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    You are in: Home / Recipes / Gluten-Free Blonde Brownies Recipe
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    Gluten-Free Blonde Brownies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Laura Meehan's Note:

    I have always loved this recipe. You can stir in nuts or chocolate chips if you want, though I love the pure, simple, maple flavor as is. Now I have made it gluten-free, and it is still amazing (no one knows). Can substitute two cups of any gluten-free flour for the mixture of three flours I have here.

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    Ingredients:

    Serves: 24

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Grease a 13x9" pan (may want to line a glass pan with foil). Preheat oven to 350°F.
    2. 2
      Mix together flours, cornstarch, salt, baking powder, and baking soda in a small bowl.
    3. 3
      Mix together remaining ingredients in a larger bowl, then stir in the dry ingredients.
    4. 4
      Spread batter into pan, and bake for 25-30 minutes or until golden brown and done in the center.

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    Ratings & Reviews:

    • on August 31, 2007

      55

      These are awesome! Next time I might cut back on the sugar a tad because they were almost too sweet, but, I still loved them! I'll be taking them to work tomorrow for yet another showing of how good gluten-free cooking can be :) Thanks! PS: they were a hit at work!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2014

      55

      Excellent! My BF and I LOVED this! We ate the whole thing in only one day, and we were only the 2 of us...<br/><br/>I'm a little desperate about sweet baked goods since I'm gluten-free and dairy-free. And this, I loved! The texture was perfect. Chewy, tender and crunchy at the same time, mouth-melting and not oozing with fat as I had feared. The only thing is it was still a little too sweet for my liking, even though I had followed Lingering_Dream 's advice and reduced the sugar by 25%. Also, the molasses taste from the brown sugar was a little overwhelming for me, so next time I'll be using organic golden sugar instead, or perhaps demerara.<br/><br/>I used sorgho instead of cornstarch, and used half rice half buckwheat, and no problems resulted from these subs. I also used the seeds from 4" vanilla pods intead of the extract, which imo tastes even better! Also, I think I'll try them in muffin tins, because I'd like them to be more uniformely cooked (there was a crunchy edge that formed in mine, contrasting with the soft center, and I would like to have those 2 textures in every piece instead of crunchy and soft pieces).<br/><br/>Edit (Sept. 24, 2014) : the muffin tin method was perfect! They cooked more quickly, though, but I didn't measure the time I only watched them closely (sorry, you'll have to test if you want to try too...)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2013

      55

      These are excellent brownies! Just like I remember them as a kid. But I made a BIG mistake and doubled the recipe and put it in the same size pan. The batter didn't look like it would be enough for a 13x9 pan, so I made some more! OOOPS! The brownies rose so high it spilled over into my oven. HUGE MESS! This is not the recipes fault, it is my failed experiment! The recipe is fantastic the way it is, if a bit sweet. But I remember the original blonde brownies were that sweet too, from the Betty Crocker Cookie cookbook. I was pleasantly surprised they held together without xanthan gum. This one is a keeper!

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    Read All Reviews (4)

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    Nutritional Facts for Gluten-Free Blonde Brownies

    Serving Size: 1 (37 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 159.9
     
    Calories from Fat 58
    36%
    Total Fat 6.5 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 15.5 mg
    5%
    Sodium 136.5 mg
    5%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 0.1 g
    0%
    Sugars 17.8 g
    71%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    tapioca flour

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