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
Directions
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!
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