If you think blondies are just brownies without the chocolate, think again. These gluten-free brown butter blondies are in a league of their own—chewy, gooey, with crispy edges and a deep caramel-like flavor that’ll have you sneaking bites straight from the pan. The secret? Brown butter.
When you take an extra five minutes to toast butter until it’s nutty and golden, you unlock a rich, almost toffee-like flavor that makes these blondies downright addictive. And don’t worry—there’s nothing fancy about this recipe. Just fresh, real ingredients you can find at any grocery store across the U.S.
Whether you’re making these for a bake sale, a family gathering, or a solo Netflix binge (zero judgment), they come together fast and always impress.
Why You’ll Love These Blondies
✔ Gluten-Free, but You’d Never Know – No weird textures, just soft and chewy goodness.
✔ Easy to Make – One bowl, no mixer required.
✔ Perfect Balance of Sweet and Salty – The brown butter adds a rich, deep flavor.
✔ Customizable – Add chocolate chips, nuts, or a sprinkle of flaky salt for extra oomph.
Tips for the Best Blondies Ever
✔ Don’t Overbake – The center should look a little underdone when you take them out. They’ll set as they cool.
✔ Use the Right Flour – Not all gluten-free flours are equal. A blend with xanthan gum gives the best chewy texture.
✔ Let the Butter Cool Slightly – If it’s too hot, it’ll scramble your eggs. Nobody wants that.
✔ Customize Them – Try adding white chocolate, peanut butter chips, or even a swirl of almond butter on top before baking.
✔ For Thicker Blondies – Use a 9×5-inch loaf pan instead of an 8×8-inch pan. They’ll be extra chewy in the center!
Storage & Freezing
Room Temp: Store blondies in an airtight container for up to 4 days (if they last that long).
Fridge: Keep in the fridge for up to a week for extra chewiness.
Freezer: Wrap individually and freeze for up to 3 months. Just thaw for 10 minutes or microwave for 10 seconds before devouring.
The Verdict? Absolutely Addictive.
These gluten-free brown butter blondies are rich, chewy, and loaded with flavor. They’re the kind of treat that doesn’t taste gluten-free at all, and once you make them, you’ll never go back to regular blondies.
Whether you’re baking for a gluten-free crowd or just want an easy, foolproof dessert, these blondies hit the spot every time.
Try them today—you won’t regret it.
Gluten-Free Brown Butter Blondies
- Total Time: 0 hours
- Yield: 12 blondies 1x
- Diet: Gluten Free
Description
These gluten-free brown butter blondies are rich, chewy, and packed with deep caramel flavor. Made with simple, real ingredients, they have crispy edges, a soft center, and just the right amount of sweetness. Perfect for gluten-free baking without sacrificing taste or texture.
Ingredients
Dry Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour (Bob’s Red Mill 1:1 or King Arthur Measure for Measure work best)
- ½ teaspoon baking powder – Just a little lift.
- ¼ teaspoon baking soda – Helps keep them chewy.
- ½ teaspoon salt – Balances the sweetness.
Wet Ingredients
- ½ cup (1 stick) unsalted butter – Browning this is the magic trick.
- 1 cup packed light brown sugar – Deep, caramelized sweetness.
- ¼ cup granulated sugar – Just enough to get those crispy edges.
- 1 large egg + 1 egg yolk – The yolk makes them extra rich.
- 1 ½ teaspoons vanilla extract – Always go for the real stuff.
Optional Mix-Ins (Go Wild!)
- ½ cup dark or semi-sweet chocolate chips – Because why not?
- ½ cup chopped pecans or walnuts – If you like a little crunch.
- Flaky sea salt for topping – Sweet and salty heaven.
Instructions
Step 1: Brown the Butter
- In a light-colored saucepan (so you can see the color change), melt the butter over medium heat.
- Keep stirring—it will foam, then turn golden, and finally deep amber with brown specks. Once it smells nutty, remove from heat immediately.
- Pour into a mixing bowl and let it cool for 5–10 minutes (so it doesn’t scramble the eggs).
Step 2: Mix the Wet Ingredients
- Whisk in both sugars until smooth.
- Add the egg, egg yolk, and vanilla. Mix until creamy and slightly thickened.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing = tough blondies.
Step 4: Fold in Mix-Ins (If Using)
- Stir in chocolate chips, nuts, or anything else you love.
Step 5: Bake to Perfection
- Line an 8×8-inch baking pan with parchment paper.
- Spread the batter evenly (it will be thick).
- Bake at 350°F (175°C) for 22–26 minutes, until the edges are set but the center still looks slightly underbaked.
- Let them cool for at least 30 minutes before slicing—trust me, it’s worth the wait.
Notes
- Use a high-quality gluten-free 1:1 flour with xanthan gum for the best texture.
- Do not overbake—blondies firm up as they cool.
- Brown butter adds incredible depth of flavor, but let it cool before mixing.
- Customize with chocolate chips, nuts, or a sprinkle of flaky salt on top.
- Store at room temp for 4 days, in the fridge for 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22–26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 215 kcal
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
