Karen’s Best Blondies – They’re Gluten Free
Dec 14, 2020, Updated Feb 09, 2023
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!
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 23 - 25 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!)
*With great results - you can use regular flour in this recipe.
Need the perfect 9" x 13" baking pan? I LOVE THIS ONE! 
This recipe may not be reproduced without the consent of its author, Karen Sheer.
