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Magic Blondie Bars

Magic Blondie Bars

Gluten Free Magic Blondie Bars
If you don’t love blondies, then I don’t even know you any more.

And these aren’t just any blondies. These are magic blondies. Maglondies? Blonmagics? What’s all the magic about? I’ll tell you.


Somebody slap me.

[Kindly ignore the fact that the glass of milk you see says “WINE” on it.]

Blondies are an excuse to eat lots of butter and brown sugar. Magic blondies are in a class by themselves. I may teach my children that food isn’t love. You can love food but food itself isn’t said love. It’s just food.

But lust is a horse of a different color. And these are some lusty blondes. Awkward? Please excuse me. I’m not in my right mind.

I’ve been eating fried food with pita (highly recommend). And magic blondies while no one is looking (likewise, not my worst idea). And reading books about food (not sure if I recommend that one; Kitchen Confidential was way better). It’s clouding my brain. Which is leading to all manner of disturbing dreams. For instance? Last night, I did my utmost to convince an older gentlewoman holding an estate sale that the price tag on a high end purse she was selling said “FREE.” Who does that? Me, apparently. I do that. In my dreams. I’m a tightwad and a liar in my dreams. At least here, with you, I’m just a tightwad. We call it frugal. We say inexpensive. And affordable. And it is virtue – not vice.

I’m so glad you’re here. But what must you think of me.

These blondies are just conversation starters. You could swap out the white chocolate chips for semi-sweet chocolate. The cereal makes ’em chewy and adds some texture. Some bite. Twice as nice. But maybe you feel like making ’em straight up, no cereal. It’s a free country. Try adding some chopped pecans instead. Or maybe chopped walnuts. Love coconut? Go for it. I won’t judge. I like to eat these straight out of the fridge. Solid. But maybe for you and yours it’s go smooth or go home. You bake these until they are brown around the edges and just set in the center. When they’re just cool, they’re smooth and ooey. Maybe that’s how you roll.

Just keep rolling. And baking. And coming here. ‘Cause I’m kinda sweet on you.

Magic Blondie Bars
Recipe Type: Dessert
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 16
Blondies with white chocolate and cereal flakes
  • 1 cup all-purpose gluten-free flour (I use Better Batter)
  • 1/2 teaspoon xanthan gum (omit if using Better Batter)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon (pinch) baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup packed light brown sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 extra-large eggs, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1 cup crushed gluten-free cereal of choice (I used something flaky)
  • 2/3 cup white chocolate chips
  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with crisscrossed pieces of parchment paper, greasing with unsalted butter below, between and on top of the sheets, allowing the sheets to overhang the pan slightly (so you can use them to lift the bars out after baking). Set the pan aside.
  2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk until well combined (making sure to break up any lumps in the brown sugar). Add the butter, and mix until the batter is crumbly and moist. Add the eggs and the vanilla, and beat until the batter is smooth and shiny.
  3. In a separate medium size bowl, place the crushed cereal and white chocolate chips and toss to combine. Add the cereal and chips mixture to the batter, and mix gently to fold them in until they are evenly distributed throughout. Scrape the batter into the prepared pan, and spread into an even layer.
  4. Place the pan in the center of the preheated oven and bake for 20 to 25 minutes, or until the edges are beginning to brown and the bars are just set in the middle. Rotate once during baking. Cool completely in the pan before removing it to a cutting board by the pieces of parchment paper. slicing into squares with a cold, wet serrated knife.
  5. Serve chilled or at room temperature. These will keep in an airtight container in the refrigerator for over a week, or in the freezer for a long time.

Feel free to play around with this recipe. Omit the cereal and add chopped nuts or shredded coconut (or a combination of the two) in an equal amount. Swap out the white chocolate chips for semi-sweet chocolate chips. Or butterscotch chips.
This recipe can be doubled easily. Bake in a 9 inch by 12 inch pan, for about 40 minutes, rotating once during baking.
Better Batter weighs 165 grams per cup of all-purpose GF flour. For best results, if you are using another all-purpose gluten-free flour, measure out 165 grams per cup.

Me (It’s Nicole)

P.S. My cookbook is selling like hotcakes on amazon lately. Are you telling your friends about us? **Thank you** From my the bottom of my heart.

P.P.S. I hope I didn’t just jinx it.

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  • Sarah Hunter O’Brien via Facebook

    now, if only I could source butterscotch chips that are gf. My kids miss Butterscotch blondies the most. Peanut butter chips are good too, but not the same. Any ideas?

