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
Test Kitchen Notes
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 —The Editors
(2 sticks) butter, melted
light brown sugar
1 1/2 cups
almond flour (not to be confused with almond meal; Honeyville Farms makes my favorite)
coconut flour (Tropical Traditions brand is great)
salt (or, if you're me, a half tsp)
dark chocolate, cut in to chunks
In This Recipe
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!