These Best Ever Gluten Free Blondies are soft, gooey, buttery, and packed with rich brown sugar flavor. They're the perfect dessert for parties, bake sales, or anytime you're craving an easy homemade treat. You'd never guess these blondies are made without eggs-they're every bit as rich, chewy, and buttery as the classic version, making them a great option whether you're baking for food allergies or simply ran out of eggs.
If you are a fan of these gluten free blondies, you will love my Gooey Rolo Brownies, White Chocolate Raspberry Blondies and my Frosted Sugar Cookie Bars.
In our early days of dating, before I started on this gluten free and eggless baking journey, Matt asked me to make him his favorite blonde brownies. Partly because they're delicious, but also partly because they're a nostalgic thing for him from his childhood.
My mother-in-law passed the recipe on to me, but it originated from her mother, who had saved it off of a bag of Heath Toffee Bits (ironically, I no longer add the toffee bits to these gluten free blondies due to the almonds in them).
Being able to make something for him that held such warm memories from his childhood was so special for me, and I was thrilled the first time I attempted the gluten free blondies and he gave them a big thumbs up -- just like he remembered them.
So trust me when I tell you, you will want to make a big batch of these for everyone you know. They're that good.
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What Are Blondies?
I know blondies (also referred to as blonde brownies) might be an unfamiliar concept to a lot of people out there, so let me break it down for you! Blondies are rich in flavor and soft in texture, and they contain a lot of the same base ingredients as regular brownies, but they are made without chocolate.
While traditional brownies are chocolate based, blonde brownies are vanilla based. If you prefer chocolate in your brownies, you'll love my gluten free dairy free brownies and my White Chocolate Brownies! And if you're craving a more traditional chocolate brownie, try my Gluten Free Dairy Free Brownies.
Why You'll Love These Gluten Free Blondies
- Rich, chewy, and buttery. These blondies have crisp edges, gooey centers, and that classic caramel-like flavor you expect from the very best blondies.
- You'd never know they're gluten free or egg-free. They're just as delicious as traditional blondies, making them perfect for sharing with everyone.
- Easy to make with simple pantry ingredients. No complicated techniques or specialty ingredients (other than the optional egg replacer) required.
- Perfect for any occasion. Whether you're baking for a bake sale, holiday cookie tray, potluck, or just because, these blondies are always a crowd-pleaser.
- Easy to customize. Keep them classic or stir in chocolate chips, white chocolate chips, butterscotch chips, chopped pecans, or toffee bits to make them your own.
Ingredient Notes & Substitutions
Gluten free flour
My favorite gluten free flour is Bob's Red Mill 1 to 1 flour. This is the flour I use in every recipe, unless otherwise noted. I consistently get great results with this blend. If you're using a different blend, ensure that it contains xanthan gum. And because this is a cup for cup flour, you can substitute all-purpose flour if you're not following a gluten free diet.
Brown sugar
Brown sugar is what gives blondies their signature caramel-like flavor and chewy texture. Light brown sugar creates a classic blondie, while dark brown sugar adds a deeper molasses flavor and slightly richer color.
Egg replacer
This recipe was developed using Bob's Red Mill Egg Replacer because I wanted a blondie that's just as delicious whether or not you're baking with eggs. Even if you don't normally bake egg-free, don't let that scare you-the texture is incredibly chewy and buttery. If you don't need an egg-free recipe, you can substitute 2 large eggs with excellent results.
Add-ins
Like I mentioned, this recipe was designed to be made with toffee bits but I leave them out since my baking is entirely nut free. If you are a fan of toffee, I can attest that it is a yummy addition if you'd like to add some... but I will also say these are Just As Tasty without!
More add-in ideas:
- White chocolate chips
- Chocolate chips
- Chopped pecans
- Butterscotch chips
Why This Recipe Works
- Brown sugar gives the blondies their rich caramel flavor.
- Butter creates soft, chewy centers with crisp edges.
- Egg replacer keeps the bars tender without sacrificing texture.
- An 8-inch pan creates thick bakery-style blondies.
Step-by-Step Instructions
STEP ONE: To make these gluten free blondies, you'll start by combining the dry ingredients in a small bowl.
STEP TWO: Using your mixer, cream the butter with both the granulated sugar and brown sugar.
STEP THREE: Add in the vanilla and prepared egg replacer and mix,
STEP FOUR: Simply add your dry ingredients and beat until it's all combined.
