These classic gluten free blondies are sure to be a hit... I'd be shocked to find someone who doesn't love these! They're sweet, gooey, buttery, and oh-so-delicious. Plus they're made without eggs!
If you are a fan of these gluten free blondies, you will love my white chocolate raspberry blondies and my frosted sugar cookie bars.
In our early days of dating, before I started on this gluten free and eggless baking journey, Matt asked me to make him his favorite blonde brownies. Partly because they're delicious, but also partly because they're a nostalgic thing for him from his childhood.
My mother-in-law passed the recipe on to me, but it originated from her mother, who had saved it off of a bag of Heath Toffee Bits (ironically, I no longer add the toffee bits to these gluten free blondies due to the almonds in them).
Being able to make something for him that held such warm memories from his childhood was so special for me, and I was thrilled the first time I attempted the gluten free blondies and he gave them a big thumbs up -- just like he remembered them.
So trust me when I tell you, you will want to make a big batch of these for everyone you know. They're that good.
Jump to:
What Are Blondies?
I know blondies (also referred to as blonde brownies) might be an unfamiliar concept to a lot of people out there, so let me break it down for you! Blondies are rich in flavor and soft in texture, and they contain a lot of the same base ingredients as regular brownies, but they are made without chocolate.
While traditional brownies are chocolate based, blonde brownies are vanilla based. If you prefer chocolate in your brownies, you'll love my gluten free dairy free brownies and my white chocolate brownies!
Why You'll Love These Gluten Free Blondies
- This blondie recipe is super easy to make (I know I say that about practically every recipe but I wouldn't lie to you).
- The texture is so perfect -- gooey and melt-in-your mouth.
- These are a great choice to take to a party if you're looking to go beyond your typical cookies or cupcakes.
Ingredient Notes & Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. This is the flour I use in every recipe, unless otherwise noted. If you're using a different blend, ensure that it contains xanthan gum. And because this is a cup for cup flour, you should be able to substitute AP flour if you're not following a gluten free diet.
- Brown sugar: I prefer to use light brown sugar in this recipe, but you can use dark brown if that's what you have on hand. It will slightly change the texture and flavor.
- Egg replacer: Bob's Red Mill Egg Replacer is my favorite powdered egg substitute. If you're not looking to replace eggs, feel free to use 2 eggs in this recipe.
- Add-ins: Like I mentioned, this recipe was designed to be made with toffee bits but I leave them out since my baking is entirely nut free. If you are a fan of toffee, I can attest that it is a yummy addition if you'd like to add some... but I will also say these are Just As Tasty without!
Step-by-Step Instructions
STEP ONE: To make these gluten free blondies, you'll start by combining the dry ingredients in a small bowl.
STEP TWO: Using your mixer, cream the butter with both the granulated sugar and brown sugar.
STEP THREE: Add in the vanilla and prepared egg replacer and mix,
STEP FOUR: Simply add your dry ingredients and beat until it's all combined.
STEP FIVE: Transfer the batter into a square baking pan (either greased well or lined with parchment paper) and bake on 350ºF for 25 minutes. The original recipe used a 9x13 pan, but I prefer slightly thicker blonde brownies, so I use an 8" square pan instead.
Expert Tips
- As always, I highly recommend using a scale to weigh your flour. This is the best way to avoid accidentally adding in too much, which would really affect the texture of these brownies. You'll need 222 grams of flour for this recipe.
- It's important to allow the blondies to cool in the pan completely before removing and slicing up into bars.
- It goes without saying that the number of servings will depend on how big you cut your blonde brownies. I always cut into 9 square blondies.
Frequently Asked Questions
You should be able to substitute your favorite non-dairy butter for dairy free blondies, but I haven't tested this myself.
A toothpick inserted into the center should come out with a few moist crumbs. I don't know about you, but I actually like my blondies to be gooey and a bit undercooked inside. You don't want to over-bake these!
Yes, you can freeze individually sliced blondies by wrapping tightly in plastic wrap.
Did you make these gluten free blondies? Leave me a comment below or tag me @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Best Ever Gluten Free Blondies
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar packed
- 2 tablespoons Bob's Red Mill egg replacer mixed with 4 tbsp water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease an 8" square baking pan.
- In a medium bowl, whisk flour, baking powder, and salt together. Set aside.1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon salt
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla and beat until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, 2 tablespoons Bob's Red Mill egg replacer, 1 teaspoon vanilla extract
- Add in the dry ingredients and continue beating on low speed until combined.
- Transfer the batter into the prepared pan and spread in an even layer. Bake for 25-30 minutes. Allow to cool completely before cutting into bars.
Notes
-
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
-
If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.
- This recipe was adapted from Hershey's.
Dottie Fisher says
I’m really excited about trying these, I seriously missed blond brownies. I’m not looking for eggless so I would prefer to use my soy-free real eggs. In one part of the recipe, you say to use one egg for this purpose. But lower down in the tips, you say two. Could you please clarify? Thank you.
Taleen Benson says
Sorry about that, Dottie and thank you for catching that error! It should be two eggs. I've adjusted the post.
Dottie says
Thank you!
Laura says
Hello! Just found your blog post via Pinterest. I’ve missed blondies so much! I’d like to make this asap. What is your preferred GF flour mix? I make my own for my recipes, so I know the correct flour mix is important to a recipe’s success. (I looked twice on here & didn’t see it, forgive me if I missed it!)
Taleen Benson says
Hi Laura, I'm so excited for you to try these! I use Bob's Red Mill 1 to 1 GF flour. Thank you for asking, I'll add that detail to the post.
Jennie says
These were fantastic! So easy to make, and flavorful. I did use two eggs since that's what I had available and for the chocolate lovers in the family I also threw in a generous handful (or two) of dark chocolate chips. Will definitely save this recipe to make again.
Thank you!
Taleen Benson says
I'm so glad to hear that Jennie, thank you!
Angie says
Hey can you use almond flour in place of the gluten free flour?
Taleen Benson says
Unfortunately not, you would need to use a gluten free flour blend that contains xanthan gum.
Tiana says
These look amazing! Any idea how long to bake for a 9x13?
Taleen Benson says
I would try 20 minutes for a 9x13 pan. Please let me know how it goes!
Shannon says
Mine were still doughy and greasy after 25 minutes. I used vegan butter and flaxseed eggs...would that be the problem?
Taleen Benson says
Hmm I'm sorry you experienced this. Did they set up at all after cooling in the pan? I don't think the vegan butter would have done it but the flaxseeds might have - I don't have any experience baking with flax eggs so I'm not sure if that would impact the bake time.