Irresistible Brown Butter Gluten-Free Blondies with White Chocolate & Macadamias
Prepare to fall in love with these extraordinary brown butter gluten-free blondies! If you’re a fan of the classic chewy, fudgy blondie, then this recipe is an absolute must-try. Crafted with a thoughtful blend of almond flour, these blondies offer an incredible texture and rich flavor profile, all while being completely gluten-free. Each bite is a symphony of buttery goodness, featuring notes of roasted macadamia nuts and generous pockets of melted white chocolate chunks. They are everything a blondie should be – delightfully gooey, incredibly fudgy, and undeniably satisfying – making them the best gluten-free treat you’ll ever bake!
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Decoding the Delight: Why These Gluten-Free Blondies Are a Must-Bake
Blondies hold a special place in the world of baking for their incredible versatility and delightful chewiness. They are essentially vanilla brownies, offering a golden canvas for endless flavor combinations. Here on the blog, blondie recipes are always a favorite to share because of how simple they are to whip up and how easily they adapt to different ingredients. I’ve explored variations with vibrant raspberries, comforting banana, and seasonal pumpkin, always with exciting new ideas brewing!
But amidst all the delicious experimentation, these gluten-free blondies stand out as a true classic. They embody the perfect harmony of vanilla and rich brown butter – a flavor combination I adore and actively champion! The nutty, caramelized notes of brown butter elevate the simple vanilla base, creating a depth of flavor that is truly irresistible. What makes these particular blondies even more special is their impeccable texture and taste, proving that going gluten-free doesn’t mean compromising on indulgence. Made with finely milled almond flour, they maintain that signature gooey, fudgy interior that defines a perfect blondie, while catering to dietary needs. Get ready to dive into the details of crafting these delectable, naturally gluten-free treats!
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Essential Ingredients for Your Gluten-Free Blondies
Crafting these delectable gluten-free blondies relies on a few key ingredients, each playing a crucial role in achieving their irresistible flavor and texture. Here’s a closer look at what you’ll need:
- Brown Butter: This isn’t just butter; it’s butter transformed. We start with salted butter and gently brown it in a light-colored pan. As the milk solids separate and toast to a rich caramel hue, they release an incredible nutty aroma and a complex, deep flavor that forms the soul of these blondies. It adds an amazing depth that regular melted butter simply can’t achieve. For a more detailed guide on perfecting this essential technique, be sure to check out my How to Brown Butter post.
- White Chocolate: Our white chocolate makes a dual appearance in this gluten-free blondies recipe, maximizing its creamy impact! First, a portion is melted directly into the batter, infusing it with a rich, fudgy, and chewy quality that’s simply divine. Then, just before baking, we fold in generous chopped white chocolate chunks, ensuring that every single bite delivers a burst of sweet, smooth white chocolate. I often reach for Ghirardelli baking bars for their superior quality, but it’s important to note they are not always explicitly labeled gluten-free. If you have a high gluten sensitivity or celiac disease, always prioritize white baking chocolate or white chocolate chips that are specifically certified gluten-free to ensure peace of mind.
- Brown Sugar: More than just a sweetener, brown sugar is vital for the signature chewy texture and rich, molasses-infused sweetness of these gluten-free blondies. Its moist consistency helps keep the blondies soft and fudgy.
- Eggs: Ensure your eggs are at room temperature. This is a small but crucial detail that allows them to emulsify more effectively with the other ingredients, leading to a smoother batter and a more uniform, tender crumb in your baked goods. If you’re short on time, simply place your eggs in a bowl of lukewarm water for about 15 minutes to quickly bring them to temperature.
- Vanilla Extract: The classic aroma and flavor of pure vanilla extract are essential for any great blondie. It complements the brown butter beautifully. Always double-check your pure vanilla extract label to confirm it’s gluten-free before incorporating it into your blondies. For an even more authentic touch, consider making your own at home with just two ingredients – my post on how to make vanilla extract will guide you!
- Almond Flour: This is the star of our gluten-free base. I highly recommend Bob’s Red Mill Super-fine Almond Flour due to its exceptionally fine texture. This results in a much smoother, less crumbly blondie that truly mimics traditional baked goods. While I haven’t personally tested it, you could also experiment with a 1-to-1 gluten-free flour blend. If you do, please let me know your results – I’d love to hear how it works out for you!
