10tablespoons[140 g] unsalted butterat room temperature
3eggs150 g, weighed out of shell, lightly beaten at room temperature
1tablespoonpure vanilla extract
Remove the bars from the pan and place on a cutting surface. Using a large, sharp knife, slice into squares or rectangles and serve.
Originally published on the blog in 2011. Recipe scaled up for thicker bars, text, video, and photos all new.
For the corn flake cereal
I used Nature’s Path brand “Honey’d Corn Flake Cereal,” which is gluten free. Their “Fruit Sweetened Corn Flake Cereal” tastes nearly identical, and works well, too.For the chips
I used Nestle brand butterscotch chips, which are gluten free (but contain dairy). I chose them at first because one of my children doesn’t like white chocolate chips, and fell in love with the flavor here.If you prefer, you can use white chocolate chips (a classic in blondies). You can also use dark chocolate chips, or whatever flavor chip you like best with brown sugar.
Magic Gluten Free Blondies from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/magic-blondie-bars/