Sink your teeth into a thick, soft, and chewy treat with easy gluten-free blondies! Blonde brownies made with gluten-free flour are loaded with chocolate chips in every bite and taste so much like the classic recipe, no one will know they are gluten free!
Gluten-free blondie Brownies recipe
If you haven’t enjoyed a butterscotch-flavored brownie before, you are in for an epic treat! These blonde brownies, like almond flour blondies, have buttery, crisp edges with an ultra soft and chewy center. However, this gluten-free recipe uses all-purpose gluten-free flour, which yields a blondie brownie texture identical to the version you grew up with!
Adding chocolate chips gives a classic chocolate chip cookie flavor, but as a thick, soft bar cookie, similar to gluten-free chocolate chip cookies turned into a giant gluten-free cookie cake!
To make this gluten-free dessert recipe taste as spot-on as the original, I turned to my favorite resource, America’s Test Kitchen’s GF cookbook, How Can It Be Gluten Free. I adapted the recipe to make it even easier, using one bowl and a more streamlined processed, but with the same phenomenal results.
Below I share how to make gluten-free blondies, as well as ingredient modifications for a dairy-free recipe, storage tips, and expert gluten-free baking tips. Let’s make these blondies with gluten-free flour a recipe you make on repeat!
- Sugar – A combination of light and brown sugars gives the butterscotch flavor. I have not tested the recipe with reducing the sugar or using a sugar-free substitute.
- Gluten-free Flour – I always use and recommend Cup4Cup gluten free flour because it does not have a gritty texture and mimics traditional baked goods identically. However, you may also check out this resource for more gluten free flour suggestions.
- Milk – For a gluten-free dairy-free recipe, swap out the milk for a non-dairy alternative. The milk helps hydrate the starches, eliminating any “sandiness.”
- Chocolate Chips – I love a blondie with chocolate chips, but they may be omitted or use butterscotch chip, milk chocolate, white chocolate chips, or a combination. If using butterscotch chips, be sure to read the label because some brands contain barley, which is not safe for a gluten-free diet.
How to make Gluten-free blondies
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- In a large bowl whisk together the melted butter, brown sugar, and granulated sugar.
- Add the eggs, milk, vanilla extract, and whisk to combine.
- Stir in the flour, baking powder, and salt until well combined, then stir in the 3/4 cup chocolate chips.
- For easier lifting out of the pan to cut, line an 8X8 baking pan with foil and spray with non-stick cooking spray. Otherwise, grease the pan and pour batter in. Sprinkle the remaining chocolate chips on top.
- Bake at 325ºF for 40 minutes, rotating the pan halfway through. The bars are done when the top is shiny and a toothpick inserted in the center comes out clean.
Substitute the milk with a non-dairy milk alternative, such as almond milk. Use dairy-free chocolate chips, such as Enjoy Life or omit from the recipe.
Mix-inS and modifications
Gluten-free blondies recipe may be adapted for a variety of flavors and add-ins. In the mood for gluten-free butterscotch blondies? Simply swap out gluten-free butterscotch chips (read label)for the chocolate chips.
Milk chocolate, white chocolate, peanut butter chips or a combination may also be added instead of chocolate, or in addition to. For a sweet and salty twist, sprinkle on flaky sea salt before baking.
Blondies also taste great with chopped nuts! Try walnuts, pecans, or macadamia nuts. Swapping out the chips for white chocolate and adding macadamias would be a tasty spin on GF white chocolate macadamia nut cookies!
Doubling the recipe
To make blondies in a 9X13 inch pan simply double the ingredients and bake for about 5-10 minutes longer.
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap bars securely with plastic wrap and place in ziplock freezer bag. Freeze up to 3 months and thaw at room temperature.
- This recipe has been adapted for all purpose gluten-free flour. I don’t recommend swapping out traditional flour or homemade almond flour in the recipe.
- The lower baking temperature, 325ºF means they take longer to bake than other recipes, but with better results! A longer bake time allows plenty of time for the GF starches to hydrate and soften, eliminating any grittiness.
- I know it’s tempting to dive in right away, but the blondies will set up better as they cool. For best results, cool for 1-2 hours before slicing into bars.
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Soft & Chewy Gluten-Free Blondies
- 7 tablespoons melted butter, cooled
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tablespoons milk or non-dairy milk
- 1 tablespoon vanilla extract
- 1 ¾ cup gluten free all-purpose flour I recommend Cup4Cup gluten-free flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips, divided
- Preheat the oven to 325°F. For easier cutting, line an 8X8 baking pan with a foil sling by folding 2 sheets lengthwise and placing in the pan perpendicular to each other. Press into corners and up sides and then spray with non-stick cooking spray. Alternatively, liberally spray an 8X8 baking pan with non-stick cooking spray. Set aside.
- In a large bowl whisk together the melted butter, brown sugar, and sugar. Add in the eggs, milk, and vanilla extract. Whisk until well combined.7 tablespoons melted butter,,1 cup light brown sugar,½ cup granulated sugar,2 large eggs,2 tablespoons milk or non-dairy milk,1 tablespoon vanilla extract
- Stir in the gluten free flour, salt, and baking powder until no flour pockets remain. Stir in ¾ cup chocolate chips.1 ¾ cup gluten free all-purpose flour,¾ teaspoon salt,½ teaspoon baking powder,1 cup semi-sweet chocolate chips,
- Spread the batter in the prepared pan and sprinkle with the remaining ¼ cup chocolate chips. Bake for 37-40 minutes, or until a toothpick inserted in the center comes out clean.
- For best results, let the bars cool for 1-2 hours in the pan before lifting out by the foil handles to cut into bars. Store cooled bars in an airtight container at room temperature for up to 2 days.
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Best tips / modifications
- Gluten-free blondies recipe may be adapted for a variety of flavors and add-ins. Stir in chopped nuts, peanut butter chips, butterscotch (read label for GF), or white chocolate chips instead, or in addition to, the chocolate.
- For a sweet and salty twist, sprinkle on flaky sea salt before baking.
- I know it’s tempting to dive in right away, but the blondies will set up better as they cool. For best results, cool for 2 hours before slicing into bars.
- For longer storage, wrap bars securely with plastic wrap and place in ziplock freezer bag. Freeze up to 3 months.
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Christine Emerton says
Great recipe! I used King Arthur Measure for Measure and had wonderful results! Lots of second and some third helpings. I will be making these in the future for sure.
Melissa Erdelac says
So glad to hear, Christine! Thanks so much for sharing!