Gluten Free Blondies are rich and chewy – it’s the perfect blonde brownie recipe! This easy chocolate chip blondie recipe will be a hit with everyone, gluten free or not!
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Baked Gluten Free Blondies with Gluten Free Flour
Have you been searching around for a tasty gluten free dessert? Baked Gluten Free Blondies with gluten free flour have been a highly requested recipe and they were worth the wait!
They are just one of those gluten free bar cookie recipes that have the “it” factor. I guarantee, once you make a batch of these, they’ll become part of your weekly baking rotation. It’s one of those easy recipes made with gluten free flour that you and the family will love!
Blondies are so easy to make, faster than cookies, and satisfy that sweet tooth 1000x over!Once again, I’ve used my favorite store-bought gluten free flour blend – King Arthur Gluten-Free Measure for Measure Flour. Don’t forget to keep your eyes peeled for the new white packaging that’s rolling out.Be sure to let me know where and when you find it!
By the way, if you want a bar cookie with peanut butter in it AND you don’t feel like turning on the oven to bake it, you should totally make these gluten free chocolate peanut butter bars. Peanut butter and chocolate is a match made in heaven if you ask me!!
What is a Blondie?
Blondies are basically blonde brownies. Since blondies have a higher fat to flour ratio than cookies, they’ve got that same irresistible rich, chewy texture that makes brownies so amazing.
However, unlike brownies, blondies don’t contain cocoa powder or melted chocolate which keeps their color light.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Chocolate Chip Blondies
Traditionally, blondies are made with white chocolate chips. However, I used a combination of semi-sweet chocolate chunks and white chocolate chips.
The semi-sweet chocolate cuts a little bit of that sweetness and balance the flavor of white chocolate and brown sugar perfectly. For a fun flavor twist, sub in butterscotch chips to make butterscotch blondies!
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Ingredients for Gluten Free Blondies
- King Arthur Gluten-Free Measure for Measure Flour
- Baking Powder
- Fine Sea Salt
- Unsalted Butter
- Light Brown Sugar
- Eggs
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips or Chunks
- White Chocolate Chips
Equipment Needed to Make Homemade Blondies
- Large microwave-safe bowl
- Small Mixing Bowl
- Whisk
- Mixing Spoon
- Measuring Cups + Spoons
- 9×13 baking pan – prefer using a metal pan with straight sides for baking brownies, blondies, and bar cookies.
- Parchment Paper or Aluminum Foil
How to Make Blondies
Step 1. Preheat oven to 350 degrees. Line a 9×13 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.
Step 2. Whisk the gluten free flour, baking powder, and salt together in a small bowl. Set aside.
Step 3. 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.
Step 4. Stir in the dry ingredients and mix until just combined. Fold in the semisweet and white chocolate chips.
Step 5. 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!
Step 6. Cool completely on a wire rack before removing from the pan and cutting into bars.
Tips for Making Blonde Brownies
- Use cold eggs to prevent the blondies from rising too much while baking.
- Cool the melted butter slightly before mixing in the eggs and sugar. You don’t want the butter to be hot (see above about cold eggs).
- Don’t overbake! The blondies will get dry and crumbly if you bake them too long. It’s better to slightly under-bake than over-bake, IMO.
- Store in the refrigerator. I find that blondies stay fresher when stored in the refrigerator. They dry out faster when kept at room temperature.
- Feel free to sub 1 cup of chopped nuts (pecans or walnuts) for a cup of chocolate chips. I chose to keep them nut free due to personal taste. (AKA I have a kid who won’t eat anything with nuts baked into it but will happily snack on raw nuts 🙄)
Other Gluten Free Bar Cookie Recipes To Try
- Nanaimo Bars (no-bake)
- Oatmeal Fudge Bars
- Magic Cookie Bars
- Chocolate Peanut Butter Bars (no-bake)
- Frosted Sugar Cookie Bars
- S’mores Bars
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Baked Gluten Free Blondies with Gluten Free Flour
Ingredients
- 1 1/2 cups King Arthur Gluten Free Measure for Measure Flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 12 Tablespoons 3/4 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups light brown sugar packed
- 2 large eggs cold
- 1 1/2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips or chocolate chunks
- 1 cup white chocolate chips
Instructions
- 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.
Notes
- Read the post for helpful baking tips!
- Feel free to sprinkle extra chocolate chips over the blondie batter before baking.
- These bars are best when stored in an airtight container in the refrigerator and stay fresh for up to 5 days. Freeze blondies in a freezer bag for up to 3 months for longer storage.
- Butterscotch chips or nuts can be used in place of the white chocolate chips or semisweet chocolate.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Delicious and next level gf dessert treat. Brought some to my college freshman kiddo’s dorm who has to eat gf. She was so excited I thought she was going to cry.
Thanks so much, Taryn! Best wishes for a great first year of college for your daughter!
awesome!
Thank you, glad you enjoyed them!
Hi! I am dairy free as well as gluten free. Will plant based butter work in this recipe?
I haven’t tried this with plant based butter but if you do, I’d suggest Miyoko’s brand as it’s worked well in many of the recipes I’ve tried it in.
I’m about 5 years gluten free this is the first recipe I have tried and it be perfect on the first try.
Thank you.
You’re welcome, Katie! I hope you get a chance to try some more of my recipes! I highly recommend the Gluten Free Chocolate Cake or Fudgy Brownies!
Can I use King Arthur’s Baking Sugar Alternative, in place of the brown sugar? And if so, would I use the same amount, or…? Thank You
Hi Art, I haven’t tested this recipe with a sugar alternative but if you do, please come back and let me know how it came out so other readers can see!
Making this today. Do you recommend a stand mixer for any steps or by hand?
You can do it by hand but a mixer is much faster!
Making these this afternoon! Do you know if they freeze well? Thank you!
They freeze very well!
Going to make these tomorrow.
BUT!!
Tonight I made the Gluten Free Chocolate Cake AGAIN!! As always it was gone in 30 mins. It is my families #1 Cake.
Thank you for all that you do for this community,
You’re welcome! So glad you enjoy it so much!
How much brown sugar do I use? I don’t see it in the actual recipe
Thank you so much for catching that! It’s 1 1/2 cups of light brown sugar 🙂