You’ll never have to miss out again on traditional gluten filled blonde brownies with these Gluten Free Chocolate Chip Blondies! Make them with your favorite mix-ins or stick to traditional chocolate chips.
Confidence can go a long ways. You can pretty much fake anything with a decent dose of confidence. Take for example, my experience playing the recorder in the third grade.
First of all, who even plays the recorder??? I mean, nobody is going to be a famous recorder player in the symphony. Am I right? I get trying to teach children musical skills at a young age, but I’m here to tell you there are just some of us who are plain old tone deaf.
I was a star student in the third grade: straight A’s, teacher’s pet, a hands down model student.
And then our third grade music teacher introduced us to the recorder. For six weeks we practiced that thing almost every day, learning notes and chords and finger placement. It wasn’t long before I was pulled out of music class to work one on one with a student mentor in an attempt to improve my nothing short of screechy recorder skills.
It didn’t help.
After six weeks of torture we were ready to perform a concert in front of our parents. I was horrified. What was I going to do up on stage with all eyes looking at me, not knowing how to play a single song???
I broke down in tears the night before, confessing to my mom that her “perfect” daughter was not so perfect and I didn’t want to be a part of the concert. I thought she was going to be upset with me, assuming that I just hadn’t tried hard enough in class to learn the instrument. Instead she looked me straight in the eyes and taught me a valuable lesson:
“Brielle, you just put your mouth on that thing, pretend to blow, and move your fingers around. If you look like you can play, people will think you can!”
Basically, fake it until you make it. Let me tell you, I rocked that third grade recorder concert…or so everyone thought.
Confidence: it goes a long way.
But one thing I’m 100% confident in is the level of perfection in these Gluten Free Chocolate Chip Blondies. No faking it here! These are pure bliss. Simple, satisfactory, perfect bliss.
I’m actually just going to surpass confidence and catapult right over to arrogance here by declaring these are the best blonde brownies you will ever have, especially gluten free. I’ve literally made them 3 times in the past week. The first time just because I needed some blonde brownies in my life, the second time because we were entertaining guests for dinner, and the third time we were invited to dinner and I needed to impress.
These blondies are chewy and caramely and loaded with a mixture of dark and milk chocolate chips. The edges get a bit crispy and the middle gets that perfect chewy brownie texture. It’s a pan to please all tastes.
My favorite thing to do with these brownies is bake them, let them cool for an hour to set (but still be slightly warm), then dish them up with a scoop of ice cream. But you all know I’m an avid ice cream fanatic, so of course I would eat mine this way. But, they are absolutely delicious as is, even without the cool creamy topping.
I was laughing as we were leaving our friend’s house the third time I made these. There were 4 brownies left over and as we were saying our goodbyes, their youngest son starting reaching up for the pan trying to grab one last brownie. Once he snagged one the other two kids were asking if they could have one more. Finally I just gave them the brownies on the pan and called it good. It was my parting gift. Haha!
And on that note, I think it’s time to make some more. My mom is coming into town this week and I’m pretty sure she needs a bite of one of these blondies, even if she doesn’t know it yet. Let’s just say it will be my thank you for teaching me a valuable life lesson.
Do you have a tried and true blondie recipe?
- 6 tablespoons salted butter
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg, room temperature
- ½ cup sweet sorghum flour
- ¼ cup brown rice flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ cup dark chocolate morsels, plus more for topping
- ½ cup milk chocolate morsels, plus more for topping
- Preheat oven to 350 degrees. Spray an 8X8 pan with nonstick cooking spray and set aside.
- In a microwave safe mixing bowl, combine butter and sugars. Heat on high for 1 minute. Stir until combined and return to microwave for additional minute. Whisk until combined. Add vanilla and whisk until incorporated. Wait 5 minutes until slightly cooled and add egg. Whisk until smooth.
- In a separate smaller bowl, sift together sorghum flour, brown rice flour, potato starch, tapioca starch, salt, baking soda, and xanthan gum. Add dry ingredients to wet and stir until well mixed.
- Set mixture in fridge for 10 minutes to cool so it won't melt chocolate chips. Remove mixture from fridge and gently stir in chocolate chips with a wooden spoon or spatula. Don't over mix because chocolate chips will begin to melt.
- Spread mixture into greased pan, top with extra chocolate chips, and bake at 350 degrees for 27-30 minutes until edges are cooked and center is mostly set. Remove from oven and cool completely on cooling rack.
- Cut cooled bars into 16 squares. Store at room temperature in an airtight container for 3 days, in fridge for a week, or in freezer for up to 3 months.
