Mother’s Day is coming up and my mind instantly returns to memories of baking with my mom growing up. Back then, gluten didn’t bother me. Today, it’s another story. That’s why I’m so excited about these gluten-free chocolate chip blondies. They’re delicious, and gluten-free!
I’m a big fan of Jeanne Sauvage’s all-purpose gluten-free flour mix and never worry when I bake using her mix. You can find it here. I mix up a big batch and use it in place of regular flour. It worked perfectly with my adaptation of my mother’s Congo bars, a family favorite that was featured in the San Diego Union-Tribune a few years back. Now you can make it without the gluten! (If gluten doesn’t both you, check out my original recipe here.)
- ⅔ cup butter, room temperature
- 2 ¼ cups brown sugar
- 2⅓ (327 grams) cups all-purpose gluten-free flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs, room temperature
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350°.
- Cream the butter and the brown sugar in an electric mixer with the paddle attachment; blend on high about 3-4 minutes until fluffy.
- Sift together flour, baking powder and salt. Set aside.
- Add the eggs, one at a time, to the brown sugar and butter mixture and blend on low until combined.
- Slowly add the flour mixture to the bowl of the electric mixer and blend on low until combined. Don’t add it all at once or you’ll have a mess on your hands.
- Spread into a greased 8x12” pan.
- Bake for 30-40 minutes (start checking at 30), until the dough is lightly browned and a fork inserted in the center comes out clean.
- Let cool completely in the pan before cutting into squares.