Ingredients
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
Notes
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.
Directions
- Preheat your oven to 350°F. Grease and line a 9-inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix, breaking up any lumps. Add the crushed cereal and all but about 2 tablespoons of the chips, and mix to combine. Add the butter, eggs, and vanilla, and mix, pressing the back of the spoon into the mixture until all the dry ingredients have been absorbed into the butter and beaten eggs. Continue to mix until the batter is smooth, but it will be quite thick.
- Transfer the batter to the prepared pan, and spread into an even layer using an offset spatula. Scatter the reserved chips evenly over the top of the batter and press gently to help them adhere.
- Place the pan in the center of the preheated oven and bake for about 35 minutes, or until the edges are brown and the bars are set in the middle. Allow them to cool completely in the pan. To make them easier to cut, you can chill the cooled bars in the refrigerator until they’re firm.
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.
Love,
Nicole
https://glutenfreeonashoestring.com/magic-blondie-bars/