If you don’t love blondies, then I don’t even know you any more.
And these aren’t just any blondies. These are magic blondies. Maglondies? Blonmagics? What’s all the magic about? I’ll tell you.
Somebody slap me.
[Kindly ignore the fact that the glass of milk you see says “WINE” on it.]
Blondies are an excuse to eat lots of butter and brown sugar. Magic blondies are in a class by themselves. I may teach my children that food isn’t love. You can love food but food itself isn’t said love. It’s just food.
But lust is a horse of a different color. And these are some lusty blondes. Awkward? Please excuse me. I’m not in my right mind.
I’ve been eating fried food with pita (highly recommend). And magic blondies while no one is looking (likewise, not my worst idea). And reading books about food (not sure if I recommend that one; Kitchen Confidential was way better). It’s clouding my brain. Which is leading to all manner of disturbing dreams. For instance? Last night, I did my utmost to convince an older gentlewoman holding an estate sale that the price tag on a high end purse she was selling said “FREE.” Who does that? Me, apparently. I do that. In my dreams. I’m a tightwad and a liar in my dreams. At least here, with you, I’m just a tightwad. We call it frugal. We say inexpensive. And affordable. And it is virtue – not vice.
I’m so glad you’re here. But what must you think of me.
These blondies are just conversation starters. You could swap out the white chocolate chips for semi-sweet chocolate. The cereal makes ’em chewy and adds some texture. Some bite. Twice as nice. But maybe you feel like making ’em straight up, no cereal. It’s a free country. Try adding some chopped pecans instead. Or maybe chopped walnuts. Love coconut? Go for it. I won’t judge. I like to eat these straight out of the fridge. Solid. But maybe for you and yours it’s go smooth or go home. You bake these until they are brown around the edges and just set in the center. When they’re just cool, they’re smooth and ooey. Maybe that’s how you roll.
Just keep rolling. And baking. And coming here. ‘Cause I’m kinda sweet on you.
|Magic Blondie Bars|
- 1 cup all-purpose gluten-free flour (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter)
- 1/2 teaspoon baking powder
- 1/8 teaspoon (pinch) baking soda
- 1/2 teaspoon kosher salt
- 1 cup packed light brown sugar
- 6 tablespoons unsalted butter, at room temperature
- 2 extra-large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup crushed gluten-free cereal of choice (I used something flaky)
- 2/3 cup white chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square baking pan with crisscrossed pieces of parchment paper, greasing with unsalted butter below, between and on top of the sheets, allowing the sheets to overhang the pan slightly (so you can use them to lift the bars out after baking). Set the pan aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk until well combined (making sure to break up any lumps in the brown sugar). Add the butter, and mix until the batter is crumbly and moist. Add the eggs and the vanilla, and beat until the batter is smooth and shiny.
- In a separate medium size bowl, place the crushed cereal and white chocolate chips and toss to combine. Add the cereal and chips mixture to the batter, and mix gently to fold them in until they are evenly distributed throughout. Scrape the batter into the prepared pan, and spread into an even layer.
- Place the pan in the center of the preheated oven and bake for 20 to 25 minutes, or until the edges are beginning to brown and the bars are just set in the middle. Rotate once during baking. Cool completely in the pan before removing it to a cutting board by the pieces of parchment paper. slicing into squares with a cold, wet serrated knife.
- Serve chilled or at room temperature. These will keep in an airtight container in the refrigerator for over a week, or in the freezer for a long time.
Feel free to play around with this recipe. Omit the cereal and add chopped nuts or shredded coconut (or a combination of the two) in an equal amount. Swap out the white chocolate chips for semi-sweet chocolate chips. Or butterscotch chips.
This recipe can be doubled easily. Bake in a 9 inch by 12 inch pan, for about 40 minutes, rotating once during baking.
Better Batter weighs 165 grams per cup of all-purpose GF flour. For best results, if you are using another all-purpose gluten-free flour, measure out 165 grams per cup.
Me (It’s Nicole)
P.S. My cookbook is selling like hotcakes on amazon lately. Are you telling your friends about us? **Thank you** From my the bottom of my heart.
P.P.S. I hope I didn’t just jinx it.