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Gluten-Free Blondies

Source of Recipe

Brenda Lee Olson


Recipe Introduction

Original Recipe from "The Family Foodie"

List of Ingredients

1 1/2 cups gluten-free all-purpose flour blend
1 tsp baking powder
1 1/2 sticks salted butter, melted and cooled (be sure to sub cf solid fat if casein-free)
1 1/2 cups brown or plantation sugar
2 eggs, room temperature
2 tsp gf vanilla extract
2 tsp almond extract
6 oz cf white chocolate chips (or cf chips of your choice)


Recipe

Preheat the oven to 350 degrees.

Line a 9 x 13 pan with aluminum foil or parchment paper, making sure to leave enough foil hanging over the ends to create "handles" to life the blondie cake from the pan.

Spray the foil with soy-free non-stick cooking spray.

In a small bowl, combine the flour blend and baking powder.

Stir with a fork to combine and set aside.

In a large bowl, stir together the melted butter sub and brown sugar.

Add the eggs and extracts; mix well.

Slowly add the dry ingredients, a little at a time.

Stir in the chocolate chips, then turn the batter into the prepared pan. Do not overmix, or you will get a tough
blondie.

Bake for 20-25 minutes, until the top is shiny and golden. (Take care not to over-bake your blondies; they're meant to be soft and squishy.)

Let them cool completely before using the foil "handles" to remove them from the pan and cut into squares.

To test doneness, insert a toothpick into the centre of the blondie. It should come out with large moist crumbs. The blondies will set up as they cool.