I love blondies. They’re one of those things I never make because, frankly, I don’t bake. It’s not because I CAN’T bake sweets. I can. But they are not exactly part of a healthy, balanced diet because, well, they’re crack and I can’t eat just one. But these were for a Halloween party, so I had people to share them with. I haven’t done much in the way of sweets that are gluten free, so these were an experiment. I adapted the classic Blondie recipe from the Better Homes and Gardens Cookbook. According to them this makes 36 bars. Um, yeah, if they say so. More like 24. We aren’t gonna talk about the nutrition info. I don’t wanna know.
- 2 cups packed brown sugar
- 2/3 cup butter
- 2 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose gluten free flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate and peanut butter chips
- Preheat the oven to 350 degrees.
- Spray a 9×13 pan with cooking spray.
- Mix the flour, xanthan gum, baking soda, and baking powder in a bowl. Set aside.
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and stir constantly until sugar is dissolved.
- Allow to cool slightly.
- Add the vanilla and stir until well incorporated.
- Add the eggs one at a time and stir until well incorporated.
- Add the flour mixture in 3 parts, stirring until each part is well combined.
- Spread the batter in the pan.
- Sprinkle the top with the chocolate and peanut butter chips.
- Bake for 25-30 minutes.
- Cool slightly on a wire rack.
- Cut into bars while warm.