These gluten-free blondies are rich & chewy and EASY to make! They’re my go-to dessert when baking a treat for a crowd because they’re portable and only take 1 bowl to prepare.
Based on a long-time family recipe, I’ve been making this recipe for years and it’s always a favorite! You also might like to try these gluten-free brownies!
Everyone should have a great blondies recipe in their back pocket, and this gluten-free blondies recipe is the guaranteed to be your new favorite!
These easy gluten-free blondie bars are made with simple ingredients and can be tailored to any food allergies and sensitivities, including nut-free and dairy-free. They’re a great alternative to chocolate chip cookies or chocolate fudgy brownies.
I adapted this from my mom’s classic blondies recipe and I’m SO pleased with the results. It’s always a crowd-pleaser!
I know you’ll be turning to this dessert bar recipe again and again, whether you’re baking for a party, family game night, taking dinner to a friend, or have a hankering for something sweet on a weeknight.
Why You’ll Love this Recipe
- Rich and buttery
- Great chewy texture
- Made with pantry staples
- Easy to make
- Adaptable to many food allergies
You also might like these recipes for gluten-free cookie cake, gluten-free caramel oat bars, gluten-free pizza crust, gluten-free banana bread and gluten-free snickerdoodles.
You also might like these gluten-free s’mores bars, gluten-free 7 layer bars, gluten-free white chocolate macadamia nut cookies, gluten-free lemon bars, and gluten-free raspberry crumb bars.
Ingredients You’ll Need
Here’s everything you’ll need to make this gluten-free chocolate chip blondies recipe taste amazing!
- Brown sugar: Brown sugar is made with molasses, which gives the blondies a rich and chewy texture that sets them apart from your average recipe!
- Sugar: White sugar is also essential to this recipe—I wouldn’t recommend trying to substitute it with coconut sugar or any other type of sugar.
- Butter: Use REAL, full-fat butter for this recipe. (Unless you’re making them dairy-free. In that case, use vegan butter.)
- Gluten-free flour: It’s important to use a high quality 1:1 baking flour to get the right texture and best results for these blondies!
- Baking powder: Baking powder helps the blondies rise and adds chew.
- Salt: Sea salt balances the sweetness and brings out the flavor of every ingredient in this recipe.
- Vanilla: Of course, vanilla brownies aren’t complete without pure vanilla extract.
- Chocolate chips: For this recipe I like to use a combination of white chocolate chips and semi-sweet chocolate chips. You could also use butterscotch chips, dark chocolate, or peanut butter chips if you prefer an alternative to the chocolate flavor. You also might like this white chocolate popcorn.
- Eggs: Eggs act as a binder and add richness to the blondie batter.
How to Make this Recipe
- Preheat the oven to 350 degrees and grease a 9×13 baking pan with cooking spray.
- Cream room temperature butter and sugar together in a large mixing bowl or medium bowl, or in the bowl of a stand mixer.
- Add room temperature eggs and vanilla extract.
- Add the room temperature eggs and vanilla extract and mix until combined.
- Pour in the gluten-free flour, almond flour, gluten-free baking powder and salt. Mix on low speed until totally combined and no dry streaks are left. Stir in the chocolate chips and pecans if using.
- Spread the blondies batter into the prepared baking dish.
- Bake at 350 degrees for 25-30 minutes, until golden brown.
Storage Instructions
Store gluten-free blondies in an airtight container on the counter at room temperature, for 3-5 days.
You can also cover them in plastic wrap and freeze them for up to three months. When you’re ready to eat, put one in the microwave for a few seconds, or let it thaw to room temperature.
FAQs
Brownies and blondies are both dessert bars with a fudgy texture and chewy center. However, classic brownies are made with cocoa powder or melted baking chocolate, while blondies are a vanilla batter with white or regular chocolate chips mixed in.
If your gluten free brownies are falling apart, you may not be using a high-quality gluten-free flour. The best gluten-free baking flour contains xanthan gum, which acts as a binder to keep the brownies together and add chew.
Blondies are a blonde brownie, made with a vanilla batter and chocolate chips mixed in. Brookies are a combination of chocolate chip cookie dough batter and brownie batter, that is swirled together to make a unique dessert.
