Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. This step ensures your blondies won't stick and makes for easy cleanup.
- In a medium-sized saucepan over low heat, melt the unsalted butter. Alternatively, you can melt it in a microwave-safe bowl in 30-second intervals, stirring in between, until completely liquid.1 cup unsalted butter
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and smooth.1 cup unsalted butter, 2 cups granulated sugar
- Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract. The mixture should look glossy and slightly thickened.2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Whisking these together ensures even distribution of the leavening agent and salt throughout the batter.1 ½ cups gluten-free all-purpose flour blend, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to avoid developing the gluten in the gluten-free flour too much. A few streaks of flour are okay at this stage.1 ½ cups gluten-free all-purpose flour blend, ½ teaspoon baking powder, ¼ teaspoon salt
- Gently fold in the semi-sweet chocolate chips (or your chosen mix-ins). Distribute them evenly throughout the batter.1 cup semi-sweet chocolate chips
- Pour the batter into the prepared baking pan and spread it evenly using your spatula. The batter will be thick.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Be careful not to overbake, as this can lead to dry blondies.
- Let the blondies cool completely in the pan on a wire rack before cutting them into squares. This resting period is crucial for them to firm up and achieve that perfect chewy texture.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave or oven for a warm, gooey treat.
