Author Notes
Originally this recipe had 13/4 cups of only brown sugar and ether chocolate or butterscotch chips. I use less sugar because the butterscotch chips are very sweet, and use the 1/3 of a cup granulated sugar for crispiness. I also added salt, orange zest and cinnamon, because I love orange with chocolate, and cinnamon with butterscotch. If you would like them spicier, add cinnamon, allspice & ginger.
You can also omit chocolate chips and use only the butterscotch chips.
I trust in this brand of White Rice Flour because the label says that it is tested in quality control laboratory and their product is a 100% Gluten Free and I don't feel any difference in taste between all purpose flour and Gluten Free.
—Kukla
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Ingredients
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• 1 cup “Stone Ground Bob’s Red Mill Gluten Free” White Rice flour.
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• 1/2 teaspoon baking powder
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• 6 tablespoons melted butter
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• 1 cup organic brown sugar
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• 1/3 cup organic granulated sugar
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• ¼ teaspoon salt
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• 2 tablespoons orange or tangerine zest
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• 1 teaspoon orange extract
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• ½ teaspoon vanilla
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• ½ teaspoon cinnamon
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• 2 large eggs room temperature
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• ½ cup mini chocolate chips
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• ½ cup butterscotch chips
Directions
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Preheat oven to 350°F.
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Melt butter in a glass mixing bowl, in microwave on low power until melted; stir in brown and granulated sugar, cinnamon, orange and vanilla extract; then mix in the eggs.
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In a separate bowl whisk flour, baking powder and salt; then add orange zest, chocolate and butterscotch chips. Fold in the flour mixture into the butter and eggs mixture.
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Line an 8by 8 by 2, 5-inches baking dish with buttered parchment paper and spread evenly the batter. Bake 20-25 minutes. Blondies will firm as they cool. Let cool completely in pan, on a wire rack.
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