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.