These Gluten Free Blondies are rich, buttery, and simple to make. Blondies, also known as blond brownies, are baked bars that replace the cocoa powder in a brownie with brown sugar to turn them into a warm, rich butterscotch-flavored treat. The fudgy texture in blondies comes from the melted butter. They are simple to make - no mixer required and ready to eat within one hour. Adding Chocolate Chips is optional but highly recommended.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Blondies
- Serving Ideas
- Storage & Freezing
- Variations of Blondies
- FAQ - Gluten Free Blondies
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Bar Cookies to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This is gluten free blondie recipe is very forgiving. I use my own gluten free flour blend in this, but it works great with King Arthur Measure for Measure and Bob’s Red Mill 1-to-1. Those blends do contain xanthan gum.
Egg Yolk: The added egg yolk gives this bar cookie recipe its chewiness. So, make sure not to skip it.
Dark Brown Sugar: Using dark brown sugar in blondies adds a deeper, more molasses-like flavor. Dark brown sugar contains more molasses compared to light brown sugar, which contributes to its darker color and more robust flavor with hints of molasses. Light brown sugar can be used as well.
Chocolate Chips: I use a mix of Mini Semi-Sweet Chocolate Chips and regular dark chocolate chips. Feel free to use any combination you enjoy. Butterscotch Chips, peanut butter chips or caramelized white chocolate is delicious in blondies. You can also leave them out completely.
Vanilla: Don't skip using high-quality Vanilla Extract or Vanilla Paste in this gluten free blondie recipe. Vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder with the consistency of liquid glue. It is more intense than vanilla extract plus you will actually have vanilla bean specs in your final product. Please be aware some brands like to add sugar or corn syrup to stretch out the vanilla paste (make it less flavorful and also cheaper).
Finishing Salt: I highly recommend sprinkling the baked blondies with some flaky sea salt. I use Maldon Flaky Sea Salt.
How to make Gluten Free Blondies
This recipe for gluten free blondies can be made by hand with a whisk but you may also use a hand mixer or your stand mixer. This recipe is for an 8x8 baking pan but can easily be doubled.
- Preheat your oven to 350F and line an 8x8 baking dish with parchment paper and set it aside. Make sure to leave some overhang so you can easily remove your blondies from the pan.
- In a small bowl combine the gluten free flour, baking powder, and kosher salt and whisk to combine.
- In a sauce pot, over medium heat, slowly melt the butter. If you like you can brown the butter which will give the blondies a rich and nutty note. Allow the butter to cool in the sauce pan.
If you plan of using brown butter to make this gluten free blondie recipe, make sure to start out with 113 grams (1 stick) of unsalted butter. During the browning process butter loses around 30 grams of water. To learn more about browning butter, please check out this step by step guide: How to brown butter
- Add the dark brown sugar, room temperature egg and egg yolk and vanilla to a mixing bowl and whisk together until light in color and thicken.
- Remove the melted, and slightly cooled butter, from the stove and carefully add it to the mixed egg-sugar mixture. I like to do this little by little since it can get tricky to add the melted butter and keep whisking at the same time. The warm butter will melt the sugar and is the key to the shiny crinkle top (similar to making my gluten free brownies). Whisk the ingredients together until smooth.
- Once your wet ingredients are fully combined, fold in the dry ingredients. This is easier with a flexible spatula than a whisk. When there are just a few streaks of flour visible, add the chocolate chips (or any other add-ins you may choose). Fold in the chocolate until combined. Make sure not to overmix the blondie batter.
- Transfer the gluten free blondie batter to the prepared baking dish. Smooth out the top with a back of a spoon or small offset knife. Top with additional chocolate chips if you like.
- Bake the blondies at 350F for 20-22 minutes. Bake until the blondies are golden brown and a tester inserted in the center comes out with just a few crumbs. If you prefer a cakier blondie, bake them for at least 22 minutes. If you prefer a fudgier center make sure to underbake the blondies slightly.
