Like a brownie, but without the chocolate. Not kidding. These blondies are dense, chewy, and loaded with flavor. Kind of toffee-ish and butterscotch-like.
This is one of those been-around-forever, one-bowl recipes. Love the old-school treats! Hyphens too, apparently. Just putting this recipe out there in case you haven’t been hanging around a kitchen all your life.
A handful of simple ingredients and thirty minutes are all you need to create dessert bliss. As a dedicated brownie fan, that’s hard to admit. It feels wrong to love a non-chocolate dessert so much. But who am I to judge?
Simple, but so tasty. If you have coconut sugar, use it. Or, half coconut, half brown sugar. Or, all brown sugar as noted. The flaky top crust is more pronounced with brown sugar. I like to mix up batter and refrigerate it in the pan overnight before baking, but enough about my issues.
- 1 stick (1/2 cup) butter, melted
- 1 cup brown sugar, packed
- 1/8 teaspoon baking soda
- 1 egg, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup gluten free flour (I used Pamela's Artisan Blend)
In a medium bowl, combine melted butter, brown sugar, and baking soda. Add egg and vanilla and stir to combine. Add gluten free flour to bowl and blend well.
Spread batter in a parchment lined 8" x 8" pan. Chill batter in freezer or fridge while the oven preheats to 325 degrees.
Bake blondies for 25 minutes. I like to chill baked blondies in an ice bath or the freezer before slicing. Store extra blondies frozen to enjoy anytime.
Here’s to a happy and delicious New Year!