Gluten Free Brondies (Blondies + Brownies)

Brownies are the saving grace of gluten free baked goods. If nothing else quite works out, you can always make amazing brownies and no one will know they’re gluten free. They truly are the magic marker of the dessert realm. You can throw in beans, avocado, pumpkin puree, applesauce, anything! And brownies still turn out to be the most indulgent, gooiest, fudgiest treats you could ever ask for. How they manage this, I don’t know. It’s one of those baking secrets we all strive to uncover. But while we’re puzzling over the versatility and consistency of brownies, why not make some? And while you’re at it, make some cakey, buttery blondies to complement the dark richness of those brownies? This is a 50/50 blend of my favorite brownie recipe and my favorite blondie recipe, and we’re testing the term gluten free Brondies for the marriage of the two (thoughts?).

For me, the Brondie offers the perfect mix of two same same but different treats: the blondie gives you a deeply vanilla, dense cookie-esque foundation, on top of which you swirl molten brownie batter until just enough of both are in every bite. The brownie threatens destruction by chocolate coma, while the blondie pulls you into a buttery haze. It’s certainly not the treat you want to eat right before a long road trip, as it most likely will inspire you to plop down on the couch and pull up Netflix or Amazon. Do not drive under the influence of gluten free Brondies.

These are also a versatile combination: just like blondies and brownies separately, you can of course add anything and everything you want as additional pops of flavor. From nuts to jam to M&Ms or other chocolatey candies, you can level up your Brondies however you see fit. There’s nothing terrible, though, about going for the simplest route to satisfy that sweet tooth. If you’re craving more of the bottom half of these – try out macadamia white chocolate blondies, or if you’re more for the top half, try our strawberry brownies!

Print Recipe

5 from 1 vote

Gluten Free Brondies (Blondies + Brownies)

Best of both worlds: blondies and brownies in one!

Prep Time45 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: blondie, brownie, chocolate

Servings: 20 people

Calories: 150kcal

Author: Amelia Farber

Equipment

• 9×13 inch pan

Ingredients

For the blondie base:

• 1 Cup softened salted butter
• 1 Cup brown sugar
• 3/4 Cup white sugar
• 2 large eggs
• 2 1/2 tsp vanilla extract
• 1 1/4 Cup gluten free flour 1-1 mix with xanthan gum
• 3/4 Cup almond meal
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1 Cup chopped walnuts optional

For the brownie swirl:

• 8 oz good quality semi-sweet chocolate chopped into small pieces (I use Valrhona 70% bars)
• 3/4 Cup melted butter
• 1 1/4 Cup white sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3/4 Cup gluten free flour 1-1 mix
• 1/4 Cup good-quality cocoa powder
• 1 tsp salt

Instructions

• Preheat the oven to 350° Fahrenheit. Grease a 9×13 inch pan with butter or cooking spray. First, make your blondie base. In a large bowl, using an electric mixer, cream together the butter and sugars until lighter and fluffy. Add in the eggs and vanilla (don’t skimp!) and beat until smooth. In a separate smaller bowl, whisk together the flour, almond meal, baking powder and salt, then dump into the wet ingredient and blend until combined. If adding walnuts, toss those in now and stir (you can add in other things as well like white chocolate chunks!). Pour batter into the prepared pan and smooth with a spatula until evenly distributed.
• Then make your brownie swirl. Melt half of the chopped chocolate in the microwave for about a minute until smooth. Let cool. In a large bowl, using the electric mixer, cream together the butter, sugar, eggs, and vanilla. In a separate smaller bowl, whisk together the flour, cocoa powder and salt, set aside. Back to the large bowl, slowly whisk in the melted chocolate once it’s slightly cooled, then fold in the whisked dry ingredients until combined (don’t over mix). Carefully fold in the remaining chunks of chocolate. Pour spoonfuls of the brownie batter on top of the blondies and then use a knife or spoon to swirl the two gently together without blending them.
• Bake for about 30 minutes or until set, and let cool almost completely before slicing and serving! (these are great with vanilla ice cream too!).

Tag @sisterssansgluten on Instagram if you snap a photo of your brondies!

Food photography and styling by Amelia Farber