Sink your teeth into a thick, soft, and chewy treat with easy gluten-free blondies! Blonde brownies are loaded with chocolate chips in every bite and taste so much like the classic recipe, no one will know they are gluten free!
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.
Stir in the gluten free flour, salt, and baking powder until no flour pockets remain. Stir in ¾ cup chocolate chips.
Spread the batter in the prepared pan and sprinkle with the remaining ¼ cup chocolate chips. Bake for 50-55 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, 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.