Gluten-Free White Chocolate Blondies
Indulge in the decadent sweetness of Gluten-Free White Chocolate Blondies—an irresistible dessert that combines rich white chocolate chips with a tender, golden base. Perfectly crafted with a blend of gluten-free all-purpose flour and almond flour, these blondies offer a soft, chewy texture that's ideal for gluten-free baking enthusiasts. The buttery richness and the caramel-like flavor of brown sugar pair beautifully with optional additions of macadamia nuts for a delightful crunch. With just 15 minutes of prep and easy-to-follow steps, you'll have a batch of 12 indulgent squares ready in no time. Whether savored as a treat or shared at gatherings, these are bound to be a crowd favorite!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour blend
- 0.25 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup White chocolate chips
- 0.33 cup Optional: Chopped macadamia nuts
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
Add the eggs and vanilla extract to the wet mixture and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Stir until just combined—avoid overmixing.
Gently fold in the white chocolate chips. If using macadamia nuts, fold those in as well.
Pour the batter evenly into the prepared pan, smoothing the top with the back of a spoon or spatula.
Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake; the blondies will continue to set as they cool.
Let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out of the pan and onto a cutting board.
Slice into 12 squares or desired portion sizes and serve! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 295.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 612 mg | 47% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
