Magic gluten free blondies are rich brown sugar bars with the extra chewy texture of corn flake cereal added to the batter. My favorite chips here are butterscotch, but the choice is yours.
Magic gluten free blondies aren’t actual magic. I don’t want to mislead you. You might know them as magic bars, or you might not know them at all.
They’re really just blonde brownies with flaky cereal baked in. The cereal acts almost like oats do in baking, since they hold their shape and create a chewy texture.
Other than the cornflakes, brown sugar is the star ingredient in this recipe. Since there’s so much brown sugar, it caramelizes beautifully and almost invisibly in the oven.
The baked edges of the bars taste almost like they’re kissed with caramel. Listen, if you don’t like sugar, or have to avoid it, this is not the recipe for you.
Cereal in these blondies makes them magical 💫
When I was a kid, we had “dream bars.” To this day, I can’t figure out if that’s a real thing, or if it was just a peculiarity of my childhood.
But everyone loved them, with their chewy texture and sweet brown sugar taste. Only many years later did I figure out that they were essentially blondies with Post brand Grape Nuts Flakes cereal in the batter.
But Grape Nuts flakes, if they still exist, are most certainly not gluten free. But we don’t need them.
The cereal flakes in this gluten free blondies batter layer together, surrounded by that delightful mixture of brown sugar and vanilla. If you look closely at the recipe, you’ll see that it has more brown sugar than it even does flour. That isn’t an accident.
Selecting the right cereal
There are a number of available gluten free cereals that come in flake form, but most of the flakes are strangely very thick. Nature’s Path gluten free corn flakes are relatively thin—although not as thin as Kellogg’s.
There aren’t many available brands of gluten free corn flake cereal. I used Nature’s Path brand “Honey’d Corn Flake Cereal,” which is gluten free.
You can probably even use Corn Chex cereal, too, but they’re more likely to splinter when you crush them. You want to crush larger flakes into smaller ones, not Chex into dust.
Ingredients and substitutions
Dairy
There is dairy in this recipe in the forms of butter and the chips. In place of butter, you should be able to use vegan butter. My favorite brands are Miyoko’s Kitchen and Melt.
Butterscotch chips and white chocolate chips have dairy in them. I’ve never been able to find a version of either type of chips that’s dairy-free and tastes good.
Instead, I’d recommend using dairy-free chocolate chips. My favorite brand is Enjoy Life.
Eggs
There are 3 eggs in this recipe. I’m afraid I don’t recommend making this recipe with any sort of egg replacement.
If you’re determined to try using an egg replacer, you’d do best with a legitimate “flax egg.” I’m referring to cooking flax seeds with water until a viscous liquid is created, from which the seeds are strained and discarded.
Corn flakes
See discussion above about the cereal in the batter.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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I’m a few days late but I just wanted to mention to commenter Andrew that Nature’s Path cornflakes do not have the traditional cornflake texture. They are quite grainy. That might be part of the reason that the texture is off.
When I try to reply to your reply, the website takes me back to the top of the page. Sorry for creating a second thread. I tried on both Chrome and Internet Explorer.
Yes, I crushed the corn flakes. Are we looking for a powder like consistency? Sand? Pea-sized? Could you please amend the ingredients list to reflect that? I think that was the biggest variable. I did somewhere between sand and pea-sized, but I can easily put them in a food processor and go to powder-like easily!
They aren’t powder-like, no, Andrew. The recipe says “crushed,” which is as specific as I really can meaningfully be, and if you watch the video it should illustrate what I mean by it. I think perhaps you don’t like the chewiness of this blondie, though, and shouldn’t make it again.
I made these last night and they were delicious but the texture wasn’t quite rite. The corn flakes somehow toughened during baking so you chew for a bit and the corn flake pieces give more resistance than the surrounding baked good. I weighed all the ingredients except the vanilla, have calibrated my oven with a thermometer, and used Nature’s Path Fruit Sweetened Corn Flake Cereal (which was $5/box in the Denver area!) I guess I’ll try again since I have enough corn flakes left over, make sure it wasn’t user error.
Did you crush the corn flakes? It sounds like perhaps you didn’t crush them, which helps them blend into the batter. But overall, they’re chewy blondies, Andrew. In fact, this is the first line of the post: “Magic gluten free blondies are rich brown sugar bars with the extra chewy texture of corn flake cereal added to the batter.”
I’m making these today, and when I was at the store I noticed that unlike the other Nestlé chips the butterscotch did not have gluten free anywhere on the bag. The heath bar chips do say gluten-free so I’m going to use those instead. I did a quick search online and haven’t yet found something that verifies that the Nestlé butter scotch chips are gluten-free, sadly.
They used to contain malt, which is a barley-derived product, but no longer do. If you’re not comfortable with them, Ljinpa, then by all means use what you like!
When you say grease & line. Are you greasing the parchment paper?
Grease and line the pan means to grease the pan and then line the pan. No need to grease the paper. It’s already nonstick!
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!!