Blondies are nothing new - making them gluten free might be. Not only do you have to substitute the all purpose flour for our Cheatin' Wheat Gluten Free Flour, you may also have to eliminate the oh so traditional butterscotch chips. Those little chips are often a hidden source of gluten since the culprit ingredient is barley based. However, a little research turned up the fact the Hershey's butterscotch chips are in fact, gluten free.
No matter what you add, these little bars are infinitely adaptable and a great go-to dessert when you need something quickly and do not want to have to shop for groceries first. They can be assembled in about 10 minutes and you can use whatever mix-in ingredients you happen to have in your pantry. They are denser and chewier then cookies, less cakey then brownies, equally rich as both and have a knock your socks off caramel flavor. What is not to love?
|Source||Adapted from a Garrett McCord recipe found on Simply Recipes.|
Preheat the oven to 350°F. Line an 8X8 pan with parchment paper and lightly spray.
We highly recommend taking the time to make brown butter for this recipe instead of simply relying on melted butter. It is that much more delicious.
In a large bowl, whisk together the brown butter and brown sugar.
Add the egg and vanilla extract and whisk.
Whisk together the flour, baking soda, baking powder, xanthan gum and salt. Add the dry ingredients to the wet ingredients and stir until smooth.
Add the white chocolate chips and pecans (or other mix-ins) and stir to combine.
Spread into the pan and bake for 20-25 minutes or until a toothpick comes out clean.
Allow to cool and cut into squares.
Do not feel obligated to use white chocolate chips and pecans. Be creative and add in your favorite mix-ins. Some combinations we like are:
- Dark Chocolate, Macadamia Nut
- Coconut, Dried Cherry
- Rosemary, Pinenut (add 1 T. minced rosemary to the recipe)
- Bourbon, Walnut (omit vanilla and add 2 T. bourbon to the recipe)