Brown Butter Gluten-Free Blondies with Almond Flour
yields: 16 blondies
Ultra chewy gluten-free blondies that taste caramelized from browned butter and dark brown sugar. Infinitely customizable with your favorite add-ins!
Ingredients
- ½ cup + 2 tablespoons (125 g) dark brown sugar, I recommend organic for the best texture, see note
- ¼ cup (50 g) granulated sugar
- ½ cup (113 g) unsalted butter
- 1 cup (112 g) Bob's Red Mill super-fine blanched almond flour
- ¾ cup (84 g) Bob's Red Mill tapioca flour
- ½ cup (80 g) Bob's Red Mill sweet rice flour, different from "white rice flour" or "brown rice flour"
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup + 2 tablespoons semisweet or bittersweet chocolate chips, divided
- Alternative: Add up to 1½ cups total add-ins of your choice: chocolate chips, toasted nuts, white chocolate, m&ms, chopped chocolate, sprinkles, candy bar chunks
INSTRUCTIONS
- Preheat oven to 350°F and line an 8x8 metal baking pan with parchment paper.
- Measure the sugars into the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer.
- In a small saucepan, melt and brown the butter, taking care not to burn it. It should melt, then foam up, and when the foam begins to subside, it will be light brown and nutty. Pour the browned butter over the sugars and mix to combine. Let cool for at least 10 minutes.
- Meanwhile, sift together the almond flour, tapioca flour, sweet rice flour, baking powder, baking soda, and salt in a medium bowl.
- When the butter has cooled for at least 10 minutes, add the egg and vanilla extract and mix until combined, scraping down the sides as needed. Continue mixing for another minute.
- With the mixer on low, slowly add the dry ingredients, scraping down the sides, and mixing until just combined. Add ½ cup chocolate chips and any mix-ins and mix until just evenly distributed.
- Evenly press the dough into the lined baking pan. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
- Bake for 28-30 minutes, until the edges are golden brown and crisp and the top is just set, but still soft. Remove from oven and let cool in the pan for at least 10 minutes before carefully using the parchment paper to lift the blondies out of the pan. Cut into 16 squares and serve.
Notes
Dark Brown Sugar: I recommend organic dark brown sugar because it has a higher molasses content, which will make the bars more moist and gooey in the center. Conventional dark brown sugar will also work and you could also add ½ teaspoon of molasses if you have it.
Grain-Free Version: You can substitute the sweet rice flour with additional tapioca flour by weight, but your results will be a bit less chewy.
Nut-Free Version: For a nut-free version, replace all three of the flour measurements in the recipe with the following sorghum blend and reduce the baking time to 25-27 minutes:
- ½ cup + 2 tablespoons (80g) sorghum flour
- ¼ cup + 3 tablespoons (70g) sweet rice flour
- ½ cup + 1 tablespoon (63g) tapioca flour/starch
