Gluten Free Blonde Brownies Recipes

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square baking dish.
• Combine sugar, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Combine cornstarch, cocoa powder, and salt in a bowl and sift over the sugar-butter mixture. Beat in slowly with a wooden spoon or spatula until all ingredients are well incorporated. Fold in chopped chocolate and let batter rest for 5 minutes. Pour brownie batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, about 20 minutes. Remove from oven. Let cool completely before cutting into squares, about 15 minutes.

GLUTEN-FREE BROWNIES

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth., In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended., Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

GLUTEN FREE BROWNIES RECIPE

Steps:

• See note before starting. Adjust oven rack to middle position. Preheat oven to 325°F.
• Cover a 13x9-inch baking pan with two folded sheets of aluminum foil - the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
• In a medium bowl, combine the flour, salt, and baking powder. Whisk well.
• Melt the butter in a large heatproof bowl. Add chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until chocolate is melted. Stir often.
• When the chocolate mixture is smooth, gradually whisk in the sugar. Add eggs, one at a time, until thoroughly combined. Add vanilla and whisk again.
• Add flour mixture in three additions. Fold gently with a rubber spatula after each addition, until batter is smooth and fully incorporated. Stir in the chocolate chips.
• Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface.
• Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
• In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. Remove from standing mixer and fold in chocolate chips.
• Place dough into baking dish and smooth using the back of a spatula. Bake for 30 minutes, or until the top is golden brown and a knife inserted in the center of the dough comes out mostly clean. Allow to cool for 20 minutes before removing from pan and cutting into 9 squares!

CLASSIC GLUTEN-FREE BLONDIES

Steps:

• Preheat the oven to 350º F and line the bottom of an 8" x 8" or 9" x 9" square pan with parchment paper. Lightly spray cooking spray over the parchment paper and exposed sides of pan.
• Combine the flour, baking powder and salt in a medium bowl and whisk together.
• In a separate medium bowl, add melted butter and brown sugar and mix until well combined, then whisk in the egg, egg yolk, and vanilla extract.
• Add half of the flour mixture to the butter mixture and mix well. Add the second half of the flour mixture and continuing mixing. I use a rubber spatula to scrape the sides and mix everything together.
• Fold in chocolate chips and allow batter to sit for 3-5 minutes. This will allow the flour to sufficiently soak up the wet ingredients.
• Add the batter to your square baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the blondies to cool completely in the pan over a wire rack. DO NOT cut the blondies until they're completely cooled, about 2 hours. Sometimes the blondies will sink a bit in the middle. I use a large flat spatula to gently press the ingredients flat.
• Cut the blondies into 16 even squares and serve. Store in a sealed container for 2-3 days at room temperature or in your fridge for up to a week.

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.

GLUTEN-FREE BLONDIES

Steps:

• Preheat oven to 350°F. For thick blondies, use an 8x8-inch square pan. For thin blondies, use a 9x13-inch pan. Line the with parchment paper, leaving a 1-inch overhang on two opposite sides of the pan.
• Whisk together gluten-free flour, baking powder, and salt in a small bowl. In a medium bowl, stir together brown sugar and melted butter until smooth. Add eggs and vanilla. Whisk until creamy. Add gluten-free flour mixture. Mix with a wooden spoon until the batter is thick and smooth. If using chocolate chips and/or nuts, stir them in now. Spread batter into prepared pan. If using a 9x13-inch pan, it might look like there's not enough batter for the pan. Use a small spatula or the back of a spoon to evenly spread the batter into the pan.
• Bake until bars are golden brown and the top is shiny and slightly cracked. About 35 minutes for an 8-inch pan and 30 minutes for a 9x13-inch pan. Place pan on a wire rack to cool. Bars will sink in the middle as they cool. Lift bars out of the pan with the overhanging parchment paper. Place bars on a cutting board and cut into squares with a sharp knife. When cut, the bars might look underbaked. That's normal. They are very moist and buttery.
• Store in an airtight container at room temperature for up to four days. Freeze cooled bars in a freezer container for up to two months. If you need to stack the bars, place a piece of parchmene paper or waxed paper between the layers.

KETO BLONDIES (SUGAR-FREE)

Steps:

• Preheat the oven to 350 and position the rack to the center position. Grease a 9x9 baking pan and set it aside
• Whisk together the almond flour, baking powder, and salt in a small bowl.
• In a medium-sized bowl, melt the butter in the microwave. Add the Swerve brown sugar and blend well.
• Mix in the egg and vanilla, mix until well combined.
• Stir the flour mixture into the sugar mixture. If you're adding chocolate chips or nuts, add them now.
• Spread the mixture evenly into the greased baking pan.
• Bake for 20-23 minutes until the blondies are starting to set but aren't completely firm. They'll continue cooking during cooling.
• Set on a baking rack and wait until they've cooled completely to cut the gluten-free keto blondies. Enjoy!

