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Home » Gluten-Free Baking » Gluten-Free Brownies and Bars » Gluten-Free Blondies with White Chocolate & Pecans

Gluten-Free Blondies with White Chocolate & Pecans

By Georgina Hartley  •  Published March 8, 2019  •  Updated March 8, 2022

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overhead of gluten-free blondies on a wooden board

These Gluten-Free Blondies with White Chocolate and Pecans are incredible. Made with a tasty blend of gluten-free flours to enhance this celebration of butterscotch and vanilla flavours. These blondies are studded with white chocolate and pecans for a real crowd-pleasing traybake.

close up of gluten-free blondies this recipe

These are a gluten-free blondie recipe which you will truly love. Don't you think sometimes blondies can be a little disappointing? By their nature blondies are rich with butterscotch flavour but this can sometimes translate to a sickly sweet treat. Not so here.

These blondies can be mistaken for gluten-free white chocolate brownies as they evoke that same fudgy, chewy texture. They charm with vanilla, cheeky white chocolate and are deliciously nutty thanks to a scattering of chopped pecans.

overhead of gluten-free blondies on a wooden board

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 the most intense gluten-free butterscotch blondies 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.

Pro Tip - 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 butterscotch blondies will thank you for it.

Pro Tip - 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 tasting blondies 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.

overhead of gluten-free blondies on a wooden board

Which gluten-free flours do we need?

  • 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.

overhead of gluten-free blondies on a wooden board

White Chocolate and Pecans

Blondies can be perfectly lovely plain but gluten-free white chocolate blondies are even better:

  • Use 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

overhead of gluten-free blondies on a wooden board

If you love these blondies then you may also love:

  • Choc Chip Cookie Dough Brownies
  • Almond Flour Brownies
  • White Chocolate Raspberry Flapjacks
  • Gluten-Free Fairy Cakes

If you make these Gluten-Free Blondies with White Chocolate and Pecans 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.

Gluten-Free Blondies with White Chocolate and Pecans

Georgina Hartley
Gluten-Free Blondies with White Chocolate and Pecans are incredible. Made with a tasty blend of gluten-free flours to enhance this celebration of butterscotch and vanilla flavours.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cake
Cuisine American
Servings 12
Calories 341 kcal

Ingredients
  

  • 165 g unsalted butter
  • 125 g soft light brown muscovado sugar
  • 100 g caster sugar
  • 2 eggs - medium sized
  • 1 teaspoon vanilla extract
  • 100 g sweet rice flour
  • 90 g oat flour
  • 35 g potato starch
  • 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 sweet rice flour, oat flour and potato starch 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.

Notes

Flour substitution - If you can't have oat flour then you can substitute with sorghum flour.
How to store - These gluten-free blondies keep well for up to 5 days in an airtight container at room temperature.
Can you freeze? - Yes, these blondies freeze well for up to 2 months. Place the cut blondies in an airtight container, layering up with parchment in between. Each blondie takes a couple of hours to defrost at room temperature.

Nutrition

Calories: 341kcalCarbohydrates: 38gProtein: 3gFat: 19gSaturated Fat: 9gCholesterol: 58mgSodium: 122mgPotassium: 176mgFiber: 1gSugar: 23gVitamin A: 385IUVitamin C: 0.1mgCalcium: 57mgIron: 0.8mg
Have you tried this recipe?Head to the comment section and let me know what you think!

 

 

Reader Interactions

Comments

  1. Annie says

    May 07, 2021 at 9:23 am

    5 stars
    I didn’t actually know what a blondie was (which is kind of stupid) and these are so easy to make and delicious. I made them for a social distancing meet up and my friends couldn’t stop eating them. A lovely day, an empty cake tin, great success! Thank you

    Reply
    • Georgina Hartley says

      May 10, 2021 at 6:15 am

      That's a pleasure Annie - thank you!

      Reply
  2. Daniela George says

    April 19, 2019 at 12:50 am

    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.

    Reply
    • Georgina Hartley says

      April 19, 2019 at 7:15 pm

      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!!

      Reply
  3. Brad Gelfond says

    March 08, 2019 at 5:26 pm

    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.

    Reply
    • Georgina says

      March 09, 2019 at 9:47 am

      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!!

      Reply

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About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

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