Karen’s Best Blondies – They’re Gluten Free

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A “Blonde Brownie” with a rich caramel- butterscotch like flavor dotted with chocolate chips. Baked in a pan – you cut them into squares or rectangles. Simple to make and a family favorite of mine!

Karen's Best Blondies - They're Gluten Free!
A no-fail recipe… remember not to overcook so they are moist with chewy interiors.

Easy to Make!

Ingredients Matter –
Butter: I like using organic ingredients (butter does not have “natural flavorings (which are chemicals.)
Chocolate Chips:
I really love Guittard chips, the dark 63% cocoa ones. Ghirardelli dark chips are good too… compared to Hershey’s Chocolate Chips (all have natural flavors – yuck!

Do Not Overcook the Blondies! They should feel firm on top and have risen a bit.

With great results – you can use regular flour in this recipe.

Yes to Freezing them!
Wrap any extras in wax paper and into a container with a good seal.

Enjoy!
Karen

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Karen’s Best Blondies – They’re Gluten Free

Servings: 16 blondies
Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes
Karen's Best Blondies - They're Gluten Free!
A “Blonde Brownie” with a rich caramel- butterscotch like flavor dotted with chocolate chips.Baked in a pan – you cut them into squares or rectangles. Simple to make and a family favorite of mine! Can use regular flour too.

Equipment

  • 1 8 inch square baking pan

Ingredients 

  • 1 stick unsalted butter, softened (1/2 cup, I use organic)
  • 1 cup light brown sugar, I use organic, can also use coconut palm sugar
  • 1 large egg, room temperature (I use pasture raised)
  • 1 1/2 teaspoons pure vanilla
  • 1/4 teaspoon sea salt
  • 1 cup all purpose gluten free flour blend*, I use King Arthur 1 to 1 divided
  • 1 teaspoon baking powder
  • 3/4 cups dark chocolate chips I like Guittard’s 63% cocoa baking chips

Instructions 

  • Line a 8 inch square baking pan with parchment paper with extended sides (for easy lift out.) Butter lightly. Preheat the oven to 350 degrees.
  • Add the softened butter to the bowl of your stand mixer. Add the brown sugar, use the paddle and cream at medium speed for 2 minutes until light and fluffy. Scrape the sides with a rubber spatula.
  • Add the egg and beat in over low speed until well mixed in. Scrape the sides of the bowl. Add vanilla, salt, 1/2 cup of flour and baking powder. Mix on low speed until just mixed.
  • Add the remaining 1/2 cup of flour and chocolate baking chips. Mix slowly until just mixed through.
  • Using a rubber spatula, place the dough into the prepared pan and smooth the top. Bake for about 22 – 24 minutes, until the center is slightly puffed and seems somewhat firm but not hard. The blondies are wonderful slightly undercooked!
  • When cool, lift the blondies out of the pan and cut into 16 squares, or desired shape. Store in an airtight container. (These also freeze well!)

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 179kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 81mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 194IUVitamin C: 0.04mgCalcium: 60mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: brownie, Dessert
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!
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