Gluten Free Blondies

by Lyndall Kriedemann August 28, 2024

An easy recipe for gluten-free blondies. A sweet vanilla and brown sugar-flavored dessert bar.

2 large eggs
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted,
1 tablespoon vanilla essence
1 1/4 cup Glutagon all-purpose gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 175ºC.
Spray the 8 x 8-inch square baking pan with non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with nonstick cooking spray or butter.
In a large bowl, add the eggs, granulated sugar, brown sugar, vanilla, and melted butter mix until fully combined.
Add the gluten-free flour all-purpose flour, baking soda, and salt to the butter mixture and mix until fully combined.
Pour the blondies batter into the greased 8 x 8-inch sized baking pan. Smooth out the top of the batter if needed.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out just barely clean. The sides of the blondies will start to pull away from the pan. Please watch your blondies because all ovens are different.
Allow the blondies to cool before cutting. Enjoy!
Store leftovers in an air-tight container.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
You can add your favorite mix-ins to the blondie batter.
The blondies can be frozen. Wrap the completely cooled blondies in plastic wrap or foil and then place them in a plastic freezer bag. Defrost at room temperature.
Store leftovers in an air-tight container.