Gluten Free Brown Butter Blondies
Brown butter is the secret weapon here — that slow, nutty transformation in the saucepan is what separates a truly special bar from a forgettable one, and it takes only a few extra minutes of attention. Packed brown sugar deepens the caramel notes even further, while a whole egg plus an extra yolk gives the batter richness and that slightly fudgy, dense chew that makes a great blondie so satisfying. A gluten free flour blend steps in seamlessly, folding into the batter until it's smooth and thick without any of the gummy or crumbly texture that can plague wheat-free baking. Semi-sweet chocolate chips and optional walnuts add pockets of melty chocolate and crunch throughout, and a pinch of flaky sea salt on top right out of the oven ties everything together beautifully. The hardest part is waiting the full 30 minutes before cutting — but that rest time is what gives you clean squares with that perfect matte, set top. This recipe makes 16 bars, so it's a great option for sharing at a gathering where you want something crowd-pleasing that just happens to skip the wheat entirely.
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 cup gluten free flour blend
- ½ tsp baking powder
- ½ tsp fine salt
- ¾ cup semi-sweet chocolate chips
- ½ cup walnuts, roughly chopped (optional)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Melt the butter in a medium saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids at the bottom turn golden brown and smell nutty, about 5–7 minutes. Watch closely once the butter begins to foam — the solids can darken quickly. Pour the browned butter immediately into a large mixing bowl and let it cool for 5 minutes.
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