Mini Blondies

These mini blondies have the texture of a brownie with the taste of an ultra-chewy cookie, all in a miniature muffin shape.

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 17

Yield: 24 blonde brownies

1 ⅛ cups (158 g) all purpose gluten free flour blend (I like Better Batter in this recipe; please click thru for more details)
½ teaspoon xanthan gum omit if your blend already contains it
¼ cup (36 g) cornstarch
¼ teaspoon kosher salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter at room temperature
2 (100 g (weighed out of shell)) eggs at room temperature, beaten
2 teaspoons pure vanilla extract
4 ounces semi-sweet chocolate chips

Preheat your oven to 400°F. Grease the wells of a 24-cup miniature muffin tin thoroughly with cooking oil spray.
In a large bowl, place the flour blend, xanthan gum, cornstarch, salt, baking powder, baking soda, and granulated sugar, and whisk to combine well.
Add the brown sugar and whisk to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients, and place the butter, eggs, and vanilla, mixing to combine after each addition. At the end, mix well until the batter appears thick and glossy.
Add the chocolate chips, and mix until the chips are evenly distributed throughout the dough.
Fill the wells of the prepared muffin tin fully with the batter. If your muffin wells are on the larger side and your batter doesn't fill them all, leave some empty of batter and fill halfway with water to ensure even baking.
Place the tin in the center of the preheated oven and bake for 5 minutes. Reduce the oven temperature to 350°F.
Continue to bake until the blondies are puffed and golden brown, and a toothpick inserted in the center comes out clean (about 12 minutes more).
Remove the tin from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Originally published on the blog in 2014. In 2022, more photos, video, and more text resources added; recipe simplified slightly.

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