This gluten-free blondies recipe is inspired by everything I love about a really good brownie: crackly tops, chewy edges, and soft, gooey centers. They have a deep butterscotch flavor from brown butter and brown sugar, plus plenty of chocolate chips in every bite.
Katie's Recipe Notes
When I started testing this blondie recipe, I knew I wanted it to lean more toward the rich, fudgy texture I love in my gluten-free brownies.
I love a gluten-free cookie bar, but in my opinion blondies should be more dense and fudgy. That meant skipping baking powder and baking soda entirely and relying on the proper ratio of butter, sugar, eggs, and flour instead.
Blondies lean on butter, brown sugar, and vanilla for flavor, so browning the butter makes a noticeable difference in the final result. It's a simple step that is so worth the few extra minutes.
Made with Simple Ingredients
- Gluten-Free Flour Blend: I tested this recipe with Bob's Red Mill 1:1 gluten-free flour and my copycat Bob's blend. Other high-quality blends like King Arthur Measure for Measure or Cup4Cup should also work well.
- Brown Sugar & Granulated Sugar: This recipe is heavy on brown sugar for that deep brown sugar flavor.
- Unsalted Butter: We are going beyond just melted butter in this recipe and actually browning it for even more richness. For this reason, dairy-free replacements or vegan butter may not work as well in this recipe.
- Large Eggs: Eggs are structurally important to this recipe. I have not tested substitutions such as a flax egg, and do not have a recommendation at this time.
- Milk: Replaces some of the moisture lost when browning butter.
- Semi-Sweet Chocolate Chips: Dark chocolate chips would also be delicious.
- Pure Vanilla Extract: Adds depth and richness.
- Optional Additions or Omissions: Feel free to add nuts, such as pecans or walnuts, if desired. Or swap out the semi-sweet chocolate chips for dark chocolate chips. You can leave out all additions for a plain blondie as well.
*Refer to the recipe card below for exact measurements.
How to Make Gluten-Free Blondies
- Step 1: In a medium size saucepan, melt the butter over medium heat. Continue to cook and brown the butter.
- Step 2: Whisk the sugars into the warm brown butter until combined.
Need to learn more about brown butter? Learn how to properly brown butter in this post.
- Step 3: Whisk in the eggs, milk, and vanilla until the mixture is smooth.
- Step 4: Switch to a rubber spatula and stir the flour into the wet ingredients until a thick batter forms.
- Step 5: Fold the chocolate chips into the blondie batter.
- Step 6: Pour the batter into an 8-inch square baking pan lined with parchment paper.
- Step 7: Bake the blondies until golden brown, as directed in the recipe card below.
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When Are Blondies are Done?
There is no need to under-bake these blondies to get a soft, gooey texture. These blondies will still be chewy, even after cooling! But how do you know when they are done? Look for these cues:
- Looks set in the center and no longer jiggly.
- Lightly golden brown.
- Edges start to pull away from the sides of the pan.
- A toothpick poked between the edge and center comes out clean. This means no raw batter, a few moist crumbs is ok.
- Check the temperature: When done, the temperature in the center of the blondies will be 195-200°F.
Storage
Store blondies at room temperature until serving. They will stay fresh 2-3 days at room temperature if kept in an airtight container.
Blondies can be frozen for 3 months.
Recipe
Gluten-Free Brown Butter Blondies
Ingredients
- ½ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1¼ cups gluten-free flour blend with xanthan gum (tested with Bob's Red Mill 1:1)
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
- Brown the Butter: In a large saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter browns. The butter will sizzle and pop as the water cooks off. Once the popping slows down, the butter will begin to foam and the milk solids will turn golden brown. Remove from heat and allow to cool just slightly, about 2-3 minutes.
- Mix the Blondies: Add the brown sugar, granulated sugar, and salt to the butter. Whisk until combined. Then add the eggs, milk, and vanilla extract and whisk until smooth.
- Using a rubber spatula, stir in the gluten-free flour blend until just combined. Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan.
- Bake: Bake for 25-30 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Blondies are done when they reach an internal temperature of 195-200°F.
- Let the blondies cool completely before slicing. They will continue to set as they cool.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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