gluten-free maple white chocolate blondies
by Katie Webster
February 27, 2015 (updated 3/14/22) Jump To Recipe
You may forget who you are and where you are, and all your worries for a moment when these Gluten-free Maple White Chocolate Blondies come out of your oven.
You know how in a recipe for say potato salad it might say, “when the potatoes are cool enough to handle, peel.” Yeah, that. “Cool enough to handle.” That phrase, that’s the thing I think you’re going to want to be familiar with when these gluten-free maple white chocolate blondies come out of the oven. But not so much because you want to “handle” them as much as mow the whole entire maple gooey white chocolate chippy pan of them as soon as you see them. You may even be tempted to attempt to do so, pie-eating-contest-stlye, face first, no hands, no cutting. I’m not saying that did or did not happen at my house when I made them. I’m just saying it for the same reasons that some take out lids say “caution contents may be hot.”
And because I’m your friend, and friends don’t let friends burn their cute li’l faces. So don’t. Just distract yourself for long enough until they are cool enough to “handle” and then I won’t judge if you want to skip the whole business of cutting them into squares and using hands and all that formality. Mow away my friend. Mow away.
HOW TO MAKE GLUTEN FREE MAPLE BLONDIES
This is one of those recipes when I was totally overjoyed when it didn’t work as I had planned and had to re-test. You know, to get this recipe just so. Then I’m all, “oh, shoot, 24 more amazingly delicious maple sweetened blondies to ‘sample.’ ” I actually liked them a ton the first time because they were like a delicious gooey blondie mess. But I didn’t want people to be off put by how soft they were, so I increased the gluten free all-purpose baking flour and nut flour. That gave them better structure.They are also salty, which makes me love them so much. I didn’t change that. I also did test them with half bittersweet chocolate chips and half white chocolate chips. You can do that if you like but keep in mind that the dark chocolate will mask the subtle flavor of the maple.
More Recipes To Try
These Sweet Potato Blondies are made with mashed sweet potatoes added into the batter!
Or give The Best Gluten-Free Brownies (dairy-free, whole grain) by Texanerin a try!
gluten-free maple white chocolate blondies
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour
- Yield: 24 1x
- Category: dessert
- Method: Oven
- Cuisine: American
Description
You may forget who you are and where you are, and all your worries for a moment when these Gluten-free Maple White Chocolate Blondies come out of your oven.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup maple sugar, gently packed
- 1 large egg
- 1 tablespoons avocado oil or organic canola oil
- 2 teaspoons vanilla extract
- 1 cup gluten free all-purpose baking mix
- 2/3 cup ground nut flour, such as almond or pecan
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white or chocolate chips
Instructions
- Arrange oven racks in the center of the oven and preheat oven to 350 degrees. Coat a 9 by 9-inch baking dish with cooking spray.
- Beat butter and maple sugar in a stand mixer with a paddle attachment on medium high or in a large bowl with an electric mixer on medium until creamy. Beat in egg on high. Beat in oil and vanilla. Scrape sides of the bowl.
- Whisk gluten-free all-purpose flour, ground nut flour, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the butter mixture, and mix only until combined. Add white chocolate chips and and stir until incorporated.
- Spread dough into the prepared baking dish. Bake until crispy and browned along the edges and puffed in the center 25 to 28 minutes. Allow to cool in the pan on a wire rack to cool completely. Cut into 24 blondies to serve.
Notes
38 mg Cholesterol, 22 g Added Sugar
Nutrition
- Serving Size: 2 cookies
- Calories: 260
- Sugar: 23 g
- Sodium: 2 g
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 2 g
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I keep putting them back in the oven because they don’t seem cooked inside. Is this normal?
They are pretty gooey!
I’m so picky with blondies…. they have to be fudgy in texture like a regular brownie. These look perfect though! And I just happen to have maple sugar sitting here and white chocolate chips. Guess I know what I’m baking!
I have the hardest time getting that texture you’re talking about. When the moisture content goes up, they get too cakey. The maple sugar helps with that for sure. Hope they pass the test.
I would SO risk face and mouth burn for these. Pinned and I’m not even gluten-free!
Lol! I would love trying to explain why my face was burnt. Ha!
The pastor at a church I go to once did a series where he would keep repeating how we can “know something but not do it” – take for example, kids know they have to brush their teeth, but very often “forget” to do so till reminded – in that vein, I might know to wait till something is “Cool enough to handle” – but would I do it – probably not when IT looks like these brownies!
Ha! Love this analogy Shashi. Totally true!
These look so amazing! I can’t wait to try them. Where can I buy the maple sugar? I don’t think it’s something I’ve seen often. Thanks Katie!
Maple sugar is maple syrup that has been heated to a high temperature and then stirred as it is cooled. It becomes granulated almost like brown sugar. I can find it all over here in Vermont, but that is probably the exception. I’d first try Whole Foods or your favorite health food store with the other alternative sweeteners and maple syrup. Then if you can’t find it there you can order it online. I highly recommend seeking it out though Ashley. It has so much intense maple flavor, and doesn’t make baked goods too cakey since it doesn’t add moisture.
If I don’t have maple sugar can I improvise with organic brown sugar but add maple syrup?
Brown sugar (organic or otherwise) on its own is a good alternative. Adding in liquid maple syrup will make them too soft because of the invert sugars in it. They’re soft anyway so it would push them over the edge of falling apart. If you happen to have Muscovado sugar you could also try that.
Um, I think I’m in love!! These look spectacular, Katie!
Thanks so much Alanna. Have a great day.
Do you mean gluten free flour blend or baking mix (like gluten-free bisquik?) Thanks!
I mean GF flour, not baking mix. I am changing that in the ingredient list as we speak so it isn’t so confusing. Thank you for bringing that to my attention. This is what I used. http://www.kingarthurflour.com/shop/items/gluten-free-flour
White chocolate and maple…my husband will be crazy for these blondies. They look fantastic, Katie.
Thank you so much Angie. Have a great day!