Chewy Gluten-Free Blondies (One Bowl, No Chill)

These chewy gluten-free blondies deliver everything you want—a dense, buttery bite with rich brown sugar flavor and plenty of chocolate chips—without any tricky ingredients.

They come together in one bowl using a simple gluten-free flour blend, and there’s zero chilling time. Perfect for a last-minute dessert that actually tastes like the real thing.

What Makes These Blondies So Good

The edges crisp up while the center stays soft and just a little gooey, exactly what a good blondie does. The melted butter gives them a deep butterscotch edge without any extra work.

Because I use a standard 1-to-1 gluten-free flour blend, you get the same chewy texture you’d expect from a classic blondie. No one will miss the wheat.

Ingredients

• 1/2 cup unsalted butter, melted: cool slightly so it doesn’t scramble the egg
• 1 cup packed light brown sugar: dark brown works for a deeper molasses note
• 1 large egg, at room temperature: keeps the batter smooth
• 2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup (140 g) gluten-free all-purpose flour blend: must contain xanthan gum; I use King Arthur Measure for Measure
• 1/2 tsp baking powder: check label for gluten-free
• 3/4 cup semisweet chocolate chips: plus a handful for the top

Variations / Substitutions

• Dairy-free: swap the butter for a solid vegan butter stick and use dairy-free chocolate chips.
• Add nuts: fold in 1/2 cup toasted chopped walnuts or pecans for a buttery crunch.
• White chocolate: replace the semisweet chips with white chocolate for a sweeter blondie.
• Salty finish: a light sprinkle of flaky sea salt right after baking balances the sweetness.

If you love this recipe, you’ll also want to make our Gluten-Free Brownie Cookies.

How To Make Gluten-Free Blondies

Step 1: Whisk the Wet Ingredients

In a large bowl, whisk the melted butter and brown sugar until no streaks remain, about 1 minute. Add the egg and vanilla, then whisk until the mixture looks glossy, another 30 seconds.

Step 2: Fold in the Dry Ingredients and Chips

Sprinkle the flour blend, baking powder, and salt over the wet mix. Stir with a rubber spatula until you no longer see dry flour, about 30 seconds. Fold in the chocolate chips just until distributed—don’t overmix.

Step 3: Spread and Bake

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment. Scrape the batter into the pan and smooth the top with the spatula. Bake for 20 to 24 minutes, until the edges are golden and a toothpick inserted in the center comes out with moist crumbs, not wet batter.

Step 4: Cool and Slice

Let the blondies cool in the pan for 10 minutes, then lift them out by the parchment and transfer to a cutting board. Slice into 9 squares and serve warm or at room temperature.

Tips for the Chewiest Gluten-Free Blondies

• Weighing your flour with a kitchen scale gives the most reliable, chewy texture. If you don’t have a scale, spoon the flour into the measuring cup and level it off without packing.
• Let the blondies cool completely before slicing for clean edges—they firm up as they sit.
• A metal baking pan gives you the crispiest edges. Glass pans work but can make the center a little gummy; add a couple minutes to the bake time.
• Fresh, soft brown sugar creates that shiny, crackly top. If your sugar has hardened, zap it in the microwave with a damp paper towel for 20 seconds.

Bake times shift slightly depending on your pan. Here’s a quick guide:

Keeping Blondies Fresh

• Refrigerate: store in an airtight container at room temperature for up to 4 days, or refrigerate for a week.
• Reheating: pop a square in the microwave for 10-15 seconds to bring back that gooey warmth.

Frequently Asked Questions

Why did my blondies turn out cakey instead of fudgy?

Cakey blondies usually mean the batter was overmixed, or too much flour was added. Stir just until the dry ingredients disappear, and weigh your flour for accuracy.

Can I use coconut sugar instead of brown sugar?

You can, but the blondies will be less chewy and have a milder flavor. Coconut sugar doesn’t cream the same way, so the texture will be slightly grainier.

Do I really need a flour blend with xanthan gum?

Yes. Xanthan gum mimics gluten and gives the blondies structure. If your blend doesn’t contain it, add 1/4 teaspoon xanthan gum along with the flour, or your blondies may crumble.

My blondies look greasy. What happened?

The melted butter might not have been mixed thoroughly with the sugar, or the blondies were underbaked. Make sure you whisk the butter and sugar until the mixture is glossy and no oil sits on the surface.

Gluten-Free Blondies Recipe

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 9 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup (140 g) gluten-free all-purpose flour blend
• 1/2 tsp baking powder
• 3/4 cup semisweet chocolate chips

See also  3-Ingredient Carnivore Alfredo Sauce

Method

 

1. In a large bowl, whisk the melted butter and brown sugar until smooth, about 1 minute. Add the egg and vanilla, then whisk until glossy, another 30 seconds.
2. Sprinkle the flour, baking powder, and salt over the wet mix. Stir until you no longer see dry flour, about 30 seconds. Fold in the chocolate chips.
3. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment. Scrape the batter into the pan, smooth the top, and bake 20-24 minutes, until edges are golden and a toothpick comes out with moist crumbs.
4. Cool in the pan 10 minutes, then lift out using the parchment. Slice into 9 squares and serve.

Notes

For a slightly thicker blondie, stick with an 8×8-inch metal pan; a 9×9 will bake thinner and a few minutes faster. The blondies taste even better the next day after the flavors settle. No chilling is required before baking.