Magic 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 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.

MAGIC GLUTEN FREE BLONDIES

Steps:

• Preheat your oven to 350°F. Grease and line a 9-inch square baking pan and set it aside.
• In a large bowl, place the flour, xanthan gum, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix, breaking up any lumps. Add the crushed cereal and all but about 2 tablespoons of the chips, and mix to combine.
• Add the butter, eggs, and vanilla, and mix, pressing the back of the spoon into the mixture until all the dry ingredients have been absorbed into the butter and beaten eggs. Continue to mix until the batter is smooth, but it will be quite thick.
• Transfer the batter to the prepared pan, and spread into an even layer using an offset spatula. Scatter the reserved chips evenly over the top of the batter and press gently to help them adhere.
• Place the pan in the center of the preheated oven and bake for about 35 minutes, or until the edges are brown, and the bars are set in the middle.
• Allow them to cool completely in the pan. To make them easier to cut, you can chill the cooled bars in the refrigerator until they're firm.
• Remove the bars from the pan and place on a cutting surface. Using a large, sharp knife, slice into squares or rectangles and serve.
• Originally published on the blog in 2011. Recipe scaled up for thicker bars, text, video, and photos all new.

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.