If your gluten-free blondies are gooey, you may have underbaked them, or you might not have mixed the batter enough. Blondie batter that is not thoroughly mixed may be dense and result in an under-done texture.
We all know the best blondies are thick, chewy, and have a crinkly top! if your blondies are cakey, it may be because you added too much liquid to the batter, over-baked them, or didn’t stir the batter well enough.
If stored in an airtight container at room temperature, blondies will last 3-5 days. You can also wrap them in plastic wrap and store them in the freezer for several months.
Yes, xanthan gum is naturally gluten-free, and an important ingredient for gluten-free blondies and other baked goods. (It adds chew and structure!)
Expert Tips & Tricks
- Make it nut-free: The almond flour gives these blondies a great chewy texture, but you can swap it out and add an additional ⅓ cup gluten-free 1:1 baking flour to make the recipe nut-free.
- Make it dairy-free: Use vegan butter and 2 cups of dairy-free chocolate chips and in place of the semi-sweet and white chocolate chips to make this recipe dairy-free.
- Other add-ins: You’re welcome to add 1/2 cup chopped pecans to this gluten-free blondies recipe, if you’d like. Or you can swap the chocolate chips for peanut butter chips or butterscotch chips. Feel free to get creative!
- Brown the butter: Want to add even more richness and depth of flavor to your gluten-free blondies? Try browning the butter and let it cool to room temperature before creaming it with the sugar. This will give the blondies a more carmely flavor!
More Gluten-Free Recipes
I hope you love this gluten-free blondies recipe as much as we do! If you try these blondies, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy Gluten-Free Blondies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar 160 grams
- ¾ cup granulated sugar 150 grams
- 2 eggs
- 2 teaspoons vanilla
- 1 cup gluten-free 1:1 baking flour 160 grams
- ½ cup blanched almond flour 56 grams (or 1/3 cup more gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9×13 baking pan with cooking spray. I like using a light metal pan for this recipe.
- In a large mixing bowl or in the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. Mix on medium-high for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla extract and mix until combined.
- Pour in the gluten-free flour, almond flour, gluten-free baking powder and salt. Mix on low speed until totally combined and no dry streaks are left. Stir in the chocolate chips and pecans if using.
- Spread the blondies batter into the prepared baking dish.
- Bake for 25-30 minutes, until golden brown. Let cool before slicing. Enjoy!
Notes
- Make it nut-free: The almond flour gives these blondies a great chewy texture, but you can swap it out and add an additional ⅓ cup gluten-free 1:1 baking flour to make the recipe nut-free.
- Make it dairy-free: Use vegan butter and 2 cups of dairy-free chocolate chips and in place of the semi-sweet and white chocolate chips to make this recipe dairy-free.
- Other add-ins: You’re welcome to add 1/2 cup chopped pecans to this gluten-free blondies recipe, if you’d like. Or you can swap the chocolate chips for peanut butter chips or butterscotch chips. Feel free to get creative!
Hello,
Do you know this recipe is wrong in the cookbook?
It says 1 1/2 cup butter.
I thought that seemed wrong but I’ve never made blondies before.
Frustrating!
We’re so sorry for this error! We found it a month after the book released. We’re very sad because Erin and I, her sister-in-law, and her husband all went through the book dozens of times for errors. The amount is supposed to be 1/2 cup. You can see the 1 in front of the 1/2 doesn’t look like the other 1s in the book, and even the grams measurement is 113g, which is correct. We think there must have been a weird space or something added to the design.
Oh my goooooooosh this is the place for gluten free friends to find the best Blondie recipe! I am addicted! Some tips I have are, use only gluten free flour no almond flour, I use King Arthur, use one teaspoon of salt and baking powder and one egg yoke and one whole egg for a crispier texture, and lastly cook for exactly 27 minutes at her recommended temp. DELICOUSSSSS <333
Hi Abigail, we’re so pleased you loved the blondies. Thank you for sharing your positive experience with us. Happy baking!
Great recipe. Came out perfect. The only comment I have is that next time I will use walnuts instead of pecans. I felt that the pecans weren’t the best nut for this recipe.
