Blondies -- Gluten-Free and Completely Delicious
Time for a snack.
The ingredients for the blondies: egg, almond flour, vanilla, hazelnuts, dark chocolate, light brown sugar, butter, dried cherries, and coconut flour.
Lining your pan with parchment is always a good idea when you're making bar cookies.
First step: combining the melted butter and brown sugar. (Amanda's on vacation in Florida, but you'll see her again next week!)
After a couple of minutes of vigorous whisking, the butter and sugar turn into a gorgeous caramel.
Now for some egg ...
And then two whole tablespoons of vanilla. (Any self-respecting blondie has lots of vanilla, right?)
In go the almond and coconut flours, along with 1/2 teaspoon salt (nishis says you can use 1/4 teaspoon, but like her, we prefer the larger amount).
Time to switch over to a wooden spoon.
Toasted hazelnuts!
We chopped ours up a little for even distribution.
Folding in the nuts, chocolate chunks and dried cherries.
Into the pan!
There's Jennifer in the background!
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Author Notes: Gluten free baking, when not wanting to rely on commercial mixes, can be a tricky thing. As any seasoned baker knows, making one for one substitutions of any ingredient is never reliable; moreover, with the exception of (naturally gluten free!) flourless chocolate cake and hot fudge, acheiving moist and/or gooey textures can be somewhat of a challenge while chalky or dry textures are the downfall of many gf recipes.
This blondie recipe has become a runaway favorite at our house. Initially conceived as a gf potluck contribution, the blondies scratch that itch for something gooey and even a small square is satisfying. They come together easily in one bowl, and melted butter means not having to wait for it to soften. I've had great luck both doubling and halving it depending on my needs, and the mix ins can be altered to suit whatever you have on hand, though below is my favorite combo. A spiced molasses white chocolate chip version even made an appearance over the holidays. - nishis - nishis
Food52 Review: We'll admit we can sometimes be skeptical of traditional favorites reworked so that they're gluten-free (or sugar-free or dairy-free), but nishis's blondies break new ground in the world of bar cookies. The almond and coconut flours give the caramel-hued base substance and subtlety, and the combination of dried tart cherries, gooey dark chocolate and toasty hazelnuts (we chopped ours roughly) is a winner. As one of our tasters pointed out, it's fun not knowing which goody you'll run into next! Our blondies were cooked in 25 minutes, but our pan was a little larger than 9x13, and it was made of cast iron. Just keep an eye on yours, and if you like them soft, definitely stop them a bit early. - A&M - A&M
Serves 20-25
- 16 tablespoons (2 sticks) butter, melted
- 2 cups light brown sugar
- 2 eggs
- 2 tablespoons vanilla
- 1 1/2 cup almond flour (not to be confused with almond meal; Honeyville Farms makes my favorite)
- 1/2 cup coconut flour (Tropical Traditions brand is great)
- 1/4 teaspoon salt (or, if you're me, a half tsp)
- 1/2 cup dried cherries
- 1/2 cup dark chocolate, cut in to chunks
- 1/2 cup hazelnuts, toasted
- Preheat oven to 350 and line a 9x13 pan with parchment. Make sure your eggs are out of the fridge/not-too-cold. Start by melting your butter (microwave is fine, but browning it on the stove is even better if that's your thing). Let it sit off the heat to come to room temp while you do the following:
- Prep your mix-ins: Chop up your chocolate; toast your hazelnuts by heating them in a skillet until fragrant (5 minutes or so).
- Now mix your no-longer-hot butter and brown sugar vigorously with a whisk or spoon until evenly caramel-colored and smooth.
- Add eggs one at a time, mixing them in thoroughly. Stir in vanilla.
- Stir in both flours and the salt. I like to quickly blend the flours with eachother at the top of the bowl before mixing them in to the wet ingredients below. Overmixing isn't too much of an issue, but there's no reason to go overboard. Once combined, dump in the chocolate, cherries, and hazelnuts and fold in to the batter until evenly distributed.
- Spread your thick batter evenly into your prepared pan, tapping it against the counter to get out any air bubbles. Now in to the oven for 30-40 minutes (depending on your desired gooeyness factor).
- Remove from oven and cool in pan. I like to pop the pan in the fridge if I need to cut them neatly. Slice yourself a square and enjoy!
- Your Best Gluten-Free Baked Good Contest Finalist!
Tags: blondies, brownies, can be made ahead, One-Pot Wonders, quick, serves a crowd
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12 months ago Skylor Powell
Wow. these look fantastic. I am going to finish up this cleanse and then make these blondies first thing!
over 1 year ago mcatherinep
These are absolutely delicious. I made them with Bob's Redmill almond meal/flour like EvaR, but they turned out great. They are addictive, and such a nice normal-tasting gluten-free recipe.
over 1 year ago Melisa
I've made these dozen times or so--always a huge hit, even with gluten-eaters.
almost 2 years ago EvaR
YUM. Just made these to take to a 4th of July picnic. I only had Bob's Redmill almond meal/flour, but can assure you that nobody will be disappointed. Thanks!
almost 2 years ago Maria Teresa Jorge
Nishis, congratulations for being a finalist. Your recipe is great and I'll definetely give it a try.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Ooh, I wish I could eat almonds. Love the idea of cherries in blondies. Yum! Congrats on being a finalist.
almost 2 years ago Fine Artist Deborah Peters
I can tell by looking at them they'll taste great! So far I've resorted to cheesecakes for my dessert cravings because so many of these types of desserts just don't cut it! I'm a gluten free fibromyalgia fitness motivator, this'll be a real treat when I splurge, thank you for sharing!
almost 2 years ago nishis
Thanks, guys!
Regarding flour sourcing--I really love Amazon for this because you can buy in bulk and they have good brand selection. I usually fill a jar's worth to keep in a cabinet and put the rest in the fridge.
almost 2 years ago gingerroot
Congratulations! Blondies are a favorite at my house, and I'm looking forward to making these.
almost 2 years ago Sagegreen
Congrats, nishis. Wonderful to have such a great gluten-free blondie recipe.
almost 2 years ago cookinginvictoria
Congratulations, nishis! I love blondies and your version looks really wonderful -- hazelnuts, cherries and chocolate, yum! I have almond flour in my pantry . . . just to need to source some coconut flour.
almost 2 years ago Midge
These sound fantastic. Congrats!!
almost 2 years ago Burnt Offerings
Congrats! Can you find these flours at Whole Foods, or do you order them online?
almost 2 years ago BlueKaleRoad
Congratulations! I love your use of coconut and almond flours.
almost 2 years ago Bevi
Congrats!
almost 2 years ago Kitchen Butterfly
Congratulations - I need to get my act together and make up some of these!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats!