A delightfully chewy and rich bar cookie, these gluten-free blondies are packed with chocolate chips and have a wonderfully buttery, caramel-like flavor.
Servings: 9-12 squares
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
- 125g unsalted butter (melted)
- 100g brown sugar
- 50g white sugar
- 1 egg
- 1 tsp vanilla extract
- 180g gluten-free all-purpose flour blend
- ½ tsp baking soda
- Pinch salt
- 100g chocolate chips
Instructions
- Preheat oven to 180°C (350°F). Grease and flour (using gluten-free flour) an 8×8 inch square baking pan, or line with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set and the top lightly golden.
- Let the blondies cool completely in the pan on a wire rack before cutting into squares.
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