Gluten Free Blondies with Butterscotch
The gluten-free blondies are essentially butterscotch chip brownies. They are made with rich brown butter, dark brown sugar, and flaky sea salt for chewy blondies packed with buttery caramel flavor.
Ingredients
- 1 cup (227 g) unsalted butter plus more for greasing the pan
- 1 ½ cups (330 g) dark brown sugar
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 teaspoon (1 teaspoon) kosher salt
- 2 (2) large eggs
- 1 ¾ cups (217 g) 1:1 gluten-free flour with xanthan gum
- ½ teaspoon (0.5 teaspoon) baking powder
- ¾ cup (127.5 g) butterscotch chips
Instructions
- Preheat the oven to 350 degrees F. Butter an 8x8-inch baking dish or line it with parchment paper.
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally and scraping the bottom and sides of the pan with a rubber spatula, until the butter turns deep golden brown and smells nutty. Watch carefully to prevent burning. Transfer the browned butter and all the browned bits to a large heat-safe bowl and let it cool slightly.
- While the butter is still melted but no longer hot, whisk in the sugar, vanilla extract, and salt until smooth. Add the eggs and whisk until fully combined.
- Fold in the flour and baking powder until no streaks of flour remain. Stir in the butterscotch chips. Spread the batter evenly in the prepared pan and smooth the top. Let the batter rest for 10 minutes before baking.
- Bake for 25 minutes, or until the blondies are set and slightly puffy. For gooier blondies, bake for less time. Cool completely before slicing.
Equipment
Notes
- It is better to slightly under bake than to over bake these bars.
- An 8 inch pan (vs 9 inch square) will give you a thicker cookie bar (this is what I used)