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, achieving moist and/or gooey textures can be somewhat of a challenge while chalky or dry textures are the downfall of many gf recipes.
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.
Ingredients
1.
16 tablespoons (2 sticks) butter, melted
2.
2 cups light brown sugar
3.
2 eggs
4.
2 tablespoons vanilla
5.
1 1/2 cups almond flour (not to be confused with
almond meal; Honeyville Farms makes my favorite)
6.
1/2 cup coconut flour (Tropical Traditions brand
is great)
7.
1/4 teaspoon salt (or, if you're me, a half tsp)
8.
1/2 cup dried cherries
9.
1/2 cup dark chocolate, cut in to chunks
10.
1/2 cup hazelnuts, toasted
Directions
Preheat oven to 350 and line a 9x13 pan with parchment. Make
sure your eggs are out of the fridge/not-too-cold. Start by melting your butter
(microwave is fine, but browning it on the stove is even better if that's your
thing). Let it sit off the heat to come to room temp while you do the
following:
Prep your mix-ins: Chop up your chocolate; toast your
hazelnuts by heating them in a skillet until fragrant (5 minutes or so).
Now mix your no-longer-hot butter and brown sugar vigorously
with a whisk or spoon until evenly caramel-colored and smooth.
Add eggs one at a time, mixing them in thoroughly. Stir in
vanilla.
Stir in both flours and the salt. I like to quickly blend
the flours with eachother at the top of the bowl before mixing them in to the
wet ingredients below. Overmixing isn't too much of an issue, but there's no
reason to go overboard. Once combined, dump in the chocolate, cherries, and
hazelnuts and fold in to the batter until evenly distributed.
Spread your thick batter evenly into your prepared pan,
tapping it against the counter to get out any air bubbles. Now in to the oven
for 30-40 minutes (depending on your desired gooeyness factor).