Gluten Free Blondies {Dairy Free}

Name: Gluten Free Blondies {Dairy Free}
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 130 grams King Arthur Measure for Measure GF flour mix (about 1 cup); 30 grams sorghum flour (about ¼ cup); ½ teaspoon psyllium husk powder; ½ teaspoon baking soda; ¼ teaspoon salt; 6 Tablespoons non dairy butter (softened); 30 grams white sugar (about 2 Tablespoons); 100 grams brown sugar (about 1/2 cup); 1 teaspoon pure vanilla extract; 1 egg; 190 grams chocolate chips (dairy free and gluten free, about 1 1/4 cups)

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Deliciously chewy and full of rich buttery flavor – these gluten free blondies are the perfect dessert for all ages!

single piece of a gluten free blondie up close

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Sink your teeth into these rich, chocolate chip filled, dairy free blondies and you may have found the ultimate gooey bar that might just make to your ‘most requested recipe’ list (along with these dinner rolls, French bread and spice cake!). In this classic version, brown sugar and non dairy butter combine to make the sweet, soft, buttery texture. And since chocolate makes everything better – sprinkle some chocolate chips in that lovely batter and bake just until golden. Yum.

Why this recipe is the best!

Remember all the times you needed a quick dessert but couldn't really place what you wanted to make? Cake mix cookies are great, but you're thinking you want something different... This is the recipe to reach for in those times! It's unique enough that people will be impressed by it but yet it comes together quickly - and no body can refuse a piece of a homemade blondie! This recipe is also:

Gum free - no xanthan or guar gum
Chewy and chocolatey
Quick to prep
Made with storebought flour mix

One bite into a blondie and the thought immediately pops up – what makes this different from bars or brownies… Well it has to do with a couple things…

1. The chewy texture
2. The lack of cocoa powder

The higher brown sugar content gives blondies that chewy, gooey texture. Whereas cookies, like these oatmeal raisin cookies, and cookie bars have a more equal balance of white sugar and brown sugar, blondies have a much higher brown sugar content making them slightly more tender than a cookie bar. And they don’t fall into the brownie category either because of the lack of cocoa powder, as the name says, ‘blond’.

Pro tips for making blondies

For the absolute best tasting, best textured blondies, follow these baking tips:

1. Room temperature ingredients

Like these quick breads and even these coconut flour banana pancakes, using room temperature ingredients is one of the keys to amazing baked goods. I actually did a whole class on gluten free baking and this is one of the things we talk about. It's really that important!

The butter and sugars need to be warm so they cream nicely, even the flours should be at room temperature.

2. Sugar

The texture we're aiming for with these blondies is gooey - not gooey like fall apart gooey, but gooey in a sense that they're not crusty but incredibly soft and tender to eat. And the way to get this texture is with brown sugar. I wouldn't recommend substituting it if you can help it. Brown sugar offers a higher level of moisture which keeps these blondies deliciously gooey!

3. Measure by weight

I talk about this in my baking masterclass, but a good rule of thumb is if the recipe offers measurements in weight - pull out a digital scale and go with weight! Don't be tempted to use measuring cups. An accurate digital scale like this one ensures you have the right amount of flour and starch every single time. That means consistently good baked goods.

4. Essential tools

These tools below will make prepping and mixing this batter incredibly easy. Each one is linked to the brands I use and recommend:

How to make this gluten free blondie recipe

Ingredients & substitutions

Fortunately the ingredients list for these blondies is short with fairly simple ingredients. I'll list the brand I use and recommend in the recipe and then any substitutes that work if you need a substitute.

Flour mix - This recipe has been tested with King Arthur Measure for Measure gluten free flour and it works wonderfully in this recipe.

Sorghum flour - I use and recommend the brand from Nuts.com. The quality is amazing and the price is excellent. If you need to substitute this, check out this guide to gluten free flours chart for the best option.

Psyllium husk powder - I use this brand from Amazon. A little goes a long way so the container will last a long time. If you'd like to substitute the psyllium husk, use ground chia seeds, flax seeds or xanthan gum.

Egg - I use a regular, organic egg but if you need to substitute the egg, use something like JUST egg. (Check out my guide on substitutions for more info on substituting eggs, dairy, gums and flours)

Vegan butter - I use and recommend Country Crock Plant Based Butter sticks, but Earth Balance would work equally well.

Granulated & brown sugar - I use the Imperial brand of sugars but any brand would work well here. If you need to substitute the sugar, I recommend the Swerve brand of sugars. It's the closest thing to real sugar I've baked with.

Vanilla extract - I recommend a good quality, pure vanilla extract here. The imitation kind often lends a chemical flavor. So I don't recommend using a substitute.

Chocolate chips - I use and recommend the Enjoy Life brand of chocolate chunks. It's the semi-sweet variety and they are the perfect balance of sweet and chocolate, plus they are dairy free too!

Mixing

Mixing the batter together starts with a medium bowl and a stand mixer. First, you'll use the small-medium sized bowl to mix the flours and dry ingredients in (image 1 in the steps above). Then cream the butter and sugar together (step 2). After it’s nice and creamy, add in the dry ingredients and mix until there’s no dry spots left (step 3). It will look quite dry and crumbly (step 4).

Add in the vanilla extract and egg and mix until fully incorporated. It should look like thick batter at this point (image 5). Mix in the chocolate chips for the most mouthwatering blondie batter ever (image 6)!

Pan prep

The pan prep can be a little tricky. Using an 8” x 8” metal baking pan, start by spraying the bottom with cooking spray. Then place parchment paper along the bottom and up the sides of the pan. Spray the paper lightly with cooking spray. If there are pieces that don’t lay flat (for instance on the sides of the pan), fold the paper in.

Baking and cooling

Once the pan is ready, the batter has rested and the oven is heated, pour the batter into the pan and bake it for 18-22 minutes or until a toothpick tests done.

Cool the blondies in the pan for 10 minutes before slicing and enjoying.

Sweet golden brown gluten free blondies make an amazing dessert any day of the week!

FAQ's about this recipe

Can I substitute ingredients in this recipe?

Yes and no - Fortunately for sweet baked goods, substitutions are a lot easier to manage than for something like this white bread where the results can vary greatly. Check out the Ingredients and Substitutions section above to find specific information.

What's the best way to store these blondies?

If there's any of these delectable blondies leftover, store them in a sealed plastic container right on the counter. No need to refrigerate. They are best enjoyed within 3 days.

Can I leave out the chocolate chips or replace them with something else?

Yes to both! The chocolate chips can be omitted. Or replace them with something like white chocolate chips, peanut butter chips, whatever you are in the mood for!

Do I need to use parchment paper?

Yes - the parchment paper prevents them from sticking to the pan and breaking apart. These bars are more gooey than traditional brownies so the parchment paper comes in handy!