These easy Gluten-Free Chocolate Chip Blondies are a perfect treat for anyone—whether your eating gluten-free or not! This recipe is made easy and nearly foolproof with the help of Bisquick™ Gluten Free Pancake & Baking Mix. The extra step of browning the butter is well worth it, giving these blondies an irresistible depth of flavor and fudgy texture.
Here’s a look at the ingredients you’ll need to make these easy Gluten-Free Chocolate Chip Blondies.
Bisquick™ Gluten Free Pancake & Baking Mix: This blend ensures a great result without the fuss of finding the right mix of gluten-free flours and leaveners.
Browned Butter: This simple step takes butter to the next level with a distinctly nutty, toffee-like aroma. It adds depth and caramelized flavor to the blondies.
Brown Sugar: The molasses in brown sugar lends additional flavor and moisture.
Eggs: Eggs give the blondies lift and allow them to puff and deflate, giving them a classic blondie texture without gluten!
Mini Chocolate Chips: Regular chips are too heavy for this gluten-free batter and end up sinking to the bottom of the blondies as they bake. Mini chips are light enough to remain suspended in the batter!
Here are the basics on how to make these easy Gluten-Free Bisquick™ Chocolate Chip Blondies. See the full recipe for detailed instructions.
Start with