STEP FIVE: Transfer the batter into a square baking pan (either greased well or lined with parchment paper) and bake on 350ยบF for 35 minutes. The original recipe used a 9x13 pan, but I prefer slightly thicker blonde brownies, so I use an 8" square pan instead. The blondies are done when the edges are lightly golden and set, while the center still looks slightly soft. A toothpick inserted into the middle should come out with a few moist crumbs but no wet batter.
Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They're delicious cold, at room temperature, or warmed slightly in the microwave. Freeze individual bars for up to 3 months.
Expert Tips
- As always, I highly recommend using a scale to weigh your flour. This is the best way to avoid accidentally adding in too much, which would really affect the texture of these brownies. You'll need 222 grams of flour for this recipe.
- Don't overmix the batter! Once the flour is added, mix just until combined.
- It's ok if the blondies look slightly underbaked. They will continue cooking as they cool in the pan.
- It's important to allow the blondies to cool in the pan completely before removing and slicing up into bars. This is the best way to ensure clean slices.
- It goes without saying that the number of servings will depend on how big you cut your blonde brownies. I always cut into 9 square blondies.
Frequently Asked Questions
You should be able to substitute your favorite non-dairy butter for dairy free blondies, but I haven't tested this myself.
Yes. If you don't need these blondies to be egg-free, you can substitute 2 large eggs for the prepared egg replacer. The blondies will still bake up soft, chewy, and delicious.
A toothpick inserted into the center should come out with a few moist crumbs. I don't know about you, but I actually like my blondies to be gooey and a bit undercooked inside. You don't want to over-bake these!
Cakey blondies are usually caused by too much flour or overbaking. Measuring the flour by weight and pulling the blondies from the oven when the center is still slightly soft will help create a chewy texture.
Absolutely! White chocolate chips, semi-sweet chocolate chips, butterscotch chips, or chopped pecans are all delicious additions. Fold about 1 cup into the batter before baking.
Yes. In fact, I think they're even better the next day after the flavors have had time to develop. Store them in an airtight container until you're ready to serve.
Yes, you can freeze individually sliced blondies by wrapping tightly in plastic wrap.
Blondies have the same rich, chewy texture as brownies but rely on brown sugar and vanilla instead of cocoa powder for their signature flavor. That's why they're often called blonde brownies.
Love nostalgic, homemade desserts? My cookbook includes 60+ exclusive gluten-free baking recipes you won't find on the blog, from cookies and bars to cakes and holiday favorites.
Did you make these gluten free blondies? Leave me a comment below or tag me @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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๐ Recipe
Best Ever Gluten Free Blondies
Ingredients
- 1 ยฝ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ยฝ teaspoon salt
- ยฝ cup (113g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- ยฝ cup (100g) brown sugar packed
- 2 tablespoons Bob's Red Mill egg replacer* mixed with 4 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ยฐF. Grease an 8" square baking pan.
- In a medium bowl, whisk flour, baking powder, and salt together. Set aside.1 ยฝ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ยฝ teaspoon salt
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the prepared egg replacer and vanilla and beat until combined.ยฝ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, ยฝ cup (100g) brown sugar, 2 tablespoons Bob's Red Mill egg replacer*, 1 teaspoon vanilla extract
- Add in the dry ingredients and continue beating on low speed until combined.
- Transfer the batter into the prepared pan and spread in an even layer. Bake for 35-45 minutes. Allow to cool completely before cutting into bars.
Notes
- If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.
-
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- This recipe was adapted from Hershey's.
Dottie Fisher says
Iโm really excited about trying these, I seriously missed blond brownies. Iโm not looking for eggless so I would prefer to use my soy-free real eggs. In one part of the recipe, you say to use one egg for this purpose. But lower down in the tips, you say two. Could you please clarify? Thank you.
Taleen Benson says
Sorry about that, Dottie and thank you for catching that error! It should be two eggs. I've adjusted the post.
Dottie says
Thank you!
Laura says
Hello! Just found your blog post via Pinterest. Iโve missed blondies so much! Iโd like to make this asap. What is your preferred GF flour mix? I make my own for my recipes, so I know the correct flour mix is important to a recipeโs success. (I looked twice on here & didnโt see it, forgive me if I missed it!)
Taleen Benson says
Hi Laura, I'm so excited for you to try these! I use Bob's Red Mill 1 to 1 GF flour. Thank you for asking, I'll add that detail to the post.
