugars and mix to combine. Let cool for at least 10 minutes.
• Meanwhile, sift together the almond flour, tapioca flour, sweet rice flour, baking powder, baking soda, and salt in a medium bowl.
• When the butter has cooled for at least 10 minutes, add the egg and vanilla extract and mix until combined, scraping down the sides as needed. Continue mixing for another minute.
• With the mixer on low, slowly add the dry ingredients, scraping down the sides, and mixing until just combined.
• Add 1/2 cup chocolate chips and any mix-ins and mix until just evenly distributed.
• Evenly press the dough into the lined baking pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
• Bake for 28-30 minutes, until the edges are golden brown and crisp and the top is just set, but still soft. Remove from oven and let cool in the pan for at least 10 minutes before carefully using the parchment paper to lift the blondies out of the pan. Cut into 16 squares and serve.

CLASSIC GLUTEN-FREE BLONDIES

Steps:

• Preheat the oven to 350º F and line the bottom of an 8" x 8" or 9" x 9" square pan with parchment paper. Lightly spray cooking spray over the parchment paper and exposed sides of pan.
• Combine the flour, baking powder and salt in a medium bowl and whisk together.
• In a separate medium bowl, add melted butter and brown sugar and mix until well combined, then whisk in the egg, egg yolk, and vanilla extract.
• Add half of the flour mixture to the butter mixture and mix well. Add the second half of the flour mixture and continuing mixing. I use a rubber spatula to scrape the sides and mix everything together.
• Fold in chocolate chips and allow batter to sit for 3-5 minutes. This will allow the flour to sufficiently soak up the wet ingredients.
• Add the batter to your square baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the blondies to cool completely in the pan over a wire rack. DO NOT cut the blondies until they're completely cooled, about 2 hours. Sometimes the blondies will sink a bit in the middle. I use a large flat spatula to gently press the ingredients flat.
• Cut the blondies into 16 even squares and serve. Store in a sealed container for 2-3 days at room temperature or in your fridge for up to a week.