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overhead shot of gluten free blondies on a wax paper lined cooling rack
Sharon Lachendro

Baked Gluten Free Blondies with Gluten Free Flour

4.64 from 63 ratings
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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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 36
Course: Desserts
Cuisine: American
Calories: 62
Ingredients Equipment Method Notes

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

Equipment

  • King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds
  • Silicone Baking Utensils
  • Pyrex Smart Essentials 4-qt Mixing Bowl
  • USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch
  • Unbleached Parchment Paper for Baking, 15 in x 200 ft, 250 Sq.Ft, Baking Paper, Non-Stick Parchment Paper Roll for Baking, Cooking, Grilling, Air Fryer and Steaming
  • Cooling Rack 
  • All-Clad Measuring Cups
  • All Clad Measuring Spoons

Method
 

  1. 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.
  2. Whisk the gluten free flour, baking powder, and salt together in a small bowl. Set aside.
  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.
  4. Stir in the dry ingredients and mix until just combined. Fold in the semisweet and white chocolate chips.
  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!
  6. Cool completely on a wire rack before removing from the pan and cutting into bars.

Notes

  1. Read the post for helpful baking tips!
  2. Feel free to sprinkle extra chocolate chips over the blondie batter before baking.
  3. 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.
  4. Butterscotch chips or nuts can be used in place of the white chocolate chips or semisweet chocolate.