Why This Recipe Works
Chewy but crisp around the edges, blondies are simply butterscotch-flavored brownies that rely on brown sugar and butter to give them their signature flavor. We began our testing by swapping in our all-purpose gluten-free flour blend in our traditional blondie recipe. It was no surprise that these blondies had problems: They were flat, sandy, and greasy. To start, we scaled way back on the butter, from 12 tablespoons to 7 tablespoons, to eliminate the greasiness. The reduced amount of butter also lightened the batter so that the blondies now had a nice rise. Next we tested mixing methods and found that the key to getting that hallmark blondie “chew” was to use melted butter, rather than creaming the butter with sugar. To fix the sandiness, we added a couple tablespoons of milk, which helped to hydrate and soften the flours. For sweetening, we used a combination of light brown sugar (for its toffeelike flavor) and granulated sugar (for structure). To further enhance the flavor we used a substantial amount of vanilla extract (4 teaspoons), and a little salt to sharpen the sweetness. To add texture and flavor to the bars, we included both semisweet and white chocolate chips. The blondies required a longer than usual baking time to dry them out or else they tasted mushy.
IngredientsPrint Shopping List
|8||ounces (1 3/4 cups) ATK All-Purpose Gluten-Free Flour Blend (see related content)|
|½||teaspoon baking powder|
|½||teaspoon xanthan gum|
|7||tablespoons unsalted butter, melted and cooled|
|7||ounces (1 cup packed) light brown sugar|
|3 ½||ounces (1/2 cup) granulated sugar|
|4||teaspoons vanilla extract|
|½||cup white chocolate chips|
|½||cup semisweet chocolate chips|
Per Serving (Serves 16)
- Calories 236
- Cholesterol 37 mg
- Fat 9 g
- Sodium 141 mg
- Saturated 5 g
- Carbs 36 g
- Trans 0 g
- Dietary Fiber 1 g
- Monounsaturated 2 g
- Sugar 26 g
- Polyunsaturated 0 g
- Protein 2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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InstructionsMakes 16 bars
1. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.
2. Whisk flour blend, salt, baking powder, and xanthan gum together in bowl. In large bowl, whisk melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in eggs, milk, and vanilla until very smooth. Stir in flour mixture with rubber spatula until flour is completely incorporated and batter is homogeneous, about 1 minute. Fold in white chocolate and semisweet chocolate chips. Scrape batter into prepared pan and smooth top with spatula.
3. Bake until deep golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking.
4. Let blondies cool completely in pan, about 2 hours. Using foil sling, remove blondies from pan. Cut into squares and serve. (Blondies can be stored in airtight container at room temperature for up to 2 days.)