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.
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!
I’m new to being gluten free because of Hashimoto’s. It’s been a drastic change to go gluten free. These blondies satisfied all my sweet cravings without feeling like I was being limited. Chewy. Chocolatey. Delicious. I stored my leftovers in the freezer and I had a delightful treat for when I needed it. I am planning on making them again next week for our family 4th of July festivities!!
Thank you for such wonderful feedback, Tiffany! We’re so glad the blondies were such a success and that they’ve made it on the holiday menu this 4th of July. We hope your next batch is just as amazing!
These blondies are exceptional!
So soft, flavorful and delicious. I make these for everyone. Gluten free people or not everyone LOVES them. So happy I found you! The oatmeal pies, angel food cake, chocolate chip cookies. everything comes out DELICIOUS!
Aww, thank you so much, Elizabeth! We’re so pleased everyone enjoyed the blondies so much and that you’ve loved all the recipes you’ve tried so far. This means a lot to us!
These blondies have become my go-to recipe for literally any type of gathering. The texture is amazing and no one ever suspects they are gluten free. I’ve made them with all kinds of chips and nuts and will be making them for July 4th with red, white and blue M&Ms. For me, the secret is baking them in an aluminum pan and cooking exactly 25 minutes, no longer — that ensures they have the perfect amount of chew. Thanks for an amazing recipe, Erin!
Aww, we’re so happy to hear you love recipe enough to make it so many times. We love that you have it down to a science. And all of those mix-ins sound fun. Thank you for sharing with us, Susan!
2nd time this week to make these. So, yeah, they’re a hit. I mix my own flour (corn, rice and potato starch) and then also put in the almond flour. I mixed it up and put in macadamia nuts–wow! thanks for an easy ‘pantry item’ treat.
We’re so pleased the blondies were such a hit! And it’s great to hear they worked well with your homemade gf blend, Gina. Thanks for sharing!
so buttery and so fluffy. Delicious!
We’re so glad you enjoyed the blondies, Gina! Thank you for the kind feedback!
In your cookbook with this recipe it says 1 1/2 cups butter. I’m not sure if you knew this, I thought it sounded like a lot of butter and should have measured in grams. Will have to try again only using a 1/2 cup butter.
Hi Lily! Yes, unfortunately a few typos made it into the cookbook despite multiple rounds of proofreading/edits completed by multiple people. We are so sorry about these mistakes—Erin and the whole team feel just awful that they slipped through. The “1” in front of the “½” doesn’t match the other numbers in the book, and the gram measurement (113g) is actually correct. We think a weird space or formatting glitch got added during the design process. Even the printer said things like this are really common in publishing, but we still feel terrible. Thank you so much for understanding and for being part of this gluten-free baking journey with us!
Delicious! This recipe doubles nicely.
Hi Hope, we’re so glad you loved the blondies! Thank you for sharing your positive experience with us!
I have made these many times and everyone loves them! I usually use peanut butter chips and chocolate chips. Delicious!
We love to hear this, Julie! Thank you for coming back and sharing this great feedback with us. We’re so glad the PB chip/chocolate chip combo has been such a hit!
I love these! I have made them several times. I like to change them up sometimes by using butterscotch and white chocolate chips. I’m really anxious to try some of your other recipes.
We’re so pleased to hear this recipe has become such a go-to! Those substitutions sound delicious. Thank you for sharing your positive feedback with us, Althea. We hope your next bake is just as amazing!
Hi Erin.. love all your recipes but question. Have your cookbook with this recipe and it shows 1 1/2 cups butter (113 grams)., this recipe shows 1/2 cup which would then make sense at 113 grams. which is correct?
Hi Mia! Thank you for your question! This recipe is correct (1/2 cup). A typo made it into the cookbook and we were so upset when we discovered it! After multiple rounds of proofing from multiple people and still that “1” got added to the measurement unfortunately. It has been corrected for future prints of the book. We hope you love the blondies!
I used all chocolate chips and these turned out so chewy around the edges and tender in the middle. I’ve been loving your recipe and insight like using almond flour to add flavor. Thanks for sharing!!!
We’re so pleased you loved the blondies so much, Becca! Thank you for taking the time to share your positive feedback with us!