Healthy Obsessions The Adventures of a Mild Obsessive Compulsive

Gluten Free Blondies

Blondies are kinda a cross between a chocolate chip cookie and a brownie. Some recipes call for coconut (no thanks) or dried fruit (why?) but the best (in my opinion) is just plain chocolate chip. Chocolate chip cookie + brownie = awesome.

So I made some:

gluten free blondies

I snagged the recipe from Gluten Free Betty (highly recommend you check out her site). The main difference is that I baked the blondies by about 10 minutes less than she did. I find that with gluten free stuff, I really want to encourage the gooey elements since gluten free baked goods tend to dry out and go stale rather quickly.

The recipe:

1/2 cup butter, melted
2 cups packed brown sugar
2 eggs
2 tablespoons vanilla
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthum gum
1/4 teaspoon baking soda
2 cups gluten free flour mix*
1 1/2 cups semisweet chocolate chips

  • Mix melted butter and sugar together
  • Add eggs & vanilla, mix
  • Add dry ingredients, mix
  • Add chocolate chips (as many as you like)
  • Grease 9 x 13 baking pan
  • Pour (or scoop) batter into baking pan
  • Bake at 360 degrees F for 24 – 30 minutes
  • Cool & then serve

*You can use whichever gluten free flour mix you prefer, just be careful if there’s already xanthan gum or baking soda/powder in your mix and adjust accordingly. The original recipe calls for the mix from Gluten Free Baking Classics by Analise Roberts, which is excellent. I’ve also used this mix from Gluten Free Gobsmacked. Both work well, but I find I can’t handle the corn starch in the latter anymore.

Be careful to get a finely ground rice flour for whichever mix you make. The first time round I used too gritty a grind (Arrowhead Mills, while often wonderful, has too coarse a grind of white rice flour for my preference. Left me feeling like I had a mouthful of sand. Tasty sand, but sand nonetheless.) Second time around, I used Bob’s Red Mill Brown Rice Flour, which was finer ground and much better.

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