35-Minute Gluten-Free Blondies That Taste Incredible

If you’ve ever thought gluten-free desserts couldn’t be decadent, chewy, and downright addictive, let me introduce you to these gluten-free blondies. They’re my go-to when I need something quick, satisfying, and packed with flavor. Seriously, these blondies are so good, no one will even guess they’re gluten-free. The secret? A perfect blend of melted butter, brown sugar, and white chocolate chips that create that irresistible chewy texture we all crave. I’ve been making this recipe for years—it’s foolproof, fuss-free, and always a crowd-pleaser. Whether you’re gluten-free by choice or necessity, these blondies are about to become your new favorite treat.

Why You’ll Love These Gluten-Free Blondies

These blondies are a game-changer for so many reasons:

• Quick and easy: Ready in just 35 minutes—perfect for last-minute cravings.
• Chewy texture: Soft, gooey, and just the right amount of dense.
• Rich flavor: Brown sugar and white chocolate chips make them irresistible.
• Gluten-free goodness: No one will even miss the gluten—I promise!

Ingredients for Gluten-Free Blondies

Gathering the right ingredients is the first step to blondie bliss—and trust me, these simple staples make all the difference. Here’s what you’ll need:

• 1 cup gluten-free all-purpose flour: I use Bob’s Red Mill 1-to-1 blend (the blue bag!), but any reliable GF blend works. Just avoid almond or coconut flour here—they’ll change the texture completely.
• 1/2 tsp baking powder: Not baking soda! This little lift keeps them tender.
• 1/4 tsp salt: Balances the sweetness—don’t skip it.
• 1/2 cup unsalted butter, melted: I brown mine slightly for extra nutty flavor, but regular melted works too.
• 3/4 cup packed brown sugar: Pack it firmly into your measuring cup—this moisture is key for that chewy center.
• 1 large egg: Room temp blends smoother. Cold eggs can make the butter seize up.
• 1 tsp vanilla extract: The good stuff, please! Imitation vanilla just won’t do.
• 1/2 cup white chocolate chips: Or chop up a bar for melty pockets of joy.

Pro tip: Double-check every label if you’re celiac—even vanilla and chocolate chips can hide sneaky gluten.

How to Make Gluten-Free Blondies

Alright, let’s get baking! These blondies come together faster than you can say “second helping.” Just follow these simple steps—I promise it’s foolproof.

Step 1: Prep and Preheat

First things first: grab that 8×8-inch pan and give it a good greasing. I like to use butter or a light spray—just enough so your blondies pop right out later. Now, crank that oven to 350°F (175°C). Trust me, starting with a properly heated oven makes all the difference for that perfect chewy texture.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your gluten-free flour, baking powder, and salt. Don’t just dump and stir—take a second to really whisk those dry ingredients. This ensures no sneaky clumps of baking powder end up in one unlucky bite. Set this aside while you work your butter magic.

Step 3: Combine Wet Ingredients

In a bigger bowl (trust me, you’ll need the space), mix your melted butter and packed brown sugar until it looks like glossy, caramelly heaven. Then, beat in the egg and vanilla. The key here? Don’t rush it! Let everything emulsify properly—you’ll know it’s ready when the mixture smooths out and lightens just a tad.

Step 4: Fold and Bake

Now, gently fold those dry ingredients into your wet mixture. I mean it—gentle. Overmixing is the enemy of tender blondies! Once it’s just combined, stir in those glorious white chocolate chips. Spread the batter evenly in your prepared pan (it’ll be thick—that’s normal) and pop it in the oven for 20-25 minutes. You’ll know they’re done when the edges turn golden but the center still looks slightly soft. Resist the urge to overbake—they’ll keep setting as they cool!

Tips for Perfect Gluten-Free Blondies

Want bakery-worthy blondies every time? Here are my hard-won secrets:

• Cool completely! I know it’s torture, but cutting warm blondies leads to crumbly disaster. Wait at least 30 minutes.
• The toothpick lie: Unlike cakes, blondies should come out with some moist crumbs—if it’s clean, they’re overbaked!
• Label detective work: That vanilla extract? Some brands use grain alcohol. Even baking powder can hide gluten—always check.
• Slice smart: Run a knife under hot water between cuts for those Instagram-perfect squares.

Remember: gluten-free treats dry out faster, so store them properly (more on that next).

Variations for Gluten-Free Blondies

Once you’ve mastered the basic recipe, the fun begins! Here are my favorite ways to mix things up:

• Nutty delight: Swap half the chocolate chips for chopped pecans or walnuts—the crunch is unreal.
• Dark chocolate twist: Use dark chocolate chips instead of white for a richer flavor.
• Tropical vibes: Fold in 1/4 cup shredded coconut with the chocolate chips.
• Salted caramel: Drizzle with caramel sauce and sea salt right after baking.

Really, anything goes—these blondies are your blank canvas!

Storing and Reheating Gluten-Free Blondies

Here’s the good news—these blondies stay delicious for days if you treat them right. Once fully cooled, tuck them into an airtight container with a piece of parchment between layers. They’ll keep their chew at room temperature for up to 5 days. Need that just-baked warmth? Pop a square in the microwave for 10 seconds—just enough to make those chocolate chips ooze again. For longer storage, freeze them wrapped tightly in foil, then thaw at room temp when the craving hits.

Nutritional Information for Gluten-Free Blondies

Okay, let’s be real—we’re not eating blondies for their health benefits, but I know some of you like to keep track! Each gooey square packs about 220 calories with 12g of fat (mostly from that glorious butter and white chocolate). You’re looking at 26g carbs and 18g sugar—so yeah, these are definitely dessert territory. Sodium stays reasonable at 85mg per serving. Remember, these numbers are estimates—your exact counts might vary slightly depending on brands and tweaks. Now go enjoy your blondie guilt-free!

Frequently Asked Questions

Can I use regular all-purpose flour instead of gluten-free?
Technically yes, but where’s the fun in that? The recipe will work with regular flour, but the texture changes slightly—you might lose that perfect gluten-free chew. If you do swap, use exactly 1 cup and skip any xanthan gum in your GF blend.

Why are my blondies dry?
Oh no! Usually this means they baked too long or you overmixed the batter. Remember—gluten-free goodies continue setting as they cool. Pull them when the edges are golden but the center still looks a bit underdone (about 22 minutes is my sweet spot).

Can I double this recipe?
Absolutely! Double everything and bake in a 9×13-inch pan. You might need an extra 5-10 minutes baking time—just keep an eye on those edges. I do this all the time for potlucks!

What’s the best gluten-free flour for blondies?
My go-to is Bob’s Red Mill 1-to-1 (blue bag) because it already has xanthan gum. Cup4Cup works great too. Avoid single-flour alternatives like almond flour—they won’t give you that classic blondie texture we’re after.

Share Your Gluten-Free Blondies

I’d love to hear how your blondies turned out—leave a comment or snap a photo of your gooey masterpiece! Tag me so I can see your delicious creations. Happy baking, friends!

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