Sink your teeth into another classic made better. These thick, soft, and chewy gluten-free blondies are easy peasy to make with gluten-free flour, but use simple tips for blonde brownie recipe just as good as the original. There are chocolate chips galore in every bite and you will never be disappointed by a gritty taste or greasy texture. I’ll show you how.
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Easy Homemade Gluten-Free Blondie Recipe
If you haven’t enjoyed a butterscotch-flavored brownie before, you are in for an epic treat! Even with tons of gluten-free bars and brownies recipes available, these gluten-free blondies are what I turn to again and again.
First, you can’t beat the taste and texture. They are a bakery-moment at its best – chocolate chip bars with buttery, crisp edges with an ultra soft and chewy center. Even with using all-purpose gluten-free flour, these GF blonde brownies have a taste and texture identical to what you remember.
They take all the greatness of the world’s best gluten-free chocolate chip cookie recipe, but make it even simpler. It’s one bowl, dump, mix, and bake. When I need to make a quick dessert fast, I always have everything on hand to make homemade blondies. Nothing fancy, except loads gooey chocolate chips!
While they take as little as 5 minutes to whip up, I’ll walk you through my bonus tips below, like why melted butter is best and how baking at a lower oven temperature helps GF baked goods. Let’s make the best blondie recipe together.
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Warm melted butter for GF magic
In a large bowl whisk together the melted butter, brown sugar, and granulated sugar. Using melted and still warm butter helps in two ways. First, melted butter coats the GF starches to eliminate grittiness. Furthermore, using melted butter that is still warm helps soften the “ricey” flour.
After that is combined well, whisk in the eggs, vanilla, and milk until it’s all nice and smooth.
GF flour and chips
Stir in the flour, baking powder, and salt until well combined. For ultimate chocolate chip goodness, I like to stir in the ¾ cup chocolate chips, and save the remaining ¼ to sprinkle on top before baking.
Best baking pan and oven temp
If crisp chewy edges are important to you (as it should be!), baking blondies in a metal 8-inch baking pan is best. I really like this one because it’s a heavier aluminum that conducts heat evenly. Metal baking pans heat up quicker to set the edges into a nice chewy exterior.
Line your pan with greased foil or parchment if you would like to lift the bars out to cut. Spread the batter in and then sprinkle the top with the remaining chocolate chips.
Now we bake in a 325℉ oven. This also helps eliminate any potential grittiness. It slightly extends the baking time, giving the gluten-free flour plenty of time to absorb the fat from the butter. No greasy blondies here!
Yummy Mix-Ins
I have made this gluten-free blondie recipe so many times, and it’s hard for me to make it the same way twice. If you’re in the mood for a creamy vanilla flavor, leave out the chocolate chips or swap it out with gluten-free butterscotch chips. Just be sure to read the ingredient label to know it’s a safe brand.
And just like chocolate chip cookies, choose from milk chocolate, dark, peanut butter chips or a combination. For a sweet and salty twist, sprinkle on flaky sea salt before baking.
Let’s not forget those of use who are on Team Nuts. Add in any chopped nuts, like walnuts, pecans, or macadamias. Swapping out the chips for white chocolate and adding macadamias would be a tasty spin on these Subway-style GF white chocolate macadamia nut cookies!
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Chewy Gluten-Free Blondies (Never Gritty, Greasy)
Ingredients
- 7 tablespoons (100 g) melted butter, cooled
- 1 cup (235 g) packed light brown sugar
- ½ cup (117 g) granulated sugar
- 2 large eggs
- 2 tablespoons (30 g) milk or non-dairy milk
- 1 tablespoon (12 g) vanilla extract
- 1 ¾ cup (257 g) gluten free all-purpose flour, I recommend Cup4Cup gluten-free flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 cup (190 g) semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 325°F. For easier cutting, line an 8X8 baking pan (metal is best) 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 packed 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.
Notes
Bonus Tips
- 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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Made these for lunch snacks
Baking now, badder tastes amazing can’t wait will be making again.
Only thing I did different is is mixed the semi sweet chips with peanut butter chips and butter finger crumbles to make the 1 cup.
These make great lunch snacks. Thanks for sharing, Jacob!
Best,
Melissa
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.
So glad to hear, Christine! Thanks so much for sharing!
Best,
Melissa