- Remove the blondies from your oven, sprinkle with some flaky sea salt (if using) and allow for them to cool in the pan for at least 45 minutes before serving.
Serving Ideas
While these gluten free blondies are delicious on their own, they make a fabulous base for a Sundae. Slightly warm a slice of blondie (10 seconds in a microwave can do wonders), top with a generous scoop of vanilla ice cream and top with some homemade fudge sauce or salted caramel sauce.
Storage & Freezing
I recommend storing them in an airtight container at room temperature for up to 3-4 days. Just like most gluten free baked goods, these are the best day and the day after.
Blondies do freeze very well. Bake, cool, and cut your blond brownies and freeze the individual pieces on a sheet tray. Once frozen transfer them to an airtight container or Ziplock bag and freeze up to 3 months. If you like wrap each blondie in plastic wrap before transferring to a freezer container to minimalize freezer burn. Thaw them at room temperature when ready to eat.
Variations of Blondies
This recipe for gluten free blondies is a great base recipe. You can add any add-ins you may like. For an 8x8 pan, please use only around 90-100 grams of add-ins. For a 9x13 pan, I recommend around 180-200 grams of add-ins.
- Nutty Blondies: Add chopped nuts such as walnuts, pecans, or macadamia nuts for a crunchy texture and nutty flavor.
- Butterscotch Blondies: Use butterscotch chips or butterscotch-flavored baking pieces to enhance the caramel flavor.
- Fruit Blondies: Add dried fruits like raisins or cranberries or even shredded coconut for a fruity twist. Dried cranberries and white chocolate chips makes for a delicious combination of flavors.
- Spiced Blondies: Add warm spices like cinnamon, nutmeg, or a dash of cardamom for a spiced blondie variation.
- Espresso Blondies: Incorporate instant espresso or coffee powder for a subtle coffee flavor. I recommend adding around 1-2 teaspoons depending how espresso forward you would like the blondies to be.
FAQ - Gluten Free Blondies
Yes! This blondie recipe is very easy to double. Bake the blondies in a 9x13 pan for around 24-28 minutes.
This recipe can be made dairy free very easily by substituting the butter with your favorite non dairy or vegan butter.
Blondies can have a dense and chewy texture, but the degree of gooeyness depends on factors like baking time. If you prefer gooey blondies, slightly underbaking them can achieve this, while a longer baking time results in a firmer texture.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Bar Cookies to try
📖 Recipe
Gluten Free Blondies
These Gluten Free Blondies are rich, buttery, and simple to make. Everyone should have a classic blondies recipe in their collection and this recipe is my favorite. They are simple to make – no mixer required and ready to eat within one hour.
Ingredients
Gluten Free Blondies
- 90 grams unsalted butter (see Note)
- 115 grams Gluten Free Multipurpose Flour
- ¾ teaspoon (3 grams) kosher salt
- ½ teaspoon baking powder
- 120 grams dark brown sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon high-quality vanilla extract
- 90 grams chocolate chips (such as semi sweet, butterscotch, milk chocolate)
- Additional chocolate for garnishing
- Flaky Sea Salt for finishing (optional)
Instructions
How to make Gluten Free Blondies
- Preheat your oven to 350F and line an 8x8 baking dish with parchment paper and set it aside. Make sure to leave some overhang so you can easily remove your blondies from the pan.
- In a small bowl combine the gluten free flour, baking powder, and kosher salt and whisk to combine.
- In a sauce pot, over medium heat, slowly melt the butter. If you like you can brown the butter which will give the blondies a rich and nutty note (SEE NOTE). Allow the butter to slightly cool in the saucepan.
- Add the dark brown sugar, room temperature egg, egg yolk, and vanilla to a mixing bowl and whisk together until light in color and thicken.
- Remove the melted, slightly cooled butter, from the stove and carefully add it to the mixed egg-sugar mixture little by little.
