Gluten Free Mini Eggs Blondies
These gluten free browned butter blondies are filled with mini eggs (or whatever chocolate pieces you'd like!)
Servings: 12 blondies
Calories: 300kcal
Equipment
- 9x13 baking pan
- Medium saucepan
- Electric mixer
Ingredients
- 1 ¼ Cup softened salted butter - browned instructions below
- 1 Cup packed light brown sugar
- ½ Cup white sugar
- 2 large eggs
- 1 1/2 Tbsp vanilla extract
- 1 ½ Cup gluten free 1-1 flour mix that contains xanthan gum if your mix does not contain xanthan gum, add 1/2 tsp now
- ¼ Cup arrowroot starch or cornstarch (cornflour in the UK)
- ¼ Cup blanched almond flour, packed
- 1/2 tsp. baking powder
- ¾ tsp. salt
- 2 ¼ Cups crushed mini eggs save ¾ Cup for the top
Instructions
- First, make your browned butter! In a medium to large saucepan over medium-low heat, melt the butter and stir constantly until simmering. Continue to simmer, on medium heat, for a few minutes, until the popping and hissing sounds have completely subsided (this is the water in the butter burning off – you’ll know once it’s silent). Continue to cook, stirring constantly, until the butter reaches a caramel color and smells nutty and caramelly. The butter will foam upwards, so keep stirring/lifting up spoonfuls of the butter to see the color. The browned milk solids will come up to the top of the butter foam if you stop stirring to check – once it does that- immediately take off the burner and let sit for a few minutes, then pour (scrape ALL of the brown bits – that’s the flavor!) into a heat-proof small bowl and let it cool to room temp (it should be solid). I let it cool on the counter for about 40 minutes and then pop it in the fridge for 15-30mins to chill it. NOTE: you'll end up with about 1 Cup of browned butter - this is the right amount to use! If you're using margarine/a dairy-free alternative, SKIP this entire browning step and move on to the next one.
- Once your browned butter is solid/chilled, preheat the oven to 350° Fahrenheit (180 C, no fan). Prep a 9×13 pan: grease the pan, then line with parchment paper. Then chop/crush your mini eggs (I recommend using the flat side of a large knife and pressing down lightly to crack each egg in half as opposed to chopping directly (chopping directly could be dangerous).
- In a large bowl, using an electric mixer, cream together the butter, brown sugar, and white sugar until lighter and fluffy - this will take 2-3 minutes). Add in the eggs and vanilla and beat to combine.
- In a separate smaller bowl, whisk together the flour, almond meal, arrowroot starch, baking powder, and salt. Pour the dry ingredients into the first bowl and stir to fully combine. Add in the chopped mini eggs and stir until evenly distributed. Pour the mixture into the prepared pan and then top with ½ Cup of the remaining chopped/crushed mini eggs. Bake for 30 minutes or until the top and edges are golden brown. Press the last ¼ Cup of crushed mini eggs on top of the warm blondies for decoration. Let cool slightly or completely before serving. These can last days in an airtight container, but they may be gone pretty quickly!