Best Gluten-Free Blondies

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Best Gluten-Free Blondies are a celebration of butterscotch and vanilla, studded with white chocolate and pecans.

overhead of gluten-free blondies on a wooden board

It’s taken me a while to get to a gluten-free blondie recipe which I truly love. Every so often I make a batch of blondies but I am usually a little disappointed by them. By their nature blondies are rich with butterscotch flavour but this can sometimes translate to a sickly sweet treat. Not so here. Thank goodness I persevered as these blondies I love. They charm with vanilla and have a delicious chewy but nutty bite.

However, without delay I want to let you into the trick to achieving the absolute best blondies so there’s no messing around and we get to the good stuff right away. The trick to these Gluten-Free Blondies is…

Coffee Powder.

The presence of a gentle hint of coffee powder seems to absorb the trappings of the sickly sweet blondie and balance it out, creating a blondie intense with butterscotch flavour without a sugar hangover.

overhead of gluten-free blondies on a wooden board

Stay tuned though as there are other steps, equally important, to ensure that these are the best blondies ever.

Brown That Butter!

Blondies need melted butter anyway to ensure their delightfully soft chewy texture so why not take it one step further. All you need to do is melt your butter a little longer than needed so that toasty nutty flavour develops. Your finished blondies will thank you for it.

It’s also necessary to use two different types of sugar here. It sounds a little bit of a faff but I do it in a lot of my recipes and it’s worth it. First we use light muscovado for its gentle molasses taste. We’re trying to evoke butterscotch here and light muscovado is the perfect choice. It also gives extra moisture to the bake so we’re leaning into the fudgey chew that we like so much. However, too much and we’ll have a sloppy blondie at the end of the day. The caster sugar gives a little bit more body to the blondie and a firmer texture.

overhead of gluten-free blondies on a wooden board

Gluten-Free Flours

Now we need to choose our gluten-free flours. If we’re looking for that butterscotch taste then there is only one contender. Oat flour. If you can’t tolerate oats then never fear, you can substitute with sorghum flour. However, if you can tolerate oats then go with them as their flavour was made for these blondies. We also need to add a bit of sweet rice flour to the mix, again the gentle flavour of sweet rice flour works well here. But we also need it for its starchy qualities, to help the blondie stick together and promote the chew factor. Finally a light touch of potato flour is included to balance out the two flours and help not make the batter too wet as it’s a hydroscopic flour.

overhead of gluten-free blondies on a wooden board

Add Ins

Finally we’re after some good add-ins. Blondies can be perfectly lovely plain but they are made even better with chopped white chocolate and pecans. We choose to chop our white chocolate into shards, some big some, small pieces. It’s a preferred choice rather than chocolate chips as some of the shards may melt into the batter during the bake which just tastes really good. We also keep some bigger shards for texture. A few chopped nuts in the mix work so well for taste and texture too and pecans are my preferred choice.

overhead of gluten-free blondies on a wooden board

If you make these Best Gluten-Free Blondies then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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overhead of gluten-free blondies on a wooden board

overhead of gluten-free blondies on a wooden board

Best Gluten-Free Blondies

Gluten-Free Blondies are a celebration of butterscotch and vanilla, studded with white chocolate and pecans.
5 from 1 vote
Print Pin Rate
Course: Cake
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 341kcal


  • 165 g unsalted butter
  • 125 g soft light brown muscovado sugar
  • 100 g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100 g sweet rice flour
  • 90 g oat flour
  • 35 g potato flour
  • 1 teaspoon baking powder
  • 1 teaspoon coffee powder
  • ½ teaspoon salt
  • 100 g white chocolate chopped into small pieces
  • 75 g pecans roughly chopped


  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4 and line and grease a 20cm square baking tin.
  • Brown the butter by melting the butter in a small saucepan over a medium heat. Once melted the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. Wait until the noises start to subside and the butter smells toasty Remove from the heat straightaway and pour into a heatproof mixing bowl so it doesn’t begin to burn.
  • Stir the sugars into the butter, followed by the eggs and vanilla extract.
  • Sift the flours together, in a separate mixing bowl, with the baking powder, coffee powder and salt.
  • Beat the flour mix into the wet ingredients until completely combined.
  • Fold in the chopped white chocolate and pecans and pour the batter into the baking tin.
  • Bake for 30 minutes then leave in the tin to settle for 10 minutes.
  • Remove from the tin and leave to cool on a cooling rack before cutting into 12 bars.


Calories: 341kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 122mg | Potassium: 176mg | Fiber: 1g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.8mg
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  1. Daniela George says

    5 stars
    I wasn’t expecting a much from a gluten free recipe, but with my sister in law coming over I wanted to try to make something that she could have. I loved the idea of browning the butter, and also the explanations of why the ingredients were important. I had to substitute the flours with plain gluten free flour and pecans with walnuts as it was all I had in the pantry. I was so surprised at how good it was. Within 24 hours it’s all gone, and my sister in law barely had any. I think with the right flours and with pecans it will be even better so I can’t wait to try it. I’m making another batch today, it’s THAT good. Thanks for the great recipe. We all agree, it’s the best blondie we’ve ever eaten.

    • Georgina Hartley says

      Hi Daniela, that’s great! I’m so happy you love these blondies as much as I do. Thank you so much for your feedback!!

  2. Brad Gelfond says

    I LOVE blondies, and these blondies look amazing!! Can’t wait to try them. I’m allergic to caffeine so I have to stay away from coffee. Could I leave that out? Or, what if I replaced it with matcha (which I’m able to have)? That could balance some of the sweetness and be the counterpoint of the caffeine. Any other thoughts?? Btw, LOVE LOVE LOVE your blog.

    • Hi Brad. My advice would be to just leave the coffee out. A matcha blondie sounds delicious but it would change the flavour of the blondie quite a bit. If you wanted to include matcha I would probably leave out the pecans too, but keep the white chocolate!!

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