- Chopped Roasted Macadamia Nuts: These add a wonderful crunch, a subtle tropical flavor, and an extra layer of richness to the blondies. You can purchase macadamia nuts already roasted for convenience, or if you prefer to toast them yourself, grab some raw macadamia nuts. Simply spread them on a lined baking sheet and bake in a 325-degree F (160°C) oven for about 10 minutes until they are lightly golden and fragrant. Ensure they cool completely before adding them to your blondie batter to maintain their crisp texture.
Essential Tools for Baking Perfect Gluten-Free Blondies
This recipe is wonderfully straightforward, meaning you won’t need an arsenal of fancy kitchen gadgets. However, having a few key pieces of equipment will ensure a smooth and successful baking experience. Primarily, a good quality 9×9 square baking pan is essential for achieving the ideal thickness and chewy edges for your blondies. I also highly recommend using a light-colored skillet when browning your butter. The light color makes it much easier to observe the milk solids as they caramelize, preventing them from burning and ensuring you achieve that perfect nutty flavor.
Beyond these essentials, having standard baking tools like a sturdy whisk for mixing, a rubber spatula for folding, and accurate measuring cups and spoons will make the process even more enjoyable. For your convenience, here are all the recommended tools for this recipe:
Expert Tips and Frequently Asked Questions for Gluten-Free Blondies
To ensure your gluten-free blondies turn out perfectly every time, and to answer some common queries, here are some helpful tips and FAQs:
While both are incredibly delicious bar desserts, the core difference lies in their flavor base. Brownies are typically rich, chocolate-based treats, getting their signature dark color and intense flavor from cocoa powder or melted chocolate. Blondies, on the other hand, are often referred to as “vanilla brownies.” They share a similar fudgy, chewy texture and are made using a comparable method to traditional chocolate brownies, but they omit the cocoa powder and melted chocolate. This allows the golden, buttery, and vanilla notes to shine through. Blondies are also incredibly versatile, serving as a perfect canvas for various mix-ins and flavors, such as these banana, raspberry, lemon, or these delightful brown butter gluten-free blondies. Their lighter, caramel-like flavor makes them distinct and equally satisfying.
Generally, yes, white chocolate is considered gluten-free by nature. Its primary ingredients are sugar, cocoa butter, milk solids, and vanilla – none of which inherently contain gluten. Therefore, a product like the Ghirardelli white chocolate baking bar I used for these blondies should be suitable for individuals following a casual gluten-free diet. However, if you have severe gluten sensitivity, celiac disease, or are highly concerned about cross-contamination, it is always crucial to check the product label. Look for white chocolate baking bars or white chocolate chips that are explicitly labeled as certified gluten-free to ensure there’s no risk from shared equipment or processing. Many brands now offer certified gluten-free options to cater to these needs.
For baking, especially when you want a smooth and consistent texture, I consistently recommend Bob’s Red Mill Superfine Almond Flour. I’ve experimented with several different brands and types of almond flour over the years, and there can be significant differences in texture and how they perform in recipes. Some coarser grinds can make baked goods feel grainy or overly crumbly. While I appreciate a hint of almond texture in these gluten-free blondies, I definitely didn’t want them to be mealy or fall apart. Bob’s Red Mill’s superfine variety consistently yields a tender, moist, and delightfully chewy result, making it perfect for these blondies and many other gluten-free baking projects.
Absolutely! Blondies are an excellent candidate for freezing, which means you can enjoy these delightful treats long after baking. To freeze them, first ensure they have cooled completely to room temperature. Then, slice them into individual portions and arrange them in a single layer in an airtight freezer-safe container. You can also wrap individual blondies tightly in plastic wrap before placing them in the container for extra protection against freezer burn. They will stay fresh and delicious in the freezer for up to two months. When you’re ready to enjoy one, simply let it thaw at room temperature for an hour or so, or gently warm it in the microwave for a few seconds for that freshly baked feel.
The key to perfectly fudgy blondies is careful baking and using the right ingredients. First, avoid overmixing the batter once the flour is added, as this can develop gluten (even in GF flours, overworking can lead to toughness) and make them cakey. Second, pay close attention to baking time. Blondies are best when slightly underbaked in the center, which results in that desirable gooey texture. The edges should be set and lightly golden, and a toothpick inserted into the center should come out with moist crumbs, not entirely clean. The brown sugar and melted white chocolate in this recipe also contribute significantly to their moistness and chewiness.
