If you love the flavor of butter, brown sugar, and white chocolate, look no further than these delicious Gluten Free Blondies. This soft, chewy, gluten free bar cookie is perfect for sharing with family and friends.
Gluten Free Blondies
I like the simplicity of bar cookies. They’re quicker and easier to make than traditional cookies.
Instead of baking several pans of cookies, you put the dough in a 9”x13” pan, bake, and cut the bars up when they’re done. And added bonus is, you get to decide how big you want the bars to be.
What is the difference between a blondie and a brownie?
A blondie is similar to a brownie without the chocolate. Both blondies and brownies are soft and chewy, and can be served plain or with add-ins, but the primary difference is where they get their flavor. While brownies get their flavor from chocolate, blondies get their flavor from brown sugar and vanilla.
Being a chocolate fan, I’m surprised at how much I enjoy these blondies. Their mellow buttery flavor is a nice change from the rich chocolate flavor I usually prefer.
If you need your chocolate fix, try my Gluten Free Triple Chocolate Brownies or Rich Chocolate Pecan Brownies. Both of these brownie recipes are filled with chocolate goodness.
On the other hand, if you’re open to baking without dark, semisweet, or milk chocolate I know you’ll enjoy these gluten free bars. I should let you know that I did sneak some white chocolate chips into these blondies. What else would a chocolate fan do?
This one-bowl recipe comes together very quickly and doesn’t require any fancy equipment. You only need the following ingredients:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Gluten free flour
- Baking Powder
- Salt
- White chocolate chips
Always read the labels to make sure your ingredients are gluten free.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Blondies
Preheat your oven to 350 degrees and line a 9"x13" baking pan with parchment paper. Use enough parchment paper so it overhangs the long sides of the pan.
In a large mixing bowl, whisk together the melted butter and sugars until well combined (photo 1). Whisk in the eggs and vanilla until fully combined (photo 2).
Add the gluten free flour, baking powder, and salt and stir until combined (photos 3 & 4).
With a rubber spatula, fold in the white chocolate chips (photo 5).
Transfer the batter to the prepared pan and spread evenly (photo 6).
Bake for 25-30 minutes or until a wooden pick inserted in the center comes out with a few sticky crumbs.
Remove from the oven and place the pan on a wire rack to cool completely.
Once cooled, lift the blondies out with the parchment paper. Cut into squares and enjoy!
The blondies will stay fresh for up to 5 days stored in an airtight container. You can also freeze the blondies in a freezer safe container for up to 2 months.
Baker's Tips
- Check the ingredients of your gluten free flour for xanthan gum. If your flour blend doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Be careful not to overbake the blondies. All ovens are different so it’s a good idea to start checking the blondies at the 25-minute mark. Overbaked blondies will be hard and crunchy instead of soft and chewy.
- Use enough parchment paper so it overhangs the long edges of the pan. This will make it easy to lift the blondies out of the pan.
If you’re looking for an easy to make, delicious bar recipe, give these Gluten Free Blondies a try. I know you’ll be making them again and again! Happy Baking!
More Gluten Free Treats
- No Bake Oreo Cheesecake Recipe
- Gluten Free Apple Dessert
- Holly Cookies
- Gluten Free Chocolate Chip Scones
- Gluten Free Lemon Bars
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Gluten Free Blondies
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups gluten free flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a 9"x13" baking pan with enough parchment paper so the parchment overhangs the long sides of the pan.
- In a large mixing bowl, whisk the melted butter and sugars until well combined. Whisk in the eggs and vanilla until fully combined.
- Add the flour, baking powder, and salt and stir until combined.
- With a rubber spatula, fold in the white chocolate chips.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a wooden pick inserted in the center comes out with a few sticky crumbs.
- Remove from the oven and place the pan on a wire rack to cool completely. Once cooled, lift the blondies out with the parchment paper. Cut into squares and enjoy!
Notes
- Check the ingredients of your gluten free flour for xanthan gum. If your flour blend doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Be careful not to overbake the blondies. All ovens are different so it’s a good idea to start checking the blondies at the 25-minute mark. Overbaked blondies will be hard and crunchy instead of soft and chewy.
- Use enough parchment paper so it overhangs the long edges of the pan. This will make it easy to lift the blondies out of the pan.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Megan S. says
I made a slight variation on these blondies today. First, I used the Trader Joe GF flour blend, which I noticed has no Xanthan gum, and it worked great! I added a few different mix-ins to give it a different flavor profile, 1/2 cup white chocolate, 1/2 cup freeze-dried strawberries, and 1 tsp vanilla, 1 1/2 tsp rose water. Yum! I love strawberry and rose together and this recipe was a great base to add different flavors!