These moist, chewy gluten free blondies lack nothing in flavor, despite the absence of chocolate. We’ve added white chocolate chips but it doesn’t need them to win over traditional brownie lovers. This recipe can be made egg-free; see instructions.
*Using an all-purpose flour blend? Check the ingredient label. If it doesn’t contain xanthan or guar gum, add 2 teaspoons gum to the dry ingredients. If it already contains gum, there’s no need to add more to the recipe.
For Egg-Free Blondies, omit 2 eggs. Reduce melted butter in step 2 to 3/4 cup. Combine 2 tablespoons golden flax meal with 6 tablespoons hot unsweetened applesauce. Let cool. Add 1 teaspoon apple cider vinegar and blend well. Use this mixture in step 2 to replace 2 eggs.
Associate editor Jules Shepard is author of Free for All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 24 blondies
- 2 cups brown sugar, packed
- 1 cup salted butter or Earth Balance Vegan Buttery Sticks, melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon molasses
- 2 cups Jules’ Gluten-Free Homemade Flour Blend or gluten-free all-purpose flour blend of choice*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup gluten-free white chocolate chips
- 1/2 cup chopped walnuts, optional
1Preheat oven to 350°F. Lightly grease a 9x11-inch baking pan and line it with parchment paper so that the paper extends up the sides of the pan.
2In a large mixing bowl, beat together brown sugar, melted butter, eggs, vanilla and molasses until well combined.
3In a separate bowl, whisk together flour blend, baking powder, baking soda and salt. Slowly stir into sugar-egg mixture until combined. Once batter is smooth, stir in white chocolate chips and walnuts, if using.
4Pour batter into prepared pan and smooth the top with a rubber spatula.
5Place in preheated oven and bake 40 to 45 minutes or until edges are browning but the center is soft. There should be a thin crust on top. Blondies are done when a toothpick inserted into the center comes out with some wet crumbs attached but no wet batter.
6Remove pan from oven and place on a wire rack to cool. After 10 minutes, use the edges of the parchment paper to lift the blondies from the pan. Fully cool blondies on the wire rack. When cool, remove parchment paper and cut the blondies into pieces.