Blondies are like a second-generation brownie. They're cakey and comforting and awesome with milk, but teeming with vanilla, toffee, and brown sugar in place of all that chocolate.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
1 hr 30 mins
Yield:
Serves 16 (serving size: 1 blondie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.

  • Combine brown sugar, melted butter, and oil in a medium bowl; stir with a whisk until blended. Add vanilla and eggs, stirring with whisk until blended. Gradually add flour mixture, stirring until blended. Fold in minichips, brickle chips, and pecans.

  • Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

185 calories; fat 9.6g; saturated fat 3.7g; mono fat 3.4g; poly fat 1.2g; protein 2.2g; carbohydrates 24.2g; fiber 1.1g; cholesterol 32mg; iron 0.6mg; sodium 129mg; calcium 37mg.
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