Chocolate Chunk Blondies (GF)
Jump to recipe
Blondies vs. Brownies. Despite being stark counterparts, I actually have a hard time comparing the two in terms of “which is better?” Blondies, crispy topped with a chewy center, and brownies have a rich fudgy texture throughout. In my opinion, they’re incomparable. Whether you are going the gluten free route or not, these blondies are guaranteed to amaze. With added malted milk powder for nuttiness and complexity of flavor, you’ll have anyone who has a bite coming back for more- promise.
Chocolate Chunk Blondies (GF)
Prep time: 5 minutes
Cook time: 15 minutes
Yields: 12 muffins
Author: Ireland Lindsay
Ingredients:
For the blondies:
1 cup Gluten Free Flour or All-purpose for not-gluten-free (For best results use King Arthur Measure for Measure Flour)
1 cup light brown sugar, packed
1/2 cup butter, softened
1 large egg, room temperature
½ teaspoon malted milk powder- optional
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips/chunks
FOR THE BLONDIES:
PREHEAT oven to 350F and prepare an 8x8* baking dish with nonstick spray and parchment.
*The baking dish doesn’t have to be exact, mine was 8x10 (Here is one similar to what I used). Avoid going too large, as then your blondies will be thin and lose their chew.
INTO a stand mixer fitted with the paddle attachment, combine butter and sugar and cream together until lightened in color, about 3 minutes. Add egg and mix scraping down edges as needed. Once combined add in malted milk powder, and vanilla. Finally, add in remaining dry ingredients (baking soda, salt, and flour) and mix until just combined (there may still be flour on edges) add in chocolate chips/chunks and fully combine, scraping down edges as needed to ensure leaveners are being fully distributed.
TRANSFER to a prepared baking dish and bake for 30 minutes. *
*For those with a finicky oven, myself included: Initially bake for 15 minutes. After 15 minutes check your blondies if they are getting too brown turn down the oven temp by -25 degrees (325F) and bake for an additional 15 minutes for a grand total of: 30 minutes.
LET cool at room temp before slicing into an array of 3x3. Enjoy and store at room temp for 2-3 days.
Recipe by @IreBakes
