The following recipe is from the August 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
I think that I might be the only person in the whole world who prefers blondies to brownies. This might have something to do with the fact that while I have made several dozen successful batches of blondies, I have yet to make even a small pan of edible brownies. But this isn't purely an ego thing. The combination of butterscotch and dark brown sugar in blondies does something for me that even brownies made with the finest cocoa powder can't hold a candle to.
I thought that these blondies from Elizabeth Barbone's Easy Gluten-Free Baking would make a prefect gluten-free dessert. The richness comes from butter, eggs, and brown sugar. Throw in some chocolate chips and chopped nuts and the fact that these babies don't contain any wheat flour will be the last thing on your mind.
- Yield:1 dozen bars
- Gluten-free nonstick cooking spray
- Dry Ingredients
- 3/4 cup white rice flour
- 1/4 cup sweet rice flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1/2 teaspoons butterscotch oil or 2 teaspoons vanilla extract
Preheat oven to 350°F. Grease an 8-inch square pan with cooking spray.
In a small bowl, whisk together dry ingredients.
In a medium bowl, cream together butter and brown sugar until light and fluffy. (Use medium-high speed on a handheld mixer, medium speed on a stand mixer.) Add eggs, 1 at a time, mixing well after each addition. Add dry ingredients and butterscotch oil or vanilla. Blend for 1 minute. Batter will be thick.
Pour the batter into prepared pan. Bake for 35 to 45 minutes or until a tester inserted into the center of the pan comes out clean.
Remove pan from oven and place on a wire rack to cool completely. Cut into 12 squares.