Gluten-free, dairy-free blondies, with dark chocolate chips
A confirmed chocoholic, I always figured, why have a blondie, when you can have a brownie (especially my recipe for the best gluten-free brownies ever)? But these gluten-free, dairy-free brown sugar blondies tossed that theory out the window.
These blondies taste like chocolate chip cookies, but they are more moist and more cakey. Studded with dark chocolate chips, the blondies still deliver a strong chocolate dose, proving that maybe blondes do have more fun.
I made the blondies dairy-free by using coconut oil and applesauce, instead of a stick of butter. Be aware that the chocolate chips sink to the bottom forming a chocolatey crust; next time I will try mini chocolate chips to see if I have better luck keeping the chips afloat.
This month’s Kosher Connection challenge (see links to other blog posts below) was to make treats for mishloach manot baskets for Purim. On Purim, we have a tradition that’s the opposite of trick-or-treat: Instead of emphasizing getting food, we give friends and family gifts of food — usually a basket with at least two different kinds of foods. I thought the blondies would make a good Purim treat — dairy-free, nut-free and studded with a chocolate surprise. Also, check out my tasty, tender gluten-free, dairy-free hamantaschen recipe.
Brown Sugar Blondies, Gluten-Free and Dairy-Free
(gluten-free, dairy-free)
By Gluten-Free Nosh
Print this recipe
Ingredients:
- 1 cup gluten-free flour:
1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup tapioca starch - 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup coconut oil, melted (or vegetable oil)
- 1/4 cup applesauce
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Method:
- Preheat oven to 350 degrees. Spray an 8 x 8-inch pan with nonstick cooking spray and line with parchment paper, covering the bottom and the sides of the pan.
- Combine gluten-free flours, baking powder, baking soda and salt in a large bowl and whisk together with a fork to combine.
- Beat brown sugar with coconut oil, applesauce, egg and vanilla extract in the bowl of a stand mixer at medium speed. Decrease the speed and add flour mixture. Mix until combined, stir in chocolate chips and pour batter into pan.
- Bake at 350 degrees for 30 minutes or until the top is firm to the touch, the blondies slightly pull away from the edge of the pan and a toothpick inserted in the center comes out clean.
- Cool to room temperature and then put pan in the refrigerator, so the blondies will be easier to cut. When chilled, lift out the blondies by the sides of the parchment paper. Place the parchment paper and the blondies on a cutting board and cut into 25 squares.
Yield: 25 squares
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I made these blondies and they were wonderful. But, they did come out quite undone. I baked them about 5 minutes longer and still undone and didn’t want to burn the edges. I live in a high altitude and was wondering if that was the problem. If so, how much extra flour should I add to compensate for being in a high altitude. I also substituted Spectrum organic vegetable oil for the coconut oil and it was very good.
Holly,
Thanks for your comments. I made the blondies again, and I increased the time slightly. I originally had it at 22 to 25 minutes, and I’ve updated the recipe to the new time of 30 minutes. In my oven, the blondies were done at 25 minutes — the toothpick was clean, but the tops were a little squishy. At 30 minutes they were a little firmer without being dry, so I think that’s better.
I live in Chicago, which is as flat as can be, so I don’t know much about high-altitude cooking. I don’t think you’d want to add more flour, though. Start with increasing the temperature by 25 degrees. Then some websites say you can try slightly decreasing the baking powder or soda, fat, and/or sugar; and/or slightly increasing the liquid ingredients and flour. I’m not sure how you know which of those to do, though. Try baking it at 375 for 30 minutes at high altitude and see how that does.
-Eve
Might want to mention when to add the egg.
I didn’t have any dark chocolate chips, so I used semi-sweet. I think it would have been better with dark. Also, in my oven, it took about 35 minutes for the top to be firm and the toothpick to come out clean. I used butter for the fat. Nice molasses-y flavour, bit of an aftertaste, though. I blame the chips I used.
Joseph,
Thanks for catching the egg mistake! I’ve fixed the recipe above — you can mix in the egg with the brown sugar, coconut oil (or butter) and applesauce.
Cheers,
Eve
Looks yummy! Is there a substitute for coconut oil? Can we use Canola or vegetable oil? If so, same amount?
Sure. Feel free to use 1/4 cup canola oil or vegetable oil, instead of the coconut oil. Or, if you eat dairy, feel free to use 4 tablespoons of melted butter.
Enjoy!
Eve
Thank you Eve! Can’t wait to give these a try.
If you toss the chocolate chips in a bit of flour before adding them to the batter, they won’t sink to the bottom. (But sometimes that’s a fun touch, anyway.)
Thanks for the tip — I forgot about that. Whether the chocolate is at the top or at the bottom, it’s still pretty good.