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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!)

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

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