I recently made some blondies to take into work. Things have been pretty tough there for the last few weeks, so I thought a bit of a sugar treat was in order to cheer people up.
Blondies seem to be a bit like brownies (or should that be opposite to brownies?) and are made using similar ingredients, the main difference being the use of brown sugar instead of cocoa. They have the same squidgy-chewy texture and are rich, bite-sized chunks of yumminess, characteristically golden-brown in colour.
Although I have struggled to find out much about them, they seem to be American in origin, so I think they are a fitting offering for this month’s Treat Petite challenge – a monthly blog event which encourages our creativity towards themed individually-portioned treats, run by Kat over at The Baking Explorer and Stuart at Cakeyboi. November’s theme is……… well………. America, and is being hosted by Kat.
Not having actually made gluten-free blondies before, I decided to use someone else’s recipe, so that I could get a feel for how they ‘should’ be. And to be honest, having made (and eaten) them, I reckon there’s no point in messing with something that tastes this good!
A while back, I bought a new cook book, ‘Cake Angels – Gluten, Wheat & Dairy Free Cakes’ by Julia Thomas, which has an incredibly simple and extremely quick recipe for gluten free blondies. I think it is probably the speediest bake I have ever made…….
Being that we don’t have to worry too much about the ‘dairy free’ bit, I made mine with good old-fashioned butter (and some extra dairy-based chocolate). But if you can’t eat dairy, just do a straight substitution and use dairy free spread and dairy free chocolate instead.
These blondies are soft, slightly chocolate-sweet, caramelly, squidgy, very peanutty and actually quite filling. They disappeared in a flash, which makes me reckon I am not the only one to think they are delicious. Definitely to be recommended!
Peanut Butter & White Chocolate Gluten Free Blondies (from a recipe by Julia Thomas in ‘Cake Angels’)
100g unsalted butter – room temperature (or dairy-free spread)
150g crunchy peanut butter
1 large egg
175g soft light brown sugar
1 teaspoon vanilla extract
125g gluten free flour blend (I used mix A from this post)
1 teaspoon xanthan gum
1 teaspoon GF baking powder
100g white chocolate chunks (use dairy free if needed)
- Base line a 20cm/8 inch square baking tin with baking paper.
- Pre-heat the oven to 180 deg C / 350 F / Gas 4.
- Beat the butter and peanut butter together in a large mixing bowl using an electric whisk until pale and fluffy.
- Add the egg, sugar and vanilla extract and continue to beat until well combined.
- In a separate bowl, weigh and mix the flour, xanthan gum and baking powder so that they are evenly blended.
- Gradually fold the flour mix into the wet mix using a large spoon or spatula until completely combined.
- Finally fold in the chocolate chunks until even throughout the dough.
- Spoon the mixture evenly into the cake tin and smooth down the surface with the back of a spoon or spatula.
- Bake for 30 to 35 minutes until golden brown and firm to the touch.
- Remove from the oven and leave to cool in the cake tin.
- Once cool, take the brownie out of the tin and cut into squares using a sharp knife.
Gluten Free Alchemist © 2013 unless otherwise indicated