Gluten-free blondies recipe – the ultimate buttery, fudgy, sweet, vanilla-kissed sister of a brownie. Best of all, you can make them in one bowl!
Gluten-free blondies recipe, anyone? Yep, it’s about time that I finally shared my classic blondies recipe in all its glory – it’s super easy to adapt to be low FODMAP, dairy-free and vegan too. Plus nobody would ever know it’s even gf!
Blondies absolutely do not get enough love in the gluten-free baking world.
I’ve been trying my utmost best to restore everyone’s faith in gluten-free brownies… and now I think it’s time I introduced everyone to a gluten-free blondie!
A blondie should have the exact same texture as a gooey, fudgy brownie – you know, the kind that you’d have for dessert with ice cream. NOT the type that ends up tasting like a chocolate sponge cake!
It should also have that lovely crisp, paper-like top – yet instead of tasting chocolatey, they taste like sweet vanilla. Pure heaven!
Why make my gluten-free blondies recipe?
- They’re super easy to make – they actually only require 10 minutes of effort, then put your feet up while they bake in the oven.
- You only need one mixing bowl to make this, so that means less washing up and less faff!
- The taste is absolutely *out of this world*. The texture is like a fudgy brownie… but they look and taste like nothing else.
- You’d NEVER know these were gluten-free… you’ll have to fight the muggles to keep them away from these!
- This is one of the few recipes on my blog with step-by-step recipe images and a full video tutorial. So basically, you can’t go wrong!
- This recipe is easily adaptable to be low FODMAP, dairy-free or vegan. See the FAQ section for advice on how to do that.
So what do my gluten-free blondies taste like?
Every bite is full of fudgy, sweet, vanilla, packed with chunky, meaty white chocolate chips. It’s gooey, super moist and has a lovely crisp top for a wonderful contrast of texture.
It’s so easy to say they’re a bit like brownies… when actually, they’re a different experience entirely! So if you haven’t tried them yet, now’s your chance.
Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method 👇🏻
Gluten-free blondies recipe: Ingredients
For the blondie base:
- butter, melted
- light brown sugar
- caster sugar
- large eggs
- vanilla extract
- gluten free plain flour
- xanthan gum
- cornflour (cornstarch)
- white chocolate chips
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling!
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten-free blondies recipe: Frequently Asked Questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten-free blondies recipe dairy free?
Of course! Simply use Stork hard margarine or any hard block of dairy-free butter.
Then use dairy-free white chocolate chips instead. That’s it!
Can I make your gluten-free blondies recipe vegan?
Yes! Follow the advice above to make these dairy-free, then all you’re left to contend with is two large eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg. I’d recommend using banana, aquafaba or an egg replacement powder.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 1 small, ripe banana (mashed)
I haven’t tested all of these egg-replacements so let me know how you get on in the comments below this post.
Is your gluten-free blondies recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
Is your gluten-free blondies recipe low FODMAP?
If you use any type of lactose-free white chocolate chips, then yes!
That’s the only change you need to make – then one blondie would be suitable for the elimination phase of the diet.
Do I need any special equipment to make your gluten-free blondies recipe?
In terms of kitchen gadgets, an electric hand mixer would make life a little easier, but these are actually really easy to make entirely by hand.
What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too!
Do I need weighing scales to make your gluten-free blondies?
In short… yes, yes and yes! And I wouldn’t advise attempting any of my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I make this recipe without xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.
As we’re using gluten free plain flour which has no xanthan gum added, I’d always recommend leaving it in. But if you struggle to tolerate it, feel free to omit it from this recipe.
Can I make your gluten-free blondies without/with less sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!
Sugar helps to achieve that nice crisp finish on the top of your blondies – so definitely remove/reduce at your own risk!
Can I use other sugar apart from brown sugar in this recipe?
Brown sugar not only adds a distinct taste, but it’s unrefined and contains molasses which will greatly contribute to the lovely gooey, fudgy finish of your blondies.
You’re welcome to substitute it for caster sugar, but I’d always recommend using brown sugar for these if you can.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
How long can I keep your gluten-free blondies for?
In an airtight container, they should last up to 3-4 days. If you intend to keep them any longer than that, see the info below on how to freeze them.
Can I freeze my gluten-free blondies?
Yep! You can freeze them for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it all first so you can defrost a slice at a time.
A single slice should take around 3-4 hours to thaw at room temperature.
Can I print your gluten-free blondies recipe?
Of course! Just hit the print button located on the recipe below 👇🏻 (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Gluten-free blondies recipe: Troubleshooting
My blondies aren’t fudgy and moist in the middle like yours. They’re more like cake. What did I do wrong?
If you followed the recipe to the letter, then it’s likely that your oven was either too hot, or they were in too long. Overbaking blondies will mean they have no moisture to them and become more like a cake.
Still perfectly edible, but not much of a blondie.
Also, remember, that if you use a bigger baking tin than mine, your mixture will be spread thinner. Which means they’ll cook faster!
My blondies are really wet in the middle instead of being fudgy. What did I do?
Firstly, make sure that you allow them to fully cool. They’re still ‘baking’ as they cool!
When they first come out of the oven, they’ll still be a little moist if you poke them with a skewer, but after allowing them to cool, they should be the perfect fudgy, consistency.
If you allowed them to fully cool, then it’s likely that you haven’t baked them long enough – in that case, they’ll definitely be more on the sloppy side. Instead of being nice and fudgy whilst holding their shape.
Gluten-free blondies recipe: Method
Preheat your oven to 160C Fan / 180C and prepare a 9×9 inch square tin with non stick baking paper – it needs to be fairly deep.
In a large bowl mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you no longer see the yellow of the liquid butter.
Add in your eggs and vanilla extract, mix until combined.
Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
Fold in your white chocolate chips.
Spoon / pour the mixture into your tin and bake in the oven for around 30-35 minutes. Spread the mixture to the edges so it’s nice and evenly flat.
The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
Remove from the oven and allow the blondie to completely cool in the tin before slicing into 9 or 16 slices.
Oh and here’s a printable version of my gluten-free blondies recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten-free blondies recipe using just one bowl! Super easy to make using the step-by-step recipe or video tutorial in this post. See the FAQ section above for advice on how to adapt this recipe to be vegan, dairy-free or low FODMAP.
- 250g butter, melted
- 130g light brown sugar
- 130g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 285g gluten free plain flour
- 1/4 tsp xanthan gum
- 1 tbsp cornflour (cornstarch)
- 200g white chocolate chips
- Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper - it needs to be fairly deep.
- In a large bowl mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you no longer see the yellow of the liquid butter.
- Add in your eggs and vanilla extract, mix until combined.
- Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.
- Fold in your white chocolate chips.
- Spoon / pour the mixture into your tin, spreading the mixture to the edges so it's nice and evenly flat. Sprinkle a few extra white chocolate chips on top.
- Bake in the oven for around 30 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!
- Remove from the oven and allow the blondie to completely cool in the tin.
- Once cooled, slice into 9 or 16 slices and enjoy.
Amount Per Serving: Calories: 316Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 59mgSodium: 123mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 4g
Nutritional info is estimated and not always accurate.
Thanks for reading all about my gluten-free blondies recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Don’t forget to pin this for later!