Jennie says
These were fantastic! So easy to make, and flavorful. I did use two eggs since that's what I had available and for the chocolate lovers in the family I also threw in a generous handful (or two) of dark chocolate chips. Will definitely save this recipe to make again.
Thank you!
Taleen Benson says
I'm so glad to hear that Jennie, thank you!
Angie says
Hey can you use almond flour in place of the gluten free flour?
Taleen Benson says
Unfortunately not, you would need to use a gluten free flour blend that contains xanthan gum.
Tiana says
These look amazing! Any idea how long to bake for a 9x13?
Taleen Benson says
I would try 20 minutes for a 9x13 pan. Please let me know how it goes!
Laura says
Mine came out fully cooked around the sides of the pan but the center was still soooo gooey. I like gooey but it was even a bit much for me. What should I do differently? I followed the recipe to a T!
Taleen Benson says
Hmm I'm wondering if it was your oven temperature or not enough flour? Did you use an oven thermometer by any chance, and/or weigh the flour in grams? Sorry about that! It's hard to troubleshoot without experiencing it myself, unfortunately.
Shannon says
Mine were still doughy and greasy after 25 minutes. I used vegan butter and flaxseed eggs...would that be the problem?
Taleen Benson says
Hmm I'm sorry you experienced this. Did they set up at all after cooling in the pan? I don't think the vegan butter would have done it but the flaxseeds might have - I don't have any experience baking with flax eggs so I'm not sure if that would impact the bake time.
Court says
So delicious!! I used Namasteโs Perfect Flour blend, 1 cup of turbinado sugar as opposed to 1 1/2 cups of sugar, and added dark chocolate chips. Great recipe!
Taleen Benson says
Yay, so glad you liked them!
Nancy Lamer says
Do you recommend letting these sit for a half hour before cooking?
Taleen Benson says
I never do, so I don't know if it will make any difference.
Lyndsey says
Hello! I wanted to know what is the best way to store these and how long can I expect they will last? Thank you, this recipe was delicious!
Taleen Benson says
Thanks Lyndsey! You can store these in an airtight container at room temperature for about 4 days.
kristie says
What other substitute can you use for the eggs?
Taleen Benson says
I haven't tested it myself, but you can try 1/2 cup of mashed banana or unsweetened applesauce, although it may affect the flavor a bit.
Sheila says
These blondies are my first experience with blondies at all since Iโm a chocoholic but I wanted to make something different (being a from scratch baker) for my grown daughterโs birthday in April. Her children donโt eat nuts, gluten, dairy, soy, corn or legumes of any kind so it can be boring to always have the gluten free mixes for cakes and pumpkin pie ( her standard that the family can eat, for every bday, holiday, etc) The family went nuts for these blondies! I was very pleased and now I just made them at request from my son-in-law for his birthday! Iโve now subscribed to your site and look forward to many more โfreeโ options in the future. Thank you so much!
Taleen Benson says
That's so great to hear! Thank you so much for the comment, Sheila.
Amanda says
The flavor turned out great,but they were very dry/crumbly. I am new to baking with g-free flour. The flour mix did have xantham gum. I used 2 eggs. I did use coconut sugar instead of refined sugar Could it just be overcooked?
Taleen Benson says
Sorry to hear that! Yes, it may have been overbaking or accidentally adding too much flour. I always recommend using a scale to weigh the flour in grams to ensure accuracy.
Janet Fix says
I am so happy to now have a yummy Blondie recipe that is gluten free!!!! Thank you SO MUCH! I followed your recipe exactly and baked them in a 9x9 aluminum pan and it took 35 minutes. They are chewy and delicious!!!
Taleen Benson says
I'm so glad! Thank you for the comment, Janet!
Marie says
Hi, how many eggs do I need to add in if Iโm not using the egg replacer?
Taleen Benson says
Hi Marie, you can use 2 eggs instead of the replacer.
isabelle says
The flavor is great but when baking it, it took me double the amount of time it said it would take which became very frustrating.
susan says
Followed instructions EXACTLY, weighed the flour, used the flour you recommended, used an 8x8 pan (which the bars nearly rose out of while baking), used 2 eggs. They were completely liquid RAW in the middle, collapsing while cooling. That said they smelled great, but are inedible. SO bummed bc I love blondies.
Taleen Benson says
Hmm I'm sorry to hear that, I'm unsure what went wrong as I haven't had this problem. Could it be your oven temperature?