Blondies (Gluten-Free)
Author: Nicole
Ingredients
  • ½ cup (1 stick) unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse sea salt
  • 1 cup gluten-free flour (see Notes)
  • ¾ cup semi-sweet chocolate chips
  • ¾ cups white chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. Line a 8”x8" glass baking dish with foil, pressing firmly into pan and leaving a 2" overhang. Coat foil with nonstick spray; set dish aside.
  3. In a small saucepan over medium-low heat, melt butter. Keep cooking, stirring occasionally, until butter becomes toasty and browned at the bottom. It should smell a bit nutty. The whole process takes about 5 minutes.
  4. Pour butter into a large bowl and whisk in sugar until smooth. The mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is.
  5. Whisk in egg, vanilla and sea salt.
  6. Using a wooden spoon, stir in flour.
  7. Stir in semi-sweet chocolate chips and white chocolate chips.
  8. Scrape batter into prepared pan and smooth with spatula; the batter is thick.
  9. Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked.
  10. Transfer blondies to cooling rack and Let cool in pan to room temperature.
  11. Slide blondies onto cutting board from aluminum foil.
  12. Cut into 16 or more squares.
  13. Blondies can be stored in an airtight container at room temperature for up to a few days or wrap tightly and freeze.
Notes
* For gluten-free flour I use Cup4Cup Multipurpose Flour.
* You could easily substitute all purpose flour for the gluten-free flour (same amount).
* Think of these blondies as a blank canvas – you can add a mixture of nuts, dried fruits, chopped up cady bars, peanut butter chips, etc. that add up to 1-1/2 cups.
* Recipe may be doubled and baked in a 9”x13”x2” baking dish. The blondies will be slightly thicker.
Recipe by Riegl Palate at https://www.rieglpalate.com/blondies-gluten-free/