Explore More Delicious Gluten-Free Recipes
If you’re as enchanted by these gluten-free blondies as we are, then you’re in for a treat! My blog is brimming with an array of other fantastic gluten-free goodies, perfect for any meal or occasion. From savory dishes to more delightful desserts, there’s something to satisfy every craving without compromising on flavor or dietary needs.
For a deliciously satisfying and easy gluten-free weeknight meal, I highly recommend trying my Lemon Shrimp Pasta with Kale. It’s incredibly flavorful and simple to prepare, offering a wonderful balance of zesty lemon, succulent shrimp, healthy kale, and a touch of spice from chili flakes. It’s a complete meal that feels gourmet but comes together effortlessly.
And for another absolutely amazing gluten-free dessert that’s sure to impress, you simply must try my Gluten-Free Passionfruit Tart with Almond Crust! This elegant tart is perfect for special occasions or when you want to indulge in something truly unique. It features a rich, buttery almond crust paired with a vibrant, tart passionfruit curd filling that is simply heavenly. It’s a showstopper that proves gluten-free desserts can be both sophisticated and utterly delicious!
If you’re loving these gluten-free blondies, I have lots more gluten-free goodies for you! For a deliciously satisfying gluten-free weeknight meal, try my Lemon Shrimp Pasta with Kale. It’s so flavorful and simple to make, with a touch of spice from chili flakes.
And for another amazing gluten-free dessert, you have to try my Gluten-Free Passionfruit Tart with Almond Crust! It’s so elegant and perfect for special occasions, with a tart passionfruit curd filling that is just heavenly!
📖 Recipe
Gluten-Free Blondies with White Chocolate and Macadamias
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Equipment you may need
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9×9 baking pan
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parchment paper
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whisk
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rubber spatula
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mixing bowls
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measuring cups and spoons
Ingredients
- 1½ cup light brown sugar – packed
- ¾ cup salted butter – 1 ½ sticks; cubed
- 2 large eggs – room temperature
- 1½ teaspoon pure vanilla extract – (check label to ensure it’s gluten free)
- 2 cups super-fine almond flour – (see note)
- 4 oz white chocolate – chopped; divided
- ¾ cup roasted macadamia nuts – optional (see note)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×9 square baking pan with parchment paper, ensuring there’s an overhang on the sides for easy removal of the baked blondies. Lightly spray the lined pan with baking spray.
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In a light-colored sauté pan, melt the butter over medium heat, stirring frequently. Continue cooking until the milk solids separate from the butter and turn a rich, deep golden brown. You’ll notice a distinct, nutty aroma. Immediately remove the pan from the heat and carefully pour the browned butter, along with all the flavorful brown bits, into a large heat-safe mixing bowl.
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Add approximately half of the chopped white chocolate (about ⅓ cup) to the warm browned butter. Stir gently until the chocolate melts completely and the mixture is smooth and glossy.
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Whisk in the packed light brown sugar until it is fully incorporated and the mixture is smooth.
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Add the room temperature eggs, one at a time, whisking well after each addition until just combined. Follow with the pure vanilla extract, mixing until fully incorporated.
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Stir in the super-fine almond flour and mix thoroughly until no dry streaks remain. The mixture will be quite thick.
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Gently fold in the remaining chopped white chocolate and the roasted macadamia nuts (if using) until evenly distributed throughout the batter.
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Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until the top of the blondies is lightly golden brown and a toothpick inserted into the center comes out with moist crumbs, not completely clean (this indicates a fudgy center). Allow the blondies to cool completely in the pan on a wire rack before attempting to slice them. Cooling ensures they set properly and maintain their perfect fudgy texture.
Video
Notes
How to Roast Your Macadamia Nuts: If you can’t easily find pre-roasted macadamia nuts at your local supermarket, don’t worry – it’s simple to roast raw ones yourself! Just spread your raw macadamia nuts in a single layer on a parchment-lined baking sheet. Bake them in a 325-degree F (160°C) oven for approximately 10 minutes, or until they become lightly golden and release a fragrant, nutty aroma. It’s essential to let them cool completely before adding them to your blondie batter. This ensures they maintain their delightful crunch and don’t introduce excess heat to your mixture. Be warned: they are SO good when roasted, it’s hard to resist eating them all before they make it into the blondies!
Nutrition
Nutrition Disclaimer
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