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

BROWN SUGAR BLONDIES (VEGAN + GLUTEN-FREE)

Steps:

• Preheat oven to 350°. Line an 8-inch pan with parchment paper, long enough so edges overhang.
• In a medium bowl, whisk together flour, baking powder, cinnamon, salt and baking soda until combined.
• Using a stand mixer (or hand-held), beat the butter, brown sugar, milk, nut-free spread, and extracts until combined. Slowly beat in the flour mixture.
• Once the flour is incorporated, stir in chocolate chips. Batter will be thick.
• Even pat the batter into the prepared pan. Bake 25 minutes or until edges are lightly browned. Once cooled, lift parchment handles to remove blondies from pan. Cut into squares and serve.

GLUTEN FREE BLONDIES

Steps:

• Preheat the oven to 350 degrees
• Spray a 9 x13 pan with non stick baking spray or lightly butter the dish
• Whisk together butter, both sugars, eggs and vanilla.
• Add dry ingredients to the wet ingredients.
• Stir in dry ingredients using a rubber spatula or wooden spoon.
• Fold in the white chocolate chips.
• Transfer to the prepared baking dish and smooth evenly.
• Let rest 10 minutes before baking.
• Bake for 30-35 mins

GLUTEN FREE BLOND BROWNIES WITH PEANUT BUTTER CHIPS

Steps:

• Preheat the oven to 350º F.
• Spray an 8x8 baking pan with coconut oil (or oil of your choice.) You can also line your 8x8 baking pan with parchment paper.
• Blend all dry ingredients in a large bowl and whisk to blend.
• Melt your butter in a microwave-safe dish for 35 seconds. Add the wet ingredients to the melted butter and mix well. I like to heat the peanut butter for 15 seconds so it blends in better.
• Pour the blondie batter into the dry ingredients, add the chips. Mix gently with a wooden spoon. In this case, I used peanut butter chips but you can also add semi-sweet chocolate chips!
• *Note you can also make the batter in a standing mixer.
• Scoop dough into a parchment paper-lined 8x8 baking pan. Spread the batter so it is an even layer on your pan. Bake at 350º F for 20-25 minutes until done.
• Remove from the oven and move the blondies to a wire rack to cool. For best results, allow them to cool completely before slicing.

GLUTEN FREE ALMOND BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F / 180ºc.
• In a bowl, warm the non dairy milk until hot. Add the rest of the wet ingredients and mix well until smooth. It will take a minute or so for the nut butter to mix in. (Warm the nut butter before adding so it mixes in quicker).
• In another bowl whisk all the dry ingredients. Add to wet and mix in. Fold in the chocolate chunks and chips
• Drop the batter on parchment lined pan (8 by 8 inch brownie pan). Spread using oiled hands or spatula. Sprinkle some chocolate chips on top and press in (optional).
• Bake for 22 to 24 minutes. (or until a toothpick an inch from the edges comes out almost clean). Cool for 15 mins then remove from the pan. Cool for another few minutes before slicing. Store on the counter for a few days.

GLUTEN FREE BLONDIES RECIPE

Steps:

• Preheat the oven to 350°F and spray a 9"x13" baking dish with non-stick baking spray and set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs, and vanilla extract until combined.
• Using a separate bowl, whisk together the flour, baking powder, and salt.
• Use a rubber spatula to gently stir the dry ingredients into the wet ingredients until just combined.
• Fold in the white chocolate chips.
• Pour the batter into the prepared baking dish and spread into an even layer.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool completely before cutting to serve.

GLUTEN-FREE WHITE CHOCOLATE AND RASPBERRY BLONDIES RECIPE (LOW FODMAP/DAIRY-FREE/VEGAN OPTION)

Steps:

• Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper.
• In a large bowl, mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you can no longer see the yellow of the liquid butter. I often leave it to sit after mixing for a little bit as it seems to thicken up.
• Add in your eggs and vanilla extract, mix until combined.
• Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
• Fold in your white chocolate chips, followed by your fresh raspberries - do this gently so you don't break them all.
• Spoon / pour the mixture into your tin - try and ensure its nice and even by using a pallet knife or back of a spoon to level it out.
• Bake in the oven for around 35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
• Allow to cool completely in the tin.
• Once completely cooled, remove from the tin and cut into 9 squares. Enjoy!

GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350°F (180°C). Position the oven rack in centerof oven. Grease a 13x9x2" pan; set aside. See notes below for different brownie options.
• In a large mixing bowl, combine sugar, melted butter, and cocoa.
• Add the milk, eggs, and vanilla and mix until combined.
• Add in the flour, baking powder and baking soda.
• Optional: stir in chocolate chips if desired.
• Spread batter into the pan and bake for 28-30 minutes or until center is set and a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack. Frost if desired.
• Cut into brownies and store in an airtight container.

EASY GLUTEN-FREE BROWNIES {DAIRY-FREE OPTION}

Steps:

• Preheat oven to 350º F.
• Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
• In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
• Add in eggs one at a time and mix until fully combined.
• In a medium-sized bowl combine gluten-free flour, cocoa powder, baking soda and salt and whisk together.
• Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
• Pour the brownie batter to 8x8 sized baking pan.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
• Remove brownies and allow to cool completely. Enjoy!
• Store leftovers in an air-tight container.

ALMOND FLOUR BLONDIES {GLUTEN-FREE, DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
• In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
• Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
• Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

GLUTEN-FREE CHOCOLATE CHUNK BLONDIES

Steps:

• Pre-heat oven to 350.
• In a medium bowl combine coconut oil, honey, vanilla extract, eggs and almond milk.
• In a separate bowl combine coconut flour, baking soda and salt. Whisk until well combined.
• Pour the dry ingredients into the wet and stir until just combined. Gently stir in the chocolate chunks.
• Transfer the batter to an 8x9 baking dish that has been light coated with coconut oil, butter or cooking spray. Bake for 22 minutes or until golden brown and cooked through the center.
• Allow to blondies to cool and enjoy!
• Makes 9 blondies.

GLUTEN-FREE BLONDE BROWNIES

Steps:

• Grease a 13x9" pan (may want to line a glass pan with foil). Preheat oven to 350°F.
• Mix together flours, cornstarch, salt, baking powder, and baking soda in a small bowl.
• Mix together remaining ingredients in a larger bowl, then stir in the dry ingredients.
• Spread batter into pan, and bake for 25-30 minutes or until golden brown and done in the center.

BLONDE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan. Set aside.
• In a small bowl stir together flour, baking powder, and salt. In a medium saucepan heat butter on low heat until melted. Remove from heat. Stir in brown sugar until well blended. Stir in egg and vanilla. Add flour mixture, stirring until just combined. Pour into prepared pan.
• Bake for 20 to 25 minutes or until a wooden toothpick comes out clean inserted in the center. Cool on a wire rack. Top with favorite gluten-free ice cream and gluten-free topping.

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or aluminum foil, leaving enough overhang to use as a sling to remove the blondies from the pan. Spray with non-stick spray and set aside.
• Whisk the gluten free flour, baking powder, and salt together in a small bowl. Set aside.
• Add the melted butter and brown sugar to a large bowl and whisk to combine. Whisk in the eggs and vanilla extract until the eggs are completely incorporated.
• Stir in the dry ingredients and mix until just combined. Fold in the semisweet and white chocolate chips.
• Transfer the batter to the prepared pan, spreading it evenly throughout the pan. Bake on the center rack for 22-24 minutes or until just done. Don't overbake!
• Cool completely on a wire rack before removing from the pan and cutting into bars.

MAGIC GLUTEN FREE BLONDIES

Steps:

• Preheat your oven to 350°F. Grease and line a 9-inch square baking pan and set it aside.
• In a large bowl, place the flour, xanthan gum, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix, breaking up any lumps. Add the crushed cereal and all but about 2 tablespoons of the chips, and mix to combine.
• Add the butter, eggs, and vanilla, and mix, pressing the back of the spoon into the mixture until all the dry ingredients have been absorbed into the butter and beaten eggs. Continue to mix until the batter is smooth, but it will be quite thick.
• Transfer the batter to the prepared pan, and spread into an even layer using an offset spatula. Scatter the reserved chips evenly over the top of the batter and press gently to help them adhere.
• Place the pan in the center of the preheated oven and bake for about 35 minutes, or until the edges are brown, and the bars are set in the middle.
• Allow them to cool completely in the pan. To make them easier to cut, you can chill the cooled bars in the refrigerator until they're firm.
• Remove the bars from the pan and place on a cutting surface. Using a large, sharp knife, slice into squares or rectangles and serve.
• Originally published on the blog in 2011. Recipe scaled up for thicker bars, text, video, and photos all new.