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delicious gluten free blondies with Guittard baking chips

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!

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

delicious gluten free blondies with Guittard baking chips

Ingredients

1 stick unsalted butter, softened
(½ 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  ½ teaspoons pure vanilla

¼ teaspoon sea salt

1 cup all purpose gluten free flour blend*
(I use King Arthur 1 to 1) divided

¼ teaspoon baking soda

¾ teaspoon baking powder

¾ cups dark chocolate chips
I like Guittard’s 63% cocoa baking chips

Instructions

1

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.

2

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.

3

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, baking soda and baking powder.
Mix on low speed until just mixed.

4

Add the remaining 1/2 cup of flour and chocolate baking chips.
Mix slowly until just mixed through.

5

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.

6

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!

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

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