Brownie Blondies (Gluten-Free)
These gluten-free brownie blondies are the best combination of fudgy chocolate brownies and vanilla-caramel blondies. They have a rich, moist texture and beautiful crackly tops with a marble swirl. They are so easy to make without a mixer!
Equipment
- 2 Large Mixing Bowls
- 1 Whisk
- 1 8x8" Baking Pan
- Parchment Paper for lining the pan
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted can sub vegan butter
- ½ cup brown sugar light or dark
- ⅔ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- ½ cup gluten-free all-purpose flour with xanthan gum or all-purpose flour
- ½ cup unsweetened cacao powder
- ¼ teaspoon salt
Blondie Layer
- ½ cup unsalted butter, melted can sub vegan butter
- ⅔ cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free all-purpose flour with xanthan gum or all-purpose flour
- ¼ teaspoon salt
Instructions
Making The Brownies
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated until evenly combined. The mixture should resemble a paste, like wet sand. This takes 1-2 minutes.½ cup unsalted butter, melted, ½ cup brown sugar, ⅔ cup granulated sugar
- Add the egg, egg yolk, and vanilla extract to the bowl. Whisk thoroughly until smooth.1 large egg, 1 egg yolk, 2 teaspoons pure vanilla extract
- Pour the gluten-free flour, cacao powder, and salt into the bowl. Mix gently until the ingredients are just combined. Be careful not to over mix the batter! It will be quite thick. Set the bowl aside while you make the blondies.½ cup gluten-free all-purpose flour with xanthan gum, ¼ teaspoon salt, ½ cup unsweetened cacao powder
Making The Blondies
- Preheat the oven to 350°F and line an 8x8" square baking pan with parchment paper. Leave some parchment paper hanging over the sides to make it easy to remove the brownie blondies later.
- In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar until it resembles a sandy, paste-like texture.½ cup unsalted butter, melted, ⅔ cup brown sugar, ½ cup granulated sugar
- Add the egg, egg yolk, and vanilla extract to the bowl. Whisk until smooth and creamy.1 large egg, 1 egg yolk, 1 teaspoon pure vanilla extract
- Pour the gluten-free flour and salt into the bowl. Mix gently until just combined. Again, be careful not to over mix the batter.1 cup gluten-free all-purpose flour with xanthan gum, ¼ teaspoon salt
Creating The Swirl
- Use a measuring cup or large spoon to scoop about ¼ cup of brownie batter into two opposite corners of the pan (diagonal from each other). Then, scoop about ¼ cup of blondie batter into the remaining two corners of the pan, also opposite each other. (See process pictures in the blog post for clarity).
- Next, add a scoop of brownie batter on top of the corners with the blondie batter. Add a scoop of blondie batter on top of the corners with brownie batter. Repeat this process, adding brownie batter over blondie batter, and vice versa, until all the batter is gone. Think of it like creating a checkerboard pattern.
- Use the back of a spoon or a spatula to gently "swirl' the top layer of the brownie blondies to create a marble pattern. Be careful not to swirl too much, or the mixtures will blend together and not have a distinctive marble pattern!
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bars to cool in the pan for 30 minutes. Then, use the edges of the parchment paper to lift the brownie blondies out of the pan.
- Once cool, slice into 16 square bars. Serve and enjoy!
Notes
Storage: Keep leftover bars in an airtight container at room temperature for 5-7 days. To freeze the bars, place them in an airtight container in the freezer for up to 3 months.
Flour Substitute: You can use normal all-purpose flour or white whole wheat flour in place of gluten-free flour if desired.
Dairy-Free Option: Use melted vegan butter (the stick kind, not the spread) in place of the dairy butter in the recipe.
Vegan Option: I do not recommend making the recipe vegan. The eggs are necessary to bind the ingredients and hold the bars together. They also add moisture and give the brownie blondies shiny, crackly tops.
Optional Toppings: You can add chocolate chips, peanut butter, ice cream, M&Ms, or chopped walnuts. Enjoy!