We’re so pleased you enjoyed the blondies, Abby! Walnuts sound like a delicious swap. Thank you for your kind feedback!
These blondes turned out perfect! I didn’t use almond flour, so I did 165g of King Arthur measure for measure GF flour as that’s what 1 1/3 cup of their flour weighs. They still had a great chewy texture and baked great.
We’re so pleased you enjoyed the blondies, Breanna! Thank you for sharing your positive experience with us!
Wow. Glad I looked careful. Was making this recipe out of your printed cookbook and the first ingredient says 1 1/2 cups (113 grams) of butter. As I opened the stick of butter (I had set aside 3 sticks for 1 1/2 cups) I saw that actually 1/2 cup is 113 grams. So in your cookbook there is a BIG typo in Mom’s Blondies!
Hi Ann, yes we’re so sorry for the typo! The error ran in our first round of prints for Let’s Bake Gluten-Free Vol. 1 before it was caught and corrected. When we ordered additional copies, we made sure this typo was fixed. The blog and newer editions of Vol. 1 contain the correct measurement. So glad you caught it in time! Hope you loved the blondies!
I have made these 3 times. Followed the recipe to a T. Used a 9 x 13 glass dish with parchment. YUMMY EVERY TIME!!!! THANK YOU:)
We’re so pleased to hear you enjoyed the blondies so much and that this has become a repeat recipe for you! Thank you for the positive feedback, K!
Really yummy but beware when baking in glass dish. I first did 30 monitors and it was pretty raw, then did an extra 15 and the edges were edible but 75% was raw. The cooked parts were amazing though!
Hi Grace, we’re sorry you had this experience, but we’re so glad you loved the flavor! Yes, glass pans distribute heat differently and these blondies may benefit from a lower heat and longer baking time in glass. We love using light metal pans for this one. We hope your next bake goes much better!
Hello, this Blondie recipe online says 1/2 c butter. Your cook book says 1 1/2 cup a butter. It sounded like a lot so I looked on line. It’s different!
Hi Lori, yes the correct butter measurement is 1/2 cup. Unfortunately that typo made it into the cookbook in our first round of prints. It has been noted on our book corrections page and corrected for future prints of the book. We hope you enjoy the recipe! Happy baking!
Can you help clear up confusion for me? The online recipe says to use 1/2 cup butter. The recipe in the cookbook says to use 1.5 cup butter. Is it .5 cup or 1.5? Thanks!
Hi Jenn, good question! The correct butter measurement is 1/2 cup. Unfortunately that typo made it into the cookbook. It has been noted on our book corrections page so that it will be correct in future prints of the book. We hope you enjoy the recipe! Happy baking!
I’ve made this twice now, and both times the middle comes out flat and seemingly still raw! I weigh out my gluten free flour (56 grams subbed for almond flour since I’m allergic to nuts). What am i doing wrong? I use KAF flour. It tastes great anyway lol!
Hi Rebecca, we’re so glad you loved the flavor! It sounds like you are following the recipe so it may be more of an oven temperature issue. Try extending the baking time at the current temperature to get the middle baked through. If that seems to brown the edges/top too fast, the blondies may do better in your oven at a lower temperature for a longer baking time to ensure an even bake. We hope this helps!
I have made this several times however it always comes out crumbly not chewy. Followed the recipe exactly
Any suggestions
oh my goodness so good!
in fairness, I didn’t gluten free flour so used combination of almond flour and all purpose flour. I don’t like chocolate so used butterscotch and vanilla chips as recommended. Last sub is that I added a tsp of almond extract ( we live at 8500 feet and couldn’t figure out what other liquid I could add to adjust for altitude).
So good!
Thanks for sharing your feedback and tips! We’re so glad you enjoyed the blondies!
You said do not sub sugar but i’m allergic to white sugar. any suggestions?
Hi Angelina, we’re sorry to hear about your sugar allergy! We rarely bake with sugar alternatives and with this recipe we don’t think they will produce the same results as white sugar. If you decide to try out a sugar alternative, we’d love to hear how it goes!