Two Bite Gluten Free Blonde Brownies

Two Bite Gluten Free Blonde Brownies

This recipe for puffy, chewy two bite gluten free blondies is a cross between a blond brownie and a chocolate chip muffin.

Two-Bite Gluten Free Blonde Brownies
Remember our two-bite gluten free brownies? It took me at least 4 failures until I nailed a recipe that was chewy and chocolatey. They’re the perfect cross between deep, rich chocolate cake and a chocolate muffin.

Two-Bite Gluten Free Blonde Brownies

Readers will often ask if they can just, say, leave out the cocoa powder from a chocolate recipe and make it vanilla. I’m afraid that basically never works for baking recipes. But that’s why we need this entirely separate recipe!

Two-Bite Gluten Free Blonde Brownies

One more exciting thing about two-bite blonde brownies: I don’t think they even make them any more, like, with gluten or anything. So … if that’s true, it means that we are way ahead of the gluten-eaters. Don’t you just love it when that happens? 

Like this recipe?

Prep time: Cook time: Yield: 24 blonde brownies


1 cup  + 2 tablespoons (158 g) all-purpose gluten free flour (I like Better Batter in this recipe)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup (100 g) granulated sugar

1/2 cup (108 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 tablespoons (28 g) plain yogurt, at room temperature (can also use sour cream)

2 eggs (120 g, out of shell), at room temperature

2 teaspoons pure vanilla extract

4 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch or extra all purpose gluten free flour


  • Preheat your oven to 325°F. Grease very well the bottom of each well of a 24-cup miniature muffin tin, and halfway up the sides. Do not grease the very top of the walls of the muffin wells. This coaxes the muffins to rise up and dome, instead of flattening on top. Trust me?

  • In a large bowl, place the flour blend, xanthan gum, cornstarch, salt, baking powder, baking soda and granulated sugar, and whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and place the butter, yogurt, eggs and vanilla, mixing to combine well after each addition. The batter will be thick and glossy. Add the chocolate chips, tossed with cornstarch, and mix until the chips are evenly distributed throughout the dough. Divide the batter evenly among the 24 prepared muffin cups.

  • Place the tin in the center of the preheated oven and bake until puffed and golden brown, and a toothpick inserted in the center comes out clean (12 to 14 minutes). Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.



P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? You’ll be amazed at the gluten free bread you can make. Truly amazed! Thank you so much for your support!

Comments are closed.

  • Sherry L
    April 12, 2014 at 4:51 PM

    These look like another winner Nicole, I will try them soon! I am not sure if these would work for your next book or not, but I would so LOVE a recipe for Gluten free Stella D’oro style Anisette Sponge Cookies
    (or any Stella D’oro cookies really)!!

  • April 12, 2014 at 2:53 AM

    mmm these sound so good! I might have to try them :) We are moving house next weekend and my partner has promised all our friends that if they help I will bake them things. I think I will start with this! :)

  • Diane Decker
    April 11, 2014 at 8:58 PM

    I actually have every single ingredient so I might not wait until morning to make these. Doubt if there will be any left by morning unless I make the chocolate ones too. Thank you so much Nicole. This is my kind of recipe. Doesn’t require more than my body can handle. I am just beginning to recover from decades of damage from undiagnosed celiac and just don’t have the strength to hold up a hand mixer or stand for a long time. But these I can do now.

  • Lynne
    April 11, 2014 at 2:31 PM

    These look soooo good!!! Think I will give them a try with butterscotch chips rather than chocolate. Yummmm…..

    • April 11, 2014 at 4:17 PM

      Ooooh that sounds fabulous, Lynne. Great idea!

  • Lorraine Hannaford
    April 11, 2014 at 12:50 PM

    They.look.perfect.!!!!!!!!! You know it blows my mind how hard you work at all these recipes and then, just like that, share them! Of course this time when butter was on sale I only bought the salted kind. Does it matter?

    • April 11, 2014 at 4:17 PM

      Aw, thanks, Lorraine! I’ll be honest, it’s taken me a long time of blogging to get over the what-have-you-done-for-me-lately nature of it all. Salted butter should be fine. Just skip the salt in the ingredients. It might be a bit more or less salty than intended, but it won’t change the way the batter behaves. Just potentially the taste a bit. ;)

  • Beth
    April 11, 2014 at 11:45 AM

    And now, Nicole, you gave me a choice as to what to make for my littlest to bring to his daycare to celebrate his 3rd birthday! The chocolate brownie bites or these. You ARE all about choice! And I love you for it! Thanks!

    • April 11, 2014 at 12:08 PM

      Happy third birthday to your little guy, Beth! It’s nice to have to choose, right? :)

  • Jennifer S.
    April 11, 2014 at 11:18 AM

    You know I love love love these copycats – I cannot wait for the next cookbook!!!! You’re the bestie best best! :)

    • April 11, 2014 at 12:07 PM

      I know you do, Jennifer! And you’re not so bad yourself. ;)

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