½cupunsalted butter, meltedDairy-free use Smart Balance Butter.
1tablespoonpure vanilla extract
1 ¼cup all-purpose gluten-free flour with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Spray the 8 x 8-inch square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
In a large bowl, add the eggs, granulated sugar, brown sugar, pure vanilla extract, and melted butter mix until fully combined.
Add the gluten-free flour all-purpose flour with xanthan gum, baking soda, and salt to the butter mixture and mix until fully combined.
Pour the blondies batter into the greased 8 x 8-inch sized baking pan. Smooth out the top of the batter if needed.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out just barely clean. The sides of the blondies will start to pull away from the pan. Please watch your blondies because all ovens are different.
Allow the blondies to cool before cutting. Enjoy!
Store leftovers in an air-tight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
For the dairy-free option, I used Smart Balance butter.
You can add your favorite mix-ins to the blondie batter.
The blondies can be frozen. Wrap the completely cooled blondies in plastic wrap or foil and then place them in a plastic freezer bag. Defrost at room temperature.