Gluten Free Blondies Recipes

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
• In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. Remove from standing mixer and fold in chocolate chips.
• Place dough into baking dish and smooth using the back of a spatula. Bake for 30 minutes, or until the top is golden brown and a knife inserted in the center of the dough comes out mostly clean. Allow to cool for 20 minutes before removing from pan and cutting into 9 squares!

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.

BEST GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350 degrees and grease an 8x8-inch baking pan.
• Measure flour, baking powder, baking soda, salt, and sift. Add chopped nuts, mix well and set aside.
• Combine melted butter and brown sugar, mix well. Cool slightly.
• Mix in beaten egg and vanilla into the brown sugar mixture. Slowly add flour mixture until combined.
• Spread the batter into prepared pan. Sprinkle chocolate chips on top.
• Bake for 20-25 minutes or until a toothpick comes out clean!

GLUTEN-FREE PEANUT BUTTER BLONDIES

Steps:

• In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

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.

GLUTEN-FREE BLONDIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 350ºF.
• Spray the 8 x 8-inch square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
• In a large bowl, add the eggs, granulated sugar, brown sugar, pure vanilla extract, and melted butter mix until fully combined.
• Add the gluten-free flour all-purpose flour with xanthan gum, baking soda, and salt to the butter mixture and mix until fully combined.
• Pour the blondies batter into the greased 8 x 8-inch sized baking pan. Smooth out the top of the batter if needed.
• Bake for 30-35 minutes or until a toothpick inserted into the center comes out just barely clean. The sides of the blondies will start to pull away from the pan. Please watch your blondies because all ovens are different.
• Allow the blondies to cool before cutting. Enjoy!
• Store leftovers in an air-tight container.

GLUTEN-FREE BLONDIES

Steps:

• Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish.
• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, mix the eggs, maple syrup, coconut sugar, coconut oil, and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Stir in the chocolate chips.
• Transfer the batter to the prepared pan. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. (You can remove it from the oven earlier if you want the blondies to be on the undercooked side.) Cool on a wire rack before cutting into bars.

GLUTEN FREE 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 vanilla 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 and white chocolate chips to the mixture and fold in using a spatula or wooden spoon, until there are no pockets of flour visible. It's important to fold and not beat the mix so you don't expel the air from it.
• Pour the batter into the lined baking tin and spread out into an even layer using a spatula. 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. Once sliced up, drizzle with melted white chocolate to finish.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

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 BLONDIES

Steps:

• Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside. In a medium saucepan cook and stir brown sugar and butter over medium heat until butter is melted and mixture is smooth. Remove from heat; cool slightly. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a medium bowl stir together Gluten-Free Flour Mix, baking powder, and baking soda. Add flour mixture to egg mixture, stirring just until combined. Stir in butterscotch pieces. Pour batter into the prepared baking pan, spreading evenly.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack. Cut into bars while warm. Gluten Free Flour Mix
• In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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 WHITE CHOCOLATE AND RASPBERRY BLONDIES RECIPE (LOW FODMAP/DAIRY-FREE/VEGAN OPTION)

Steps:

• Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper.
• In a large bowl, mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you can no longer see the yellow of the liquid butter. I often leave it to sit after mixing for a little bit as it seems to thicken up.
• Add in your eggs and vanilla extract, mix until combined.
• Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
• Fold in your white chocolate chips, followed by your fresh raspberries - do this gently so you don't break them all.
• Spoon / pour the mixture into your tin - try and ensure its nice and even by using a pallet knife or back of a spoon to level it out.
• Bake in the oven for around 35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
• Allow to cool completely in the tin.
• Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!

GLUTEN-FREE BLONDIES

Steps:

• Preheat the oven to 180°C/350°F/gas 4 and line a 23cm square brownie tin with greaseproof paper.
• Sift together the flour, baking powder and sea salt into a bowl.
• Split the vanilla pod lengthways and scrape the seeds into a large bowl. Add the soya yoghurt, honey and sugar, and mix until well combined.
• Gently fold the dry ingredients into the wet ingredients. Roughly chop the chocolate and fold in.
• Pour the batter into the prepared brownie pan and evenly spread over the pan with a spoon or spatula. Bake in the oven for 30 to 35 minutes, or until the top of the blondie is firm and brown.
• Let the blondie cool completely in the pan. Cut into 12 pieces and serve.

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

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.

