One of the many joys of writing a gluten free food blog, is testing out recipes. While most of the time this simply involves rustling up gluten free versions of classics that I’ve enjoyed prior to being diagnosed with coeliac disease, sometimes it can be trying something completely new to me; which was the case for these gluten free butterscotch blondies.
If you’re not too sure what blondies are, they’re like brownies but flavoured with sugar instead of chocolate and they’re delicious!
I was inspired to make these gluten free butterscotch blondies after browsing through one of my recipe books (‘Easy comfort food’ published by Ryland Peters and Small). It’s a great book and I’ve already made a mental note of other recipes that I may share from it at a later date.
These butterscotch blondies are quick and easy to make and reward you well with a delicious fudgy, caramel coloured soft bake, that’s filled with delightful chunks of dark chocolate.
Ingredients
110g (4oz) salted butter
225g (8oz) light muscovado sugar
175g (6oz) gluten free plain flour or mix
½ teaspoon gluten free baking powder
2 large beaten eggs
1 teaspoon *vanilla extract
110g*(4oz) dark chocolate, roughly chopped into small pieces
Method
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Grease and line a baking tray. The one I used measures 9×9 inch square and is 1½ inch deep.
Gently melt the butter in a large pan.
Add the sugar to the melted butter and beat well until nice and smooth.
Whisk in the beaten eggs and vanilla extract. Add the gluten free flour and baking powder and once whisked in add the chopped chocolate.
Transfer the mixture into the prepared tin and spread evenly.
Bake for about 20 minutes until light golden brown and when a skewer is inserted in between the side and middle of the bake it comes out clean.
Remove from the oven and leave to go cold, before gently lifting the blondie from the tin and cutting into squares.
Recipe notes and suggestions:
These blondies are at their best on the day you make them but will keep in an airtight container for 3 days. They can also be frozen.
You may find that other blondie recipes give you a more squishy centre than these butterscotch blondies. But, the picture from the original recipe that I used replicates the texture of the gluten free blondies I baked and I was really happy with the soft cake like result.
I’ve tested this blondie recipe twice. The first time I made it I added ¼ teaspoon of xanthan gum, but the second time I made it I left it out. Personally I don’t feel this bake needs the addition of xanthan gum. However if you’d prefer a tighter crumb, I recommend that you add it.
You could choose to add many other ingredients to the basic blondie mixture instead of the dark chocolate pieces or as well as; *walnuts, *white chocolate, *fudge pieces, *dried cranberries, raspberries are all things that work well with the delicious fudgy flavour.
Blondies are the perfect thing to enjoy simply with a nice cuppa but can also be easily jazzed up and enjoyed as a tasty pud! Try serving them on a plate, slightly warm, with a generous scoop of *vanilla ice-cream, Greek yoghurt or creme fraiche a few fresh raspberries (or compote) and a dusting of icing sugar.
Thanks so much for checking out this gluten free blondie recipe. Do hope you like it. Any questions please give me a shout.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
