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
- 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
- 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
Click on frog icon below to see mishloach manot recipes on other Kosher Connection blogs: