Chewy gluten-free blondies made with toasty brown butter, chopped dark chocolate, and crunchy pecans. Made with oat flour and rice flour, these blondies are full of butterscotch flavor.
You guys, these blondies are really good. The recipe is simple, but the result is truly delicious. They’re buttery and gooey, sweet and salty, and the pecans really put them over the top.
This recipe makes blondies that are chewy and fudgy with a thin, crinkly top. They taste like deep buttery caramel or butterscotch. You can keep them simple, or customize them with add-ins: toasted pecans, walnuts, dark chocolate, or white chocolate chips.
The Difference Between Blondies and Brownies
You might have guessed: the main difference between a blondie and a brownie is the chocolate.
In the simplest of terms, a blondie is a brownie without the chocolate. In fact, blondies are occasionally referred to as “blonde brownies”.
Both have a very similar texture: chewy, a little dense, gooey in the middle with crunchy edge pieces.
But blondies have a completely different flavor – though still just as rich and delicious. Think sweet brown sugar and rich toasty brown butter. Add to that some aromatic vanilla and natural butterscotch notes from gluten-free oat flour.
How to Make Gluten-Free Blondies
You know I’m big on easy — and dare I say “lazy” — recipes like these one-bowl blondies.
What makes this one of my favorite easy desserts is the simple mixing process. This blondie recipe is a one-bowl recipe that you can whip up in under 15 minutes. No electric mixer required.
And since we’re using browned butter in this recipe, you don’t need to wait for your butter to come to room temperature either. (Making this the perfect recipe for procrasti-bakers like me!)
How to Make Brown Butter
The nutty toasted flavor of beurre noisette (i.e. brown butter) really makes these gluten-free blondies something special. And since we’re melting the butter anyway, why not go the extra little step and make browned butter.
Making brown butter is a simple trick that can totally elevate the flavor of your blondies or other baked goods.
To make brown butter, start by heating butter in a heavy saucepan over medium-low heat. The buyer will start to separate into butterfat and milk solids. It will foam, but just keep stirring. The milk solids will begin to brown and caramelize.
Once the butter smells fragrant and nutty, take it off the heat and pour it into a large mixing bowl. Let it cool, and you’re ready to use it in this blondie recipe.
How to Substitute Homemade Brown Sugar
Oops! Did you run out of brown sugar?
That okay – check out this easy homemade brown sugar recipe made with just two ingredients:
- White sugar
For each cup of brown sugar that your recipe requires, substitute 1 cup of granulated white sugar and 1 tablespoon of molasses.
So for those keeping score at home, you’ll need to substitute ⅔ cup of white sugar and 2 teaspoons of molasses for the ⅔ cup of brown sugar cakes for in this recipe.
Tips for Making Gluten-free Blondies
What can I substitute for gluten-free flours?
This recipe uses a mix of oat flour, white rice flour, and cornstarch. You can substitute another starch – like tapioca or potato starch for the cornstarch.
If you have a pre-made gluten-free flour blend that you like using, go ahead and substitute an equivalent amount for the flours in this recipe. If your pre-made blend already contains xanthan gum, you can omit the xanthan fun I call for in this recipe.
What can I substitute for nuts?
You can add up to 2 cups of your favorite add-ins to this blondie recipe. I call for chopped toasted pecans and dark chocolate chips in this recipe. I like this combination for a nice balance of bitterness/sweetness and crunch. But walnuts, white chocolate, toffee bits, and even dried cherries would all be welcome additions to this gluten-free Blondies. Of course, you can also leave the nuts out completely!
Can you freeze blondies?
Yes, they freeze well for up to two months! Make sure they’re completely sealed so they won’t dry out.
How long will blondies keep?
About 2-3 days at room temperature in an airtight container.
How do I cut neat squares?
Let the blondies cool completely – at least a couple hours – so they have time to set. Then transfer to a cutting board, and cut with a sharp knife. (And hey, I know everyone raves about warm cookies, but I think they taste best once they’ve cooled to room temperature.)
- 1 1/3 cup (120 grams) oat flour
- 3/4 cup (120 grams) white rice flour
- 1/4 cup (40 grams) corn starch
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 16 tbsp (2 sticks/226 grams) unsalted butter
- 2/3 cup (130 grams) granulated sugar
- 2/3 cup (130 grams) packed light brown sugar
- 2 large eggs
- 1 1/2 cup (260 grams) semisweet chocolate chips
- 1 1/2 cup (150 grams) chopped pecans, toasted
- Preheat the oven to 350. Prepare a 9x13 pan with parchment paper or non-spray.
- In a small saucepan, brown the butter.
- In a small mixing bowl, whisk togher the flours, starch, baking soda, xanthan gum, and salt until thoroughly blended. Set aside.
- In a large mixing bowl, stir together the sugars and butter. Mix in the eggs and vanilla. Stir in the flour mixture until thoroughly blended.
- Stir in most of the chocolate chips and pecans, reserving a handful.
- Spread the batter in the prepared pan. Scatter the reserving chocolate and nuts evenly over the top.
- Bake for 20-25 minutes, until the top is golded brown and the edges are firm. Cool in the pan on a cooling rack.
- 9 x 13 pan prepared with bottom and sides lined with parchment paper
- Use the parchment paper as a "sling" to lift the blondies from the pan, and transfer them to a cutting board.
- Use a long, sharp knife to cut the blondies into 24 pieces.
- Store the blondies in an airtight container for 2-3 days, if they last that long 🙂
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 278 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 36mg Sodium: 86mg Carbohydrates: 31g Fiber: 2g Sugar: 19g Protein: 3g