1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1 1/4 cups (270 g) packed light brown sugar
1 1/2 cups (120 g) crushed gluten free corn flake cereal (See Recipe Notes)
6 ounces butterscotch chips (See Recipe Notes)
10 tablespoons (140 g) unsalted butter, at room temperature
3 eggs (150 g, weighed out of shell), lightly beaten at room temperature
1 tablespoon pure vanilla extract
For the corn flake cereal
I used Nature’s Path brand “Honey’d Corn Flake Cereal,” which is gluten free. Their “Fruit Sweetened Corn Flake Cereal” tastes nearly identical, and works well, too.
For the chips
I used Nestle brand butterscotch chips, which are gluten free (but contain dairy). I chose them at first because one of my children doesn’t like white chocolate chips, and fell in love with the flavor here.
If you prefer, you can use white chocolate chips (a classic in blondies). You can also use dark chocolate chips, or whatever flavor chip you like best with brown sugar.
Remove the bars from the pan and place on a cutting surface. Using a large, sharp knife, slice into squares or rectangles and serve.
Originally published on the blog in 2011. Recipe scaled up for thicker bars, text, video, and photos all new.