Gluten Free Blonde Brownies
One of my favorite desserts that my mother-in-law makes is her blond brownies. The original recipe comes from the Amit Women Galila Chapter cookbook, Plain and Fancy.A few weeks ago, my daughter suggested we try making them gluten-free. The result was a huge hit—though we did learn one important lesson: even chocolate has its limits. We ended up adjusting the amount of chocolate chips, because believe it or not, there can be too much chocolate in a recipe.Below you will find the original recipe adjusted to be gluten free and doubled.
Equipment
- 1 set of measuring spoons
- 1 measuring cup
- 2 mixing bowls
- 2 glass cups for breaking and checking eggs
- 1 large fork or Foley fork
- 1 spatula
- 1 whisk
- 1 9" x 13" baking pan
Ingredients
- 2 cups gluten free flour (sifted) we prefer Bob's Red Mill, 1 To 1 Baking Flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 2 eggs (lightly beaten)
- 2 tsp vanilla
- 1 cup chopped walnuts
- 2/3 cup recipe called for butter or shortening we used coconut oil
- 2 cups brown sugar (firmly packed) we tried maple sugar a little healthier and just as good
- ½ cup chocolate chips about half a cup so it covers the top but not too much
Instructions
- Sift flour
- Add baking powder, baking soda and salt
- Sift dry mixture
- Melt coconut oil
- Cream sugar and shortening which means -- beat softened shortening and sugar together until the mixture is light, fluffy
- Add eggs and vanilla to the sugar and coconut oil
- In a larger separate mixing bowl slowly add dry mixture to the mixed liquids
- Grease 9" x 13" pan
- Preheat oven to 350℉ / 177 C
- Spread the brownie mix into the grease pan
- Generously but not too generously sprinkle chocolate chips on top of the batter
- Bake for about 45 minutes or until cooked through
- After taking pan out of the over pre cut bars when they are still a little warm
Notes
Here is an affiliate link to Bob's Red Mill, 1 To 1 Baking Flour if you click it helps keep the project going.