Just in case you love Blondies but can’t eat wheat, here is a recipe based on Murray’s Blondies. You can substitute an equal amount of a gluten-free flour mixture for general baking, such as from Bob’s Red Mill, for an equal total amount of the rice flour, sorghum flour, and cornstarch (1 1/4 cups) if you like.
Makes 9 bars
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup white rice flour
- 1/4 cup sorghum flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/3 teaspoon salt
- 1/2 cup (3 ounces) white chocolate chips or butterscotch chips
- 1/2 cup chopped walnuts, pecans, or macadamia nuts (optional)
- Spray an 8-x-8-inch square baking pan with vegetable cooking spray. You can line it with parchment if you wish.
- Preheat the oven to 350º (325º if using a Pyrex pan). In a bowl with an electric mixer, beat the sugar, butter, eggs, and vanilla until the mixture is smooth and light. Combine the flours, cornstarch, baking powder, and salt, and add on low speed. Beat until just combined. Add the chocolate chips, stirring until just evenly distributed. The batter is stiff.
- Spread the dough in the pan with your fingers (dipped in water) or with a spatula. I used both.
- Bake in the center of the preheated oven 30 to 40 minutes, until golden brown, especially around the edges, and a cake tester inserted into the center comes out clean. Cool in the pan on a rack. Cut with a small sharp knife into 9 squares.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.