Gluten Free Chocolate Chip Blondies
These chocolate chip gluten free blondies are like your favorite chocolate chip cookie but in bar form! They’re buttery, perfectly sweet and made in one bowl. Top with vanilla ice cream or enjoy as is!
I love a good crackle top brownie (my flourless brownies are the best for that), and these gluten free blondies have the best crackle top too! It was unexpected when I was recipe testing, but I was happy to see it.
A blondie is more or less a chocolate chip cookie in the shape of a brownie. Some call them chocolate chip cookie bars, but I usually call them blondies! They’re made in one bowl, with pantry staple ingredients you probably already have and I promise no one will be able to tell they’re gluten free!
You can throw in some white chocolate chips (in addition to or instead of the semi sweet), crushed walnuts, leave them plain and top with frosting – whatever you want!
If you love this recipe, try my classic gluten free chocolate chip cookies or almond flour chocolate chip cookies next.
How to make gluten free blondies
Prep. Preheat the oven to 350 Fahrenheit. Line an 8×8 baking pan with parchment paper and set aside.
Melt butter. In a medium mixing bowl, add the butter and microwave until melted.
Whisk sugar. Add in both sugar and whisk together really well, about 20-30 seconds. Whisk in the egg, egg yolk and vanilla.
Add dry ingredients. Fold in the flour (spoon and level to measure), baking powder and salt. Mix until well combined. Fold in the chocolate chips.
Add to pan. Transfer to the pan and spread the top evenly. It helps to spray a rubber spatula with oil to get everything to spread because the dough can be a bit sticky.
Top with additional chocolate chips if desired.
Bake. Bake for 28-32 minutes or until the edges are just slightly golden brown. The center may seem a little soft, but they will continue to firm up as they cool. Let rest in the pan for 20 minutes, then lift up by the parchment paper and let cool completely on a wire rack.
Cool and serve. Once completely cool, slice into 16 squares and enjoy. If you slice too early, the blondies can fall apart, so try to let them cool! Sprinkle with flaky salt and enjoy!
Ingredient swaps
Eggs. For this recipe, you need one egg PLUS one egg yolk. The extra egg yolk helps create a rich and chewy texture. For a vegan version, you can swap for the equivalent of 1 1/2 eggs. For a flax egg, that would be 1 1/2 tablespoons of flax plus 4 1/2 tablespoons of water.
Sugar. A mix of brown and white sugar will create a rich flavor (thanks to the molasses from the brown sugar). I do not recommend any liquid sweeteners here (maple syrup or honey) but you can sub for coconut sugar if you prefer.
Butter. Unsalted butter will give that rich buttery flavor. For dairy free, just use a dairy free butter like Earth Balance.
Flour. I used Bob’s Red Mill 1:1 Baking Flour, which I recommend. If you use a different blend, you may get different results, just make sure it has xanthan gum in the mix. I do not recommend almond flour, but you can instead try my almond flour blondies.
How to store
These gluten free blondies will keep in an air tight container for 3-5 days. They will firm up a bit as they sit, but you can pop one in the microwave for about 10 seconds to soften it and get the chocolate chips nice and melty again.
To freeze, let them cool completely, then slice and store in a freeze safe bag for up to 2 months. Reheat in the oven (right from frozen) until warm through the center. I usually do 300 degrees Fahrenheit for around 10 or so minutes!
Blondie vs. brookie
Blondies are like a blonde brownie – they have no cocoa powder but instead are made with a vanilla batter and chocolate chips mixed in. Brookies are a combination of chocolate chip cookie dough batter and brownie batter, that is swirled together to make a deliciously indulgent dessert.
Cakey or gooey?
These gluten free blondies are more goey than they are cakey. However, if you simply bake a little longer or add extra baking powder, you can make them less gooey.
To avoid blondies that are too gooey, make sure you don’t underbake! The edges should be golden brown, the center should look set with a shiny crust.
More gluten free dessert recipes!
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Gluten Free Chocolate Chip Blondies
by: claire cary
These chocolate chip gluten free blondies are like your favorite chocolate chip cookie but in bar form! They’re buttery, perfectly sweet and made in one bowl. Top with vanilla ice cream or enjoy as is!
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16
Instructions
Preheat the oven to 350 Fahrenheit.
Line an 8×8 baking pan with parchment paper and set aside.
In a medium mixing bowl, add the butter and microwave until melted.
Add in both sugar and whisk together really well, about 20-30 seconds.
Whisk in the egg, egg yolk and vanilla.
Fold in the flour (spoon and level to measure), baking powder and salt. Mix until well combined.
Fold in the chocolate chips.
Transfer to the pan and spread the top evenly. It helps to spray a rubber spatula with oil to get everything to spread because the dough can be a bit sticky.
Top with additional chocolate chips if desired.
Bake for 28-32 minutes or until the edges are just slightly golden brown. The center may seem a little soft, but they will continue to firm up as they cool.
Let rest in the pan for 20 minutes, then lift up by the parchment paper and let cool completely on a wire rack.
Once completely cool, slice into 16 squares and enjoy. If you slice too early, the blondies can fall apart, so try to let them cool! Sprinkle with flaky salt and enjoy!
Notes
If you use salted butter, just omit the extra salt.
Serving: 1blondie / Calories: 204kcal / Carbohydrates: 26g / Protein: 2g / Fat: 11g / Saturated Fat: 5g / Fiber: 2g / Sugar: 17g