After just one bite I knew that these would become a family favorite! I tried a lot of blondie recipes in my gluten days. They were good. A chocolate chip cookie in a pan, right? I always thought it was strange to call them blondies, until now. I finally get it... it's about the
texture. A blondie is basically a brownie without the cocoa. And oh how I love the texture of a good brownie! Moist, slightly chewy and rich - not cakey and definitely not hard and crumbly. Although blondies don't have cocoa they still fill that chocolate fix since they almost always have chocolate chips. YUM!
I hope you try these and love them as much as we do!
Gluten Free Blondies
1/2 cup (1 cube) butter, melted
2 cups packed brown sugar
2 eggs
2 tablespoons vanilla
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthum gum
1/4 teaspoon baking soda
2 cups
gluten free flour mix
1 1/2 cups semisweet chocolate chips
Preheat oven to 360 degrees F. In a mixing bowl, mix melted butter and brown sugar on medium speed for 1 minute. Add eggs and vanilla. Continue mixing another minute or until mixture is light and fluffy. Add the rest of the dry ingredients except the chocolate chips and mix until just combined. Stir in 1 cup of the chocolate chips. Spread batter into a greased 9x13 pan and sprinkle the remaining chocolate chips over the batter. Bake 33-38 minutes or until a toothpick inserted in the middle comes out clean. Cool slightly before cutting into bars.
