Gluten Free Blondies

Why You’ll Love These Gluten-Free Blondies

When you’re hankering for a change from traditional Gluten Free Brownies (or Gluten Free Protein Brownies), lighten up and make gluten free blondies! I got the inspiration for these gorgeous bars from watching Kids Baking Championship on Food Network with my kids. Many of the contestants said that host Duff Goldman made the best blondies, and I knew I had to make a gluten-free version so that I could experience it for myself!

My recipe features browned butter and walnuts, which give the blondies a deep, nutty flavor that elevates them above any other blondie I’ve ever tried. They’re dense and gooey (dare I say fudgy, despite not being chocolatey) without being underbaked, and the crispy top and edges paired with the chewy centers make these bars a dream. A few more highlights include:

• Fantastic balance of textures. The crunch of the walnuts is so perfect with that gooey middle!
• Not your ordinary dessert bar. These blondies are both sweet and salty, and the white chocolate is definitely a must. The flavor profile would be so different if you used regular chocolate, plus they wouldn’t really be blondies! So lean into that white chocolate.
• A nice change from brownies. While I love a plate of Mexican Hot Chocolate Brownies, and brownies in general are a go-to, I like switching it up a bit. Enter blondies, which are anything but basic.

What You’ll Need

A mix of brown and granulated sugar keeps the blondies dense, moist, and sweet. Here’s a look at the rest of the ingredients you’ll need, and I’ve included the full ingredient amounts in the recipe card at the end of this post.

• Butter: I prefer unsalted butter, but you can use salted butter. If you use salted butter, reduce the amount of added salt by ¼ teaspoon.
• Brown Sugar: I like light brown sugar for these blondies, and dark brown sugar will also work.
• Granulated Sugar
• Egg and Egg Yolk: Use large eggs. The addition of egg yolk helps to create the fudgy chewiness of these blondies.
• Vanilla Extract: If you don’t have pure vanilla extract, vanilla bean paste is a good alternative.
• Gluten Free Flour: I use King Arthur’s Measure for Measure blend and recommend it for this recipe. However, you can swap it for a different flour blend, although I can’t promise identical results. Measure the flour by weight for the best results.
• Cornstarch: Gluten-free cornstarch adds a little lighness to the blondies. You can substitute arrowroot powder or tapioca starch if you don’t have cornstarch.
• Baking Powder
• Salt: I use fine sea salt or table salt.
• White Chocolate Chips: Make sure to check the package to ensure that your chips are gluten-free. Some common brands, like Ghirardelli, are not.
• Walnuts: You can omit the walnuts if you are allergic, or substitute for another nut, such as pecans. Lightly toast them in a skillet for the best flavor.

How to Make GF Blondies

Follow along with my photos and steps below as you make this recipe. I’ve included the detailed instructions in the recipe card lower down.

• Brown the butter. First, preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper. Then melt and brown the butter over medium-low heat.
• Add sugar. Cool the butter, then beat in the sugars.
• Mix in the egg. Beat in the egg, egg yolk, and vanilla.

• Add dry ingredients. Mix in the flour, cornstarch, baking powder, and salt.
• Add extras. Fold in the white chocolate chips and walnuts.

• Mix in. Fold in the extras until the batter resembles cookie dough.
• Add to pan. Transfer the batter to the parchment-lined baking pan, spreading it out.

• Bake. Place in the oven and bake at 350°F for 28-32 minutes.
• Cool and cut. Let blondies cool in the pan for 15 minutes, then cut them into squares.

Tips and Variation Ideas

• Rest the batter. When you use gluten-free flour, it’s best to rest the batter before baking so that the batter can fully hydrate. I like to let the batter sit while the oven preheats for the best results.
• Try other nuts. Swap the walnuts for another nut such as pistachios, pecans, macadamia nuts, or a combination.
• Or leave them out! You can also omit them altogether if you’re part of the anti-nuts-in-dessert group. No judgement here!
• White chocolate swap: While the white chocolate chips are iconic and often what makes blondies distinguishable from other bar desserts, you can try different flavor combinations, such as butterscotch chips, caramel chips, or even regular chocolate chips. Check to make sure your brand of white chocolate chips (or whatever other chips you try) is gluten-free!
• Any size: I like to cut these into 9 big bars, but if you want a smaller treat, feel free to cut them into 16 squares.

How to Store

• Counter – Place the cooled blondies in an airtight container and store them on the counter at room temperature for up to 3 days.
• Fridge – Transfer the container to the fridge and store it for up to 5 days. Let the blondies warm up a bit on the counter before serving.
• Freezer – Place the cooled blondies in a freezer-safe bag or an airtight container and store them in the freezer for up to 3 months. Thaw the blondies in the fridge overnight before serving.

More Gluten Free Desserts

• Rocky Road Brownies
• GF Red Velvet Brownies
• Fudgy Peanut Butter Brownies
• Flourless Turtle Cheesecake Brownies
• Gluten Free Brookies