Gluten free baking, when not wanting to rely on commercial mixes, can be a tricky thing. As any seasoned baker knows, making one for one substitutions of any ingredient is never reliable; moreover, with the exception of (naturally gluten free!) flourless chocolate cake and hot fudge, acheiving moist and/or gooey textures can be somewhat of a challenge while chalky or dry textures are the downfall of many gf recipes. <br />This blondie recipe has become a runaway favorite at our house. Initially conceived as a gf potluck contribution, the blondies scratch that itch for something gooey and even a small square is satisfying. They come together easily in one bowl, and melted butter means not having to wait for it to soften. I've had great luck both doubling and halving it depending on my needs, and the mix ins can be altered to suit whatever you have on hand, though below is my favorite combo. A spiced molasses white chocolate chip version even made an appearance over the holidays. - nishis

Share: