These gluten-free blonde brownies might be my favorite dessert. They’re so good they’ve been my birthday request for the last several years… and are a preferred dessert the rest of the year, no matter the season. In the winter, enjoy these bars with warm oozy chocolate fresh from the oven. In the summer, top with ice cream.
The recipe makes a 9 x 13 pan of brownies, about 24 bars measuring approx 2″ x 2″ each. I guess it could make more if you’re stingy about it… but do everyone a favor and don’t be stingy.
Ingredients:
- 8 T butter, melted
- 1 ½ C brown sugar
- 2 eggs
- 2 t vanilla
- ¾ C sorghum flour
- ¾ C tapioca flour
- ¾ C almond flour
- ½ C white rice flour
- 2 t baking powder
- 1 t xanthan gum
- 1 ½ C chocolate chips (I prefer dark chocolate chips)
- optional: ¾ C chopped pecans or other nuts
Preheat oven to 350 degrees.
Mix butter and brown sugar until smooth, then add eggs and vanilla and continue mixing. Add all dry ingredients, chocolate chips, and nuts (if desired) and mix until thoroughly combined.
Spread in a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Allow to cool before cutting. Store in an airtight container.
This recipe can be cut in half and baked in an 8 x 8 pan. And while they’re good with ice cream, I think they’re a great summer treat if you stick them in the refrigerator and eat them cold.
For those of you who are gluten-free travelers and campers, these gluten-free blonde brownies pack and travel well.
Enjoy!
Side note: I went down a rabbit trail with the title for this post. I’ve always written them as blonde with an ‘e’. Was that right? Some sources say blond is the U.S. spelling and blonde is the spelling in Great Britain. Others maintain that blond refers to male hair color and blonde to female. A search for recipes showed them all as blonde brownies or blondies. Which led me to wonder if the term blondies came about because someone pronounced the ‘e’ on the end. At that point, I wrapped up my research because some things just aren’t as important as, oh… desserts for example.