Gluten Free Almond Butter Blondies Recipes

GLUTEN FREE ALMOND BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F / 180ºc.
• In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
• In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
• Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
• Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.

GLUTEN FREE BLONDIES

Steps:

• Preheat the oven to 350 degrees
• Spray a 9 x13 pan with non stick baking spray or lightly butter the dish
• Whisk together butter, both sugars, eggs and vanilla.
• Add dry ingredients to the wet ingredients.
• Stir in dry ingredients using a rubber spatula or wooden spoon.
• Fold in the white chocolate chips.
• Transfer to the prepared baking dish and smooth evenly.
• Let rest 10 minutes before baking.
• Bake for 30-35 mins

FUDGY FLOURLESS ALMOND BUTTER BROWNIES (GLUTEN FREE + DAIRY FREE)

Steps:

• Preheat oven to 350 degrees Line an 8x8 inch pan with parchment paper.
• In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that's the way we want it.
• Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It's best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower :)
• To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They're fudgy and perfect if you want to store them in there.

ALMOND FLOUR BLONDIES {GLUTEN-FREE, DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
• In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
• Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
• Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

GLUTEN-FREE BLONDIES RECIPE

Steps:

• Pre-heat your oven to 350°F (180°C) then butter and line an 8x8 inch pan with parchment paper, set aside.
• In a large bowl, cream together the butter, coconut oil, and both sugars (Lakanto and Coconut) until light and fluffy.
• Next, add in the eggs and vanilla and mix until fully incorporated.
• Add the almond flour, baking powder, and salt, then fold in with a spatula until a thick batter is formed.
• Fold in the white chocolate chunks, reserving some from the top of the blondies.
• Transfer the blondie batter to the prepared tin and smooth out the top. Sprinkle over the reserved white chocolate.
• Bake the blondies for 25-35 minutes, checking to see if the edges are browning at 20 minutes. If the edges are browning faster than the center of the blondies, cover with foil and return to the oven until cooked.
• After 25-35 minutes, remove the blondies from the oven. The center may still appear to be underdone, but they will set as they cool so do not be alarmed or tempted to bake further.
• Once cool, remove the blondies from the tin and cut into 9 squares.
• Cover and store the blondies in an airtight container at room temperature for 3-4 days.

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.

GLUTEN FREE BAKEWELL BLONDIES

Steps:

• Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 9-inch (23cm) square baking tin with baking paper and set to one side.
• In a large mixing bowl add the melted butter, caster sugar, light brown sugar and almond extract. Beat with an electric mixer (or wooden spoon) until combined.
• Add the eggs to the mixture and beat again with the mixer until it starts to thicken. It should go slightly paler and fluffier - after around a minute or so of whisking.
• Add the gluten free flour, xanthan gum and ground almonds and beat again briefly until combined with no lumps of flour. Fold in the chocolate chips.
• Pour the batter into the lined baking tin and spread out into an even layer using a spatula. Dollop the jam onto the batter and then use a knife to lightly swirl into the mixture. Sprinkles with the flaked almonds and then bake for around 20-25 minutes until the blondie is golden on top. It should still wobble slightly in the centre.
• Remove the blondie from the oven and allow to cool completely in the tin before slicing up into squares.