Gluten Free Chocolate Chunk Blondies Food

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

GLUTEN FREE BLONDIES

Steps:

• Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
• In a standing mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add in egg and vanilla during last minute of mixing. Turn mixer speed to low and mix in flour, baking soda, and salt until just combined. Remove from standing mixer and fold in chocolate chips.
• Place dough into baking dish and smooth using the back of a spatula. Bake for 30 minutes, or until the top is golden brown and a knife inserted in the center of the dough comes out mostly clean. Allow to cool for 20 minutes before removing from pan and cutting into 9 squares!

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

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.