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If you’re looking for the best gluten free blondies out there stop right there!
Because I have the perfect gluten free blondie recipe for you.
These gluten free blondies are fudgy, vanilla-y and packed with chunks of white chocolate.
What more could you want for an easy, fuss-free gluten free bake?
What are gluten free blondies?
Imagine a gluten free brownie which tastes like vanilla and is packed with white chocolate chunks.
Gluten free blondies are a brownie-like bake, with the same fudgy texture and crackled top, but vanilla-flavoured.
Instead of being made with melted chocolate and cocoa powder, these gluten free blondies are made with vanilla extract with chunks of white chocolate.
A lot of people think blondies are just white chocolate brownies, but they’re not at all!
They’re made in a really similar way to brownies using similar ingredients, and the wet batter creates the delicious fudge-like brownie texture.
Over-bake them and they’ll turn out more cake-like, so it’s really important to follow the recipe!
What do I need to make gluten free blondies?
To make these gluten free blondies you only need a handful of basic ingredients.
There’s a full printable recipe card below, but for the shopping list you’ll need the following:
- 200g unsalted butter
- 100g caster sugar
- 150g light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 225g plain gluten free flour
- 200g white chocolate chips
I like to use a mixture of caster sugar and light brown sugar in this recipe.
Using brown sugar creates a lovely caramel-like flavour and colour in the blondies without it being too grainy or syrupy.
I used a standard vanilla extract from the supermarket and a basic gluten free flour blend such as FREEE or Asda’s own.
If you’re reading this in America you’ll want to use an all-purpose gluten free flour blend.
For the white chocolate chips I usually use the Sainsbury’s own baking ones or the Dr Oetker ones.
You could also chop up a block of white chocolate if you’d prefer.
Gluten free blondie recipe FAQs
I’ve made many, many batches of this gluten free blondie recipe so I’ll try to answer a few of the most-common questions here:
Can this gluten free blondie recipe be made dairy free or vegan?
I haven’t personally tried a dairy free version of these blondies but I can’t imagine why it wouldn’t work.
You’d just need to substitute the butter for a dairy-free version such as Stork baking block and switch the white chocolate for a dairy free version.
The eggs are pretty integral to this recipe so I’m not sure it would work with a vegan egg replacement.
Why did my gluten free blondies sink?
I used a 9×9-inch square baking tin for this recipe so if you use a smaller tin your blondies may be a lot thicker.
You’ll need to adjust the cooking time if so, otherwise the brownies won’t cook in the middle.
This could cause them to sink in the middle – it’s best to take them out when they only wobble a little in the centre.
My blondies won’t set?
When you take the gluten free blondies out of the oven they should still have a little wobble to them.
It’s really important to let them cool COMPLETELY before cutting them up.
The blondies will still be cooking in the centre and will set as they cool.
You could try popping the blondies in the fridge to set them further – if they still don’t set then they are probably under-baked.
My blondies look more like cake?
If your blondies look pretty firm and cake-like in the centre they have been over-baked.
Every oven is slightly different so it’s best, if you’re not sure, to keep checking your blondies when they’re in the oven.
If you notice they are not wobbling at all after less time in the oven then it’s time to take them out.
Again, using a different-sized tin will also affect the baking times.
My gluten free blondies recipe
So if you fancy making my gluten free blondies, here’s the recipe you’ll need!
It’s a really easy one-bowl recipe and is perfect if you’re already a fan of gluten free brownies.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten Free Blondies
These easy gluten free blondies are a tasty vanilla-flavoured bake with the texture of a fudgy brownie. The best gluten free blondie recipe! This recipe makes 16 squares.
Ingredients
- 200g unsalted butter (melted)
- 100g caster sugar
- 150g light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 225g plain gluten free flour
- 200g white chocolate chips
- 50 white chocolate (for drizzling)
Instructions
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 9-inch (23cm) square baking tin with baking paper and set to one side.
- In a large mixing bowl add the melted butter, caster sugar, light brown sugar and vanilla extract. Beat with an electric mixer (or wooden spoon) until combined.
- Add the eggs to the mixture and beat again with the mixer until it starts to thicken. It should go slightly paler and fluffier - after around a minute or so of whisking.
- Add the gluten free flour and white chocolate chips to the mixture and fold in using a spatula or wooden spoon, until there are no pockets of flour visible. It's important to fold and not beat the mix so you don't expel the air from it.
- Pour the batter into the lined baking tin and spread out into an even layer using a spatula. Bake for around 20-25 minutes until the blondie is golden on top. It should still wobble slightly in the centre.
- Remove the blondie from the oven and allow to cool completely in the tin before slicing up into squares. Once sliced up, drizzle with melted white chocolate to finish.
Notes
- It's important to let the blondie cool completely before you cut into it, otherwise the centre will not set. You can speed this up by refrigerating it.
- You want the blondies to be a golden brown on top with a slight wobble when you remove them from the oven. If the mixture is very wobbly you may need to give it slightly longer. If it is too firm it is over-baked and will be more cake-like.
- The blondies can be frozen once baked and cooled completely.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 29mgCarbohydrates: 34gFiber: 0gSugar: 23gProtein: 3g
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These easy gluten free blondies are a tasty vanilla-flavoured bake with the texture of a fudgy brownie. The best gluten free blondie recipe! This recipe makes 16 squares.
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
- Easy triple chocolate brownies
- Apple and blackberry crumble
- Gluten free tea loaf recipe
- Apple and salted caramel loaf cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this Gluten Free Blondies recipe?
Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
I LOVE your recipes, this one is definitely encouraging me to try baking again. I’ve not baked since being diagnosed in 2018, too depressing lol. But lack of options and flavour in gluten free products has made me look for other options. Have you found this https://www.paprikaapp.com/ it is a recipe app for Apple, Mac, Android and Windows it syncs over all platforms and has a browser section I simply paste the web address for your recipe into the app browser and then it downloads the recipe into the app complete with origin of the recipe and you can tweak it by highlighting sections and marking as eg photo or notes etc it’s great to keep your own collection of gluten free recipes to hand. No more folders in the kitchen or recipe card boxes in your own “scrawl” and you can share recipes as well. It’s great. Take a look.
Just made these but adapted the recipe slightly didn’t have any butter so made using stork block and replaced the white chocolate chips with chopped strawberries, smells and looks amazing, can’t wait to try now.
Sounds amazing!!
For future recipes, it would be helpful to have pictures of what the mixture looks like at different stages. Mine was extremely runny and too well over an hour to cook. The oven was at 160 and the middle was still raw but the edges were very dry – unfortunately I was not very happy