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:

• Preheat the oven to 350°F and spray a 9"x13" baking dish with non-stick baking spray and set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs, and vanilla extract until combined.
• Using a separate bowl, whisk together the flour, baking powder, and salt.
• Use a rubber spatula to gently stir the dry ingredients into the wet ingredients until just combined.
• Fold in the white chocolate chips.
• Pour the batter into the prepared baking dish and spread into an even layer.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool completely before cutting to serve.

GLUTEN FREE BLOND BROWNIES WITH PEANUT BUTTER CHIPS

Steps:

• Preheat the oven to 350º F.
• Spray an 8x8 baking pan with coconut oil (or oil of your choice.) You can also line your 8x8 baking pan with parchment paper.
• Blend all dry ingredients in a large bowl and whisk to blend.
• Melt your butter in a microwave-safe dish for 35 seconds. Add the wet ingredients to the melted butter and mix well. I like to heat the peanut butter for 15 seconds so it blends in better.
• Pour the blondie batter into the dry ingredients, add the chips. Mix gently with a wooden spoon. In this case, I used peanut butter chips but you can also add semi-sweet chocolate chips!
• *Note you can also make the batter in a standing mixer.
• Scoop dough into a parchment paper-lined 8x8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
• Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.

GLUTEN-FREE LEMON BLONDIES

Steps:

• Preheat your oven to 180 Degrees C (355 F).
• Line a 27cm x 18cm (11" x 7") tin with baking paper.
• Melt your butter in a small saucepan on the stove, or in the microwave.
• Add the melted butter and brown sugar to a stand mixer, or using hand beaters, whip for 5 minutes, until the mixture is thick and glossy.
• Remove the bowl from the stand mixer. Using a wooden spoon, add the beaten eggs and vanilla to the butter and sugar mixture, and mix well.
• Add the flour, baking powder and salt to the mixture, and stir to ensure all of the ingredients are combined.
• Fold through the lemon juice, zest and white chocolate chips until evenly distributed.
• Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
• To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don't look for the skewer to come out clean; the blondie will be overcooked at that stage.
• When cooked, remove the tin from the oven and leave the blondie in the tin until completely cool. Cut blondie into pieces and enjoy!

GLUTEN FREE BLONDIES (APPLEBEE'S COPYCAT)

Steps:

• Preheat your oven to 325°F. Grease and line an 8-inch x 8-inch (for thicker bars) or 9-inch x 9-inch (for thinner bars) baking pan, and set it aside.

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or aluminum foil, leaving enough overhang to use as a sling to remove the blondies from the pan. Spray with non-stick spray and set aside.
• Whisk the gluten free flour, baking powder, and salt together in a small bowl. Set aside.
• Add the melted butter and brown sugar to a large bowl and whisk to combine. Whisk in the eggs and vanilla extract until the eggs are completely incorporated.
• Stir in the dry ingredients and mix until just combined. Fold in the semisweet and white chocolate chips.
• Transfer the batter to the prepared pan, spreading it evenly throughout the pan. Bake on the center rack for 22-24 minutes or until just done. Don't overbake!
• Cool completely on a wire rack before removing from the pan and cutting into bars.

GLUTEN FREE BLONDIES

Steps:

• Preheat your oven to 350F
• Line an 8×8 pan with parchment paper and set it aside.
• In a small pot, over medium heat, melt your butter. If you like you can brown the butter which will give the blondies a rich and nutty note. Allow the butter to cool for 10 minutes.
• Combine gluten free flour, cornstarch, milk powder (if using), baking powder, and salt in a separate bowl and set aside.
• In a medium-sized bowl, combine the cooled but still fluid melted butter and brown sugar and whisk until combined.
• Add the whole egg, egg yolk, and vanilla mix well.
• Once your wet ingredients are fully combined, mix in your dry ingredients. This is is easier with a flexible spatula than a whisk.
• Fold in your chocolate chips or other add-ins you may be using.
• Add the batter to the prepared pan, smoothing out the top with the back of a spoon or an offset knife.
• Top with additional chocolate if you like and bake at 350F for 22-24 minutes.
• Your blondies are done when the top is shiny and light golden brown.
• Remove the blondies from your oven, sprinkle with some flaky sea salt (if using) and allow for them to cool in the pan.
• Store any leftover blondies you may have in an airtight container at room temperature up to 5 days.