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