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!
(½ cup, I use organic)
(I use organic, can also use coconut palm sugar)
(I use pasture raised)
(I use King Arthur 1 to 1) divided
I like Guittard’s 63% cocoa baking chips
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 (omit baking soda!)
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.