These thick, chocolatey, melt in your mouth gluten free blondies are quickly going to become a favorite! Be prepared for them to disappear fast!
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Gluten Free Blondies
I don’t think these gluten free blondies need ANY introduction. We could literally just skip right to the recipe and the world would be happy, right? I mean, you can practically taste them just from the pictures.
Seriously though, I love making these kinds of gluten free desserts because, as a family, we eat gluten free and I never want my kids to miss out on delightful desserts because of that.
These gluten free blondies will quickly become a staple in your house! BUT, I’m going to give you a small piece of advice. Stash one or two away because these will disappear fast!
What is the Difference Between a Brownie and a Blondie?
This is actually something I’ve always wondered up until recently. The very basic difference is that brownies have a chocolate base and blondies have a vanilla and brown sugar base.
Other than that – they often use very similar ingredients and have similar textures.
Do I Need to Use Flake Salt?
I would definitely recommend it! I buy mine at the local grocery store or you can get it on Amazon for pretty cheap.
Doesn’t it just make them look pretty too?
How to Store Gluten Free Blondies
Well, this assumes you actually have any left after they are done baking a ready to be devoured! If on the off chance that you DO have some left, you will certainly want to keep them in an airtight container.
I like to also store all baked goods in the refrigerator as that gives them a little bit of extra shelf life. They will stay nice and fresh for 3-4 days. But I don’t think you’ll have to worry about them going bad because they are doing to get eaten immediately!
How to Make Gluten Free Blondies
Preheat the oven to 325 degrees F.
Line an 8×8 baking dish with parchment paper by cutting an 8” wide strip then creating another 8” wide strip to create a “sling” to lay across the bottom strip. They will crisscross.
In a saucepan, melt ½ cup of butter on the stove and brown it. Browning butter means you caramelize the milk solids.
Cook the butter until the milk solids are a golden-brown color. Remove from heat and allow to cool.
In a large mixing bowl, combine and mix the flours, sweetener, and baking powder.
Add the eggs and vanilla and mix in thoroughly.
Slowly add the brown butter (make sure it is not hot or else it will start cooking the egg). Mix all of the butter in then stir in the chocolate chips. It will be like cookie dough.
Transfer the dough to the prepared baking dish and pack it into an even layer.
Top with flake salt and bake for 28-32 minutes, until the edges are firm and the middle is still slightly soft.
Remove from the oven and allow it to sit for 5 minutes. Transfer the blondies in the parchment to a wire rack to cool. Simply lift up the “sling” and move to the rack.
Cut into 16 pieces and enjoy.
Gluten Free Blondies
Equipment
Ingredients
- 1 cup gluten-free baking flour
- 1/2 cup almond flour
- 3/4 cup Lily’s chocolate chips
- 1/2 cup salted butter
- 1/4 teaspoon flake salt
- 3/4 cup low carb brown sweetener
- 1 teaspoon gluten free baking powder
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- Line an 8×8 baking dish with parchment paper by cutting an 8” wide strip then creating another 8” wide strip to create a “sling” to lay across the bottom strip. They will crisscross.
- In a saucepan, melt ½ cup of butter on the stove and brown it. Browning butter means you caramelize the milk solids.
- Cook the butter until the milk solids are a golden-brown color. Remove from heat and allow to cool.
- In a large mixing bowl, combine and mix the flours, sweetener, and baking powder.
- Add the eggs and vanilla and mix in thoroughly.
- Slowly add the brown butter (make sure it is not hot or else it will start cooking the egg). Mix all of the butter in then stir in the chocolate chips. It will be like cookie dough.
- Transfer the dough to the prepared baking dish and pack it into an even layer.
- Top with flake salt and bake for 28-32 minutes, until the edges are firm and the middle is still slightly soft.
- Remove from the oven and allow it to sit for 5 minutes. Transfer the blondies in the parchment to a wire rack to cool. Simply lift up the "sling" and move to the rack.
- Cut into 16 pieces and enjoy.
Video
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