  • Dana Baker Coughlin via Facebook

    @Sarah–I use Guittard butterscotch chips

  • Pamela G

    hahahhhaaa….i need spell check…i meant SHARING like this!!! soooooo sorry!!

    • Nicole

      Hi, Pamela,
      Don’t be silly! I understood what you meant. ;)
      I’m so happy that you’ll be able to make blondies, since they have such memories for you! I’m such a blondie girl. Well, I’m definitely a brunette, but I’m partial to blondies. That sort of thing.
      xoxo Nicole

  • Sarah Hunter O’Brien via Facebook

    just found something that says Hershey’s and Krogers are gf (we don’t have Krogers here, but will look for Hersheys or Guittard) Thanks!

  • Lois Martin via Facebook

    Yes we use Kroger chips

  • Kadren

    Totally telling everyone about you, your blog, AND cookbook. Keep up the awesome work!!!

    • Nicole

      Hi, Kadren,
      It’s nice to hear from you! Thank you so much for the kind words – and for spreading the word. I think it’s working! ;)
      xoxo Nicole

      • Kadren

        I’m hoping that I will have more time again. The girls started school last week so it has been a whirlwind around here. Going to make the new french bread recipe this afternoon. The kids can’t wait!! :) I’ve been reading the blog, I just haven’t had time to comment! Thanks!!! :)

        • Nicole

          Hi, Kadren,
          If anyone can make french bread work with bean flours, it’s you! If you have a moment, I’d love it if you’d report back. I think other readers really benefit from your experience, since it is different from mine. Oh, and back to school is crazy-making in the beginning, but I do love this time of year – and having the house to myself for a few hours!
          xoxo Nicole

  • Carla

    I’ve been wanting to try some other flours in my baking like flax, buckwheat, etc. and wondered how that would work with the Better Batter. I don’t like the bean flour mixtures. Thanks

    • Nicole

      Hi, Calra,
      I’m not sure what you’re asking. If you’re asking if Better Batter has flax and buckwheat, it doesn’t. You can find the ingredients on their site: http://shop.betterbatter.org/products/all-purpose-flour-20-oz. If you’re asking about adding those flours into a recipe in which you are already using Better Batter, the addition of other flours into the recipe will change & unbalance it, so I wouldn’t recommend that. I don’t make my own blend, so unfortunately I can’t advise you on how to create an all-purpose flour using flax and buckwheat. Sorry I couldn’t be more help.
      xoxo Nicole

      • Carla

        Thanks for trying, I wasn’t very clear. I was really wondering if I could decrease the Better Batter by a 1/3 cup or so and replace it with a differnet kind of flour and it would work. I’ve read how these flours and ohers are pack w/lots of good stuff but am not real sure how to use them.

        • Nicole

          Hi, Carla,
          If you’re looking to incorporate nutritious flours like that into your baking, I suggest you visit Carrie Forbes’ blog at http://www.gingerlemongirl.blogspot.com. She is super knowledgeable about that, and would be more than happy to help you out. Unfortunately, you can’t just omit some Better Batter from one of my recipes and sub in some of those flours. I hope that’s helpful!
          xoxo Nicole

  • Pingback: Weekly Gluten-Free Roundup – September 18, 2011 « Celiac Kitchen Witch()

  • Tammie

    I made these for our trip up to the cabin over the weekend and they’re awesome!!! A huge hit with everyone :) I used coconut instead of cereal and dark chocolate chips instead of white – so amazing! Thanks for the recipe Nicole!!

    • Nicole

      Hi, Tammie,
      I’m so happy to know that these were a hit – and that you customized them. Love it! Thank you for the update. I love an update. :)
      xoxo Nicole

  • Marian S.

    I finally ordered some Better Batter and tried my great grandma’s bread recipe. Oh my god!! So then I made these blondies, well, I supervised my 4.5 year old while he made them. He chose Honey Nut Chex, and we used chocolate chips and we are keeping them in the fridge which makes then so awesome and delicious!! He’s been hooked in the kitchen and we have you to thank!!

    • Pamela G

      mmm….i like his style!!! I’m going to try the honey nut chex, too!

    • Nicole

      Hi, Marian,
      I’m so glad you’re having so much fun with Better Batter. Honey Nut Chex sound like a perfect choice for these bars. Brilliant!
      xoxo Nicole

  • Tanya

    How do u think it would be to use oats instead of cereal? We dont have many cereal choices but a ton of gf oats? I soooooo want to make these this weekend!!!

    • Nicole

      Hi, Tanya,
      Just plain oats are going to be a bit heavier than cereal, and not as flavorful. Maybe you could make the oats into granola first, and then use that?
      xoxo Nicole

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