Blondies
Sep 19, 2009 tagged Dairy-free, Egg-free, Gluten-free, Vegan 
Sometimes, just sometimes, things go just the way you want.
I’m really pretty easy to please. (OK, right about now my family is snickering.) Really. I was happy all afternoon because these blondies turned out just like I’d hoped they would. First time out. It’s a beautiful thing.
I admit I was skeptical. I bought pre-mixed glutenfree flour because—OK I’ll say it—it’s easier. When life gets busy and you still want to bake sometimes it has to be easier. That’s all. So, I bought this flour and hadn’t used it and, well, today was the day. It worked. It was good. Yay!
These Blondies are just right. Not too sweet. Not too spicy. Just right.
There are nuts and coconut and glutenfree oats in them, too. Oh, not to mention chocolate chips. Because you know I love chocolate.
Well, just go ahead. Try them. Then you can tell me if you like them…
Revision:
The way to succeed is to double your error rate.
- Thomas J. Watson
Sorry to be confusing. I thought I’d made a mistake in transferring this recipe from my notes which called for 1/2 cup Earth Balance instead of oil and included 1/4 teaspoon salt. Not exactly sure how that happened.
So, I made the recipe as state below but used a mixer—it did not yield good results.
I then made the recipe as it was in my notes. Better results but not the perfect Blondies I originally made. (You can do it this way but definitely use a mixer or melt the Earth Balance and bake a little longer.)
Finally, I made the Blondies again exactly as shown below — mixing by hand. Better results. So, the recipe is staying as originally posted.
Now, according to Thomas J. Watson, as long as I keep making errors I should become a more successful cook than I am today. Sounds like a deal to me.
Blondies
1 ½ cups GF flour
¼ cup GF rolled oats
¾ cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup vegetable oil
½ cup applesauce
1 EnerG egg replacer
1 ½ teaspoons vanilla
¼ cup chocolate chips
¼ cup chopped walnuts
¼ cup flaked unsweetened coconut
Preheat the oven to 350 degrees.
Make the faux egg: 1 ½ teaspoons EnerG Egg Replacer plus 2 tablespoons warm water. Mix together and set aside.
Mix the dry ingredients—flour, oats, brown sugar, baking powder and cinnamon—together in a large bowl.
Add the oil, applesauce, vanilla, and egg replacer. Mix by hand until all ingredients are fully incorporated.
Measure out and add the chocolate chips, walnuts, and coconut. Gently mix them in until they are evenly spread through the dough.
Turn it out into a parchment lined 8” x 8” baking dish. If you have some extra chips, walnuts, and coconut sprinkle them on top to decorate the blondies. I also sprinkled some cinnamon sugar on top of that.
Pop the pan in the oven for 25-30 minutes. Leave them in the pan for 10 minutes or so then lift the blondies out (using the parchment) and transfer to a cooling rack to finish cooling.
Slice into 12 bars. Eat within a day or two or freeze.
Note: I used Authentic Foods Gluten-Free Multi Blend Flour
Reader Comments (7)
I've never made/eaten a blondie in my life. Yours look fabulous and now I'm wondering why I haven't ventured to try one. I think I'm going to have to now.
THANK YOU beyond words for this recipe - if you visit my blog archives, you'll know why ;)
These look gorgeous Nancy WOW! I wish I could bite into your blondies they look AMAZING!
I made these last night and must have done something wrong along the way. Mine turned out very fluffy/cakey, not a nice dense/fudgy consistency I was looking for. Going to give it another go and see what I might have done wrong. They tasted pretty good, just not quite what I was going for. Here's to another try.
Rachel - I will make these again (have time to do it tomorrow) as a test and let you know the results. Wondering if it had something to do with the flour? -Nancy
Based on our conversations it may be that substituting the egg replacer with real egg may have given you a more fluffy/cakey texture. I would try omitting the baking powder and see if that works. -Nancy
You know I love blondies!! I bake them all the time :)
Ah, I saw the revision to your recipe and that makes me feel better! I made them and served them for breakfast for my son's birthday brunch and they alright but mine were much flatter than your picture, but I thought it was my revisions in replacing brown sugar with lakanto. I am SO glad that you posted the changes and now I will test them again. I LOVE blondies and now I'll be on a mission to make some more!
Debbie - I think it's possible the substitution in sugars could affect the end result. Just as an example, Rachel (http://livingwithoutwheat.blogspot.com) used a real egg instead of egg replacer and the end result was more like cake than a dense blondie. We worked through that and she omitted the leavening agent (baking powder) and that seemed to work perfectly.
I would just say experiment a little with it.
If you're going to use the vegetable oil (using the recipe as stated on the site) make sure you mix everything by hand - when I mixed it with the mixer the result was not as good. If you're going to replace the oil with Earth Balance you'll have to change the method of mixing because you want to make sure the EB is mixed in thoroughly. I can work with you on that and will send you an email so we can do that if you like.
I got the best result (the one in the picture) by following the recipe as it is written here and mixing it by hand. - Nancy
Hi :]
These look so amazing and yummy, I would love to give them a try. I was wondering though, when you say mixing by hand, do you mean a hand mixer? Or actually turning it with a big spoon?
Clarissa - mixing with a big spoon. I'm not really sure why it works better with this recipe but it does. (Although now I just might have to try to figure that one out!) -Nancy