Gluten-Free Brown Butter Blondies
Brown butter and brown sugar give these gluten-free blondies a rich butterscotch flavor with plenty of chocolate chips in every bite. The texture is chewy, gooey, and brownie-like.
Servings: 16 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.
