Best Gluten-Free Blondies

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

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.

Top Tip for the Best Gluten-Free Blondies

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 secret ingredient which makes these the best 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.

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.

Two Different Types of Sugar

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:

• Light muscovado is used 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.
• Caster sugar gives a little bit more body to the blondie and a firmer texture.

Gluten-Free Flours

• Oat flour –  If we’re looking for that butterscotch taste then this is the only contender. 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.
• Sweet rice flour – the gentle flavour works well here. But we also need it for its starchy qualities, to help the blondie stick together and promote the chew factor.
• Potato starch – included here to balance out the two flours and give good structure.

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 – 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. 
• Pecans – A few chopped nuts in the mix work so well for taste and texture too and pecans are my preferred choice.

Shop the Recipe:

• 8 inch square baking tin
• Gluten-free-oat flour
• Gluten-free sweet rice flour
• Gluten-free potato starch

If you love these blondies then you may also love:

• Choc Chip Cookie Dough Brownies
• The Best Gluten-Free Vanilla Cake
• Gluten-Free Fairy Cakes

If you make these Best Gluten-Free Blondies then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. 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.

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

Author: Georgina Hartley

Ingredients

• ▢ 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

Instructions

• 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.

Nutrition

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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