Blondies are the new Brownies

by Maggie on May 10, 2010

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Have you noticed?

I’ve been making an effort to use the same flours and other ingredients in my recipes as of late.  You’ll see a lot of coconut oil (such a good dairy-free substitute for butter), sucanat (my go-to substitute for brown sugar), and quinoa flour (just bought a ginormous bag of it).

The reason I’m doing this is for YOU.  I want gluten-free baking to be as easy for you as it is for me.  I want it to be as affordable as possible (buy good ingredients but less ingredients).  And if you’re new to gluten-free, I want it to be simple.  If you’re a veteran to gluten-free then you can probably make fancy substitutions yourself.

It seems a lot of people are adopting a gluten-free lifestyle.  Or at least giving it a shot.  Dare I say it’s almost trendy?  There’s a good side and a bad side to that.

The bad side: I hope people don’t get the wrong impression from the media.  Gluten-free living isn’t as hard as it is perceived to be.  Gluten-free living isn’t a new way to lose weight.  Gluten-free living isn’t about packaged and processed goods.   Gluten-free living isn’t something to take lightly.

The good side: hopefully this trend will bring prices down as demand goes up.  Hopefully there will be more and more healthy gluten-free foods available at stores and restaurants.  Hopefully people will realize how easy it is to live a healthy gluten-free lifestyle.  Hopefully more people will have happy tummies and healthy diets.

These Blondies will give you a happy tummy, that’s for sure.

Gluten-Free & Egg-Free Blondies

*Adapted from Great American Desserts by Debbi Fields*

3/4 cups coconut oil or butter (softened but not melted)

2 1/4 cups sucanat (or brown sugar)

6 tbsp unsweetened applesauce

2 1/2 tbsp ground flax mixed with 3 tbsp water

1 tsp vanilla

2 2/3 cups of my all-purpose bean-free mix

1 tsp baking soda

1/4 tsp sea salt

1 2/3 cups chocolate chips

Topping

1 1/2 tbsp coconut oil

1/4 cup unsweetened almond milk (0r another non-dairy milk)

1/2 cup rice syrup (or cane sugar)

Preheat the oven to 350 degrees.  Grease a 9×13 pan with coconut oil (or another oil of your choice).  Line the greased pan with aluminum foil and grease the foil.

Put the coconut oil and sucanat in a large bowl and stir until smooth.  I used my KitchenAid mixer.

In a small bowl, combine the applesauce with the flax-water mixture and vanilla.  Add to the oil-sucanat mixture and stir until combined.

In another medium-sized bowl, whisk the flour, baking soda, and sea salt.  Add to the wet ingredients and stir just until combined.  Stir in the chocolate chips and then scrape the batter into the prepared pan.

Bake the blondies for 25 minutes.  Check with a knife for doneness.  Cool on a wire rack while preparing the topping.

In a small saucepan, combine the coconut oil and almond milk over medium heat until the coconut oil is melted.  Add the rice syrup and stir to combine.  Increase the heat to medium-high and bring the mixture to a simmer.  Cook, stirring often, until the mixture thickens (approximately 5 minutes).  You don’t want your caramel to be too thick.

Remove the pan from heat.  Using a toothpick, poke holes in the top of the Blondies and drizzle with caramel.  Let cool and enjoy.  Be prepared to eat the entire pan.

OPTIONS:

These are just as delish without the caramel so feel free to skip that step.

You could easily make the Blondies a day ahead and make the caramel the next day.

Add some melted chocolate chip drizzle to the Blondies as well.  Then sprinkle with more chocolate chips.  Then serve to guests.  Then watch them fall at your feet.

We refrigerated ours.  I strongly recommend you do this.  So good just out of the fridge.

What are you waiting for?

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free