- Once the wet ingredients are fully combined, fold in the dry ingredients. This is is easier with a flexible spatula than a whisk. When there are just a few streaks of flour visible, add the chocolate chips (or any other add-ins you may choose). Fold in the chocolate until combined. Make sure not to overmix the blondie batter.
- Transfer the gluten free blondie batter to the prepared baking dish. Smooth out the top with a back of a spoon or small offset knife. Top with additional chocolate chips if you like.
- Bake the blondies at 350F for 20-22 minutes. Bake until the blondies are golden brown and a tester inserted in the center comes out with just a few crumbs. If you prefer a cakier blondie, bake them for at least 22 minutes. If you prefer a fudgier center, make sure to slightly underbake the blondies.
- Remove the blondies from your oven, sprinkle with some flaky sea salt (if using) and allow for them to cool in the pan for at least 45 minutes before serving.
Notes
Brown Butter: If you plan of using brown butter to make this gluten free blondie recipe, make sure to start out with 113 grams (1 stick) of unsalted butter. During the browning process butter loses around 30 grams of water. To learn more about browning butter, please check out this step by step guide: How to brown butter
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 133
Calories are a guestimate and randomly generated.
Pat says
Is there any xanthum gum in the flour?
Daniela Weiner says
The flour blends I use in this recipe (King Arthur Measure for Measure and my own DIY Blend) does contain xanthan gum.
Rachel B. says
Made these tonight for the family (who requested cookie bars), and we are so excited to have these turn out!!! My kids gobbled them up! Another great recipe, thank you!!
Daniela Weiner says
Thank you, Rachel! I love how fast this recipe comes together. So happy to hear the kids enjoyed them
Sayre says
Made these last night. They were super easy to do and the texture was great!
Grace says
I made these and turned them into dairy-free white chocolate cranberry blondies, and they turned out beautifully! I used King Arthur Measure for Measure, Miyoko’s vegan butter, and omitted the milk powder.
Daniela says
This sounds SO good!
Allison says
These blondies are amazing! I've only made blondies once or twice in the past and I don't remember ever being wowed by them. I wanted to make a treat that was a little different to share with coworkers, a few of whom are gluten-free, so I gave this a try because I know Daniela never disappoints. I added additional chocolate and (homemade) toffee pieces. The taste and texture are incredible, so so so good. I highly recommend topping with flaky salt as well! One person, in particular, had never even seen blondies before and I think he ate half of what I brought to share 😉 They also freeze extremely well- I froze a few individual blondies and took them out of the freezer a few weeks later, they were just as soft, moist, and delicious after defrosting.
Amy says
How long should eggs be out to reach room temperature?
Daniela says
I normally just place my eggs in a bowl and fill it with warm water (not hot, just warm) Then I let my eggs "soak" for 5-10 minutes, or until they are no longer cold to the touch.
Carol Baldridge says
When you say "milk powder" are you talking about non-fat dry milk?
Daniela says
Hi Carol, Whole Milk Powder or Non-Fat Milk Powder is an optional ingredient in this recipe. Personally, I use Whole Milk Powder but Non Fat will work as well. Hope this helps!
Arianna says
These are really tasty! I love TGFA recipes, they never disappoint! I used 1/2 dark chocolate chunks and 1/2 salted caramel chips and they were to die for!!
Shellie says
Thank you! These were absolutely delicious. We can't wait to try more of your recipes.
Lauren says
Hi there, could I freeze these?
Daniela says
Hello, I recommend taking time to read the blog post - especially the Frequently Asked Question section.
russell says
how should i scale this recipe for a 9 x 9 inch pan?? thank you for answering my question.
Kristin says
Should I measure the 80 grams of butter before or after I brown it, since it is different with having boiled out the water content.
Daniela says
if you brown the butter, please measure after browning
Merle says
These are really delicious but mine seem like they didn't rise much and are a bit flat...are they supposed to be? Used an 8x8" pan and King Arthur measure for measure and weighed everything.
Daniela says
when was the last time you replaced your baking powder?