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blondes have more fun

blondes have more fun

These blondies can be made as cupcakes (recipe below is for cupcakes), as a cake (shown here – I was lazy), as bars, in a loaf pan, in a bundt pan, in the palm of your hand (okay not really).  I have most often made them as cupcakes, mainly because I have made them to travel for my kids’ school birthday parties — where, by the way, they’re always a big hit & need no icing.  Who needs icing when you have chocolate chips?

This is another one of those recipes that I have made since antediluvian times, including during the (**now shameful**) days of gluten, & about which I feel somewhat paternalistic and reluctant to share.  But I am holding my breath and jumping in with both feet.  So, without further ado:

2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 cups packed brown sugar (light or dark, either is fine)
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.  Grease a standard 12-muffin tin & set aside.

2. In a small bowl, combine flour, xanthan gum, baking soda, & salt.  Set aside.

3. In a large bowl, cream butter and sugar until light & fluffy.  Add eggs, one at a time, and vanilla, and beat until well combined.  Add flour mixture slowly (but reserve a tablespoon or so in the bowl), and beat until just combined.  Toss the chocolate chips in the reserved flour mixture (this will prevent the chocolate chips from migrating to the bottom of the dough when it’s baked), & then fold them into the dough until they’re evenly distributed.

4. Distribute the dough evenly between the muffin cups.  Bake in the center of the preheated oven for about 20 minutes, give or take, until the cupcakes are golden & a toothpick inserted into the center of one of the cupcakes in the center of the muffin tin comes out with no more than a few moist crumbs attached.


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  • […] Way, way back in the recipe archives, you’ll find a recipe for gluten-free blondies. […]

  • August 1, 2011 at 9:53 PM

    I looooove these blondies. I made them as cupcakes with white chocolate chips, used Better Batter flour, and iced the cakes with chocolate ganache. Next time, I’ll make the icing butterscotch flavored.

    • Nicole
      August 2, 2011 at 9:40 AM

      Hi, Farida,
      That sound perfectly decadent! Yum.
      xoxo Nicole

  • July 14, 2011 at 12:53 AM

    This recipe looks wonderful! Can’t wait to try it. I wonder though if I can substitute oil for the butter. We have dairy issues as well. Someone mentioned being sugar free too. What did you substitute for sugar?


    • Nicole
      July 14, 2011 at 8:42 PM

      Hi, Heather,
      Oil would not be an effective substitute for the butter in this recipe. I would suggest nonhydrogenated vegetable shortening instead. Spectrum makes one, and it’s great. I have never made these sugar-free, so I’m afraid I can’t help you with that one!
      xoxo Nicole

  • Nicole
    October 17, 2009 at 7:50 PM

    Hi, Laura,
    That’s a shame, but at least they still tasted delicious. Thanks for posting.

  • Laura
    October 17, 2009 at 12:52 PM

    Tried these last night in a muffin tin. They overflowed the cups- I filled them too high! But my kids are gobbling them up. Great recipe, I will try it again.

  • Nicole
    July 28, 2009 at 5:37 PM

    Hi, Amy,
    Blondies are lovely. I actually prefer them to brownies. And, yes, knowing what to expect it half the battle!

  • Hi Nicole!

    I hadn’t heard of Blondies until a couple of months ago and since then I’ve seen them over and over again…it might just be time for me to make these.

    And just so you know – some of my best recipes are those that I used to make before going GF and sugar-free – and I’ve converted them. There are a wealth of foods I’ve never even eaten the ‘normal’ way and I have to guess at what they should taste like. :)

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