These gluten free blondies are an amazing treat. If you’re not quite feeling an intense chocolatey sweet, then definitely give this recipe a try. A light cake with delicious white chocolate chips… perfect to share or keep for yourself. With a thin slightly crisp top, that then turns into a soft and tender base, so so good!
Being gluten free can often feel like you’re missing out on the good stuff when it comes to baking. However, this blondie recipe is amazing for gluten free. They’re soft and tender, sweet but not too much. These are best when they’re fresh out of the oven, but if it’s later I also love to pop them in the microwave to heat a little bit – re-melts the white chocolate for a slight gooey texture.
It is good to note, this recipe also works great with non-gluten free flour. These blondies are amazing for their adaptability.
Key Ingredients
- Flour will be gluten free standard flour. As this recipe has baking powder added to it, you will want to ensure you use standard flour. Self raising flour already has baking powder in it, if you were to use this then the blondie would raise too much when baking.
- Cornflour helps to support the gluten free flour. Gluten free flour often doesn’t hold its shape well, so adding some cornflour gives the baked goods a bit more structure. Also, cornflour is often used to help batters remain soft when baking.
- Baking powder is used to elevate the blondie when baking. Personally, I am not a fan of dense and fudgy blondies/brownies. Adding a small amount of baking powder keeps the blondies soft and tender, they are the perfect texture.
- Brown Sugar adds a deep flavour with its molasses content. Along with the cornflour it contributes to the soft texture by bringing moisture to the blondies.
- White Sugar helps to balance the sweetness of the brown sugar, whilst also contributing to the blondies structure.
- Butter brings a richness to the blondies. It also contributes to the tenderness of this heavenly sweet treat. Due to salt being added as a separate ingredient in the recipe as well, you are going to want to use unsalted butter.
- Eggs are used in this recipe with a combination of two full eggs, paired with one egg yolk. Egg serves as a binder and emulsifier in blondies. By adding an additional yolk it contributes to the tenderness. Eggs are important to ensure the blondies hold their shape whilst baking.
- Vanilla paste compliments the other flavours in the blondies, and adds a delicious aromatic note, elevating the overall taste of the blondies.
- Salt is used to help balance out the sweetness. Whilst we want these blondies to be a sweet treat, we do not want them to be too overpowering. Salt ensures each bite is perfectly balanced, the classic sweet and salty combo!
- White chocolate is a blondie’s best friend. These add a creamy and indulgent element to the blondies. When they are being baked, these little chips melt into gooey chocolatey pockets of goodness.
How to make these heavenly blondies
Preparation.
Preheat your oven to 180℃. Using measuring spoons and cups, pre-measure the ingredients to make the process smoother.
Make the wet mix.
Pour the melted butter, white sugar, and brown sugar into a medium sized mixing bowl. Stir to combine into a paste texture. Crack the two whole eggs, one egg yolk, and vanilla paste into the bowl as well. Mix until incorporated.
Make the dry mix.
In a separate large bowl whisk together the remaining dry ingredients. These are flour, cornflour, baking powder.
Combine the blondie batter.
Now we are going to create the batter for the blondies. Fold the flour combination into the wet ingredients. Then mix in the white chocolate chips.
Bake the blondies.
Spread the blondie batter into a square baking dish. Place the blondie in the oven and bake for 25 minutes. Use a skewer at the end to ensure it is cooked, it should come out clean after poking the blondie.
Enjoy!
You will want to let the blondies cool for about 15 minutes before serving, otherwise they will fall apart when you try to eat them – trust me from experience, sometimes it’s hard to be patient! Once they have cooled, then you can enjoy them.
Storage
These blondies are great to bake at the start of the week and have as a nice little snack. Keep these sweet treats in an airtight container at room temperature, out of sunlight, and they should last around a week (if there’s actually any left!). Of course, also use your personal judgement.
Additions
These are amazing on their own, but are also a great base if you feel like zhuzhing it up! In the past I have added walnuts which add a delicious nuttiness to the white chocolate, and a nice texture. Also some melted biscoff spread would definitely be complimentary, pour over the batter in the tin and use a skewer to make a marble effect. There’s so many toppings that would go well with these blondies.
More for your sweet tooth:
- Apple and Peach Crumble
- Lemon Lime Cheesecake
- Cinnamon Chocolate Chip Cookies
- Shortbread Cake
- White Choc Raspberry Muffins (GF)
Alrighty, are you ready for a heavenly, tender, delicious sweet treat? Grab these common pantry items, and let’s get to baking these amazing blondies. You do not want to miss out on these.
Blondies (GF)
Ingredients
- 1 cup butter melted
- 1 ¼ cup brown sugar
- ½ cup white sugar
- 2 whole eggs
- 1 egg yolk
- 1 tbsp vanilla paste
- 2 ¼ cup flour
- 2 tsp cornflour
- ½ tsp baking powder
- 1/2 tsp salt
- 200 g white chocolate chips
Instructions
- Preheat your oven to 180℃.
- Pour the melted butter, white sugar, and brown sugar into a medium sized mixing bowl. Stir to combine into a paste texture.
- Crack the two whole eggs, one egg yolk, and vanilla paste into the bowl as well. Mix until incorporated.
- In a separate large bowl whisk together the remaining dry ingredients – flour, cornflour, baking powder.
- Fold the flour combination into the wet ingredients. Then mix in the white chocolate chips.
- Spread the blondie batter into a square baking dish.
- Place the blondie in the oven and bake for 25 minutes. Use a skewer at the end to ensure it is cooked, it should come out clean after poking the blondie.
- You will want to let the blondies cool for about 15 minutes before serving, otherwise they will fall apart when you try to eat them – trust me from experience, sometimes it’s hard to be patient!
