Classic Gluten Free Blondies Food

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350°F. Line a 8x8-inch square baking dish with parchment paper, letting the paper overhang on the sides. Spray with cooking spray. Set aside.
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
• Add eggs and vanilla and mix for another 1-2 minutes.
• In a separate mixing bowl, whisk together gluten-free flour blend, baking powder, and salt until combined.
• Add dry ingredients to wet ingredients and mix until combined.
• Stir in white chocolate chips.
• Scoop the dough into the prepared pan. Smooth with a spatula.
• Bake at 350F for 25-29 minutes, until the blondies are golden brown. Do not overbake for chewy blondies.

CLASSIC GLUTEN-FREE BLONDIES

Steps:

• Preheat the oven to 350º F and line the bottom of an 8" x 8" or 9" x 9" square pan with parchment paper. Lightly spray cooking spray over the parchment paper and exposed sides of pan.
• Combine the flour, baking powder and salt in a medium bowl and whisk together.
• In a separate medium bowl, add melted butter and brown sugar and mix until well combined, then whisk in the egg, egg yolk, and vanilla extract.
• Add half of the flour mixture to the butter mixture and mix well. Add the second half of the flour mixture and continuing mixing. I use a rubber spatula to scrape the sides and mix everything together.
• Fold in chocolate chips and allow batter to sit for 3-5 minutes. This will allow the flour to sufficiently soak up the wet ingredients.
• Add the batter to your square baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the blondies to cool completely in the pan over a wire rack. DO NOT cut the blondies until they're completely cooled, about 2 hours. Sometimes the blondies will sink a bit in the middle. I use a large flat spatula to gently press the ingredients flat.
• Cut the blondies into 16 even squares and serve. Store in a sealed container for 2-3 days at room temperature or in your fridge for up to a week.

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or aluminum foil, leaving enough overhang to use as a sling to remove the blondies from the pan. Spray with non-stick spray and set aside.
• Whisk the gluten free flour, baking powder, and salt together in a small bowl. Set aside.
• Add the melted butter and brown sugar to a large bowl and whisk to combine. Whisk in the eggs and vanilla extract until the eggs are completely incorporated.
• Stir in the dry ingredients and mix until just combined. Fold in the semisweet and white chocolate chips.
• Transfer the batter to the prepared pan, spreading it evenly throughout the pan. Bake on the center rack for 22-24 minutes or until just done. Don't overbake!
• Cool completely on a wire rack before removing from the pan and cutting into bars.

CLASSIC BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan.
• Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
• With a wooden spoon, stir in chocolate chips, then add the flour, baking powder & salt.
• Spread into the prepared pan.
• Bake for 45 minutes.