Delicious, soft, and chewy blondies that melt in your mouth!
Course Dessert, Snack
Cuisine American
Keyword brownies, eggless, gluten free, toffee
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Servings 9blondies
Calories 290
Author Taleen Benson
Ingredients
1 ½cups (222g)gluten free flour blend
1teaspoonbaking powder
½teaspoonsalt
½cup (113g)unsalted butterroom temperature
1cup (200g)granulated sugar
½cup (100g)brown sugarpacked
2tablespoonsBob's Red Mill egg replacermixed with 4 tablespoon water
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F. Grease an 8" square baking pan.
In a medium bowl, whisk flour, baking powder, and salt together. Set aside.
1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ½ 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.
½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, ½ 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 25-30 minutes. Allow to cool completely before cutting into bars.
Notes
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.
If you are not looking to replace eggs, feel free to use 2 eggs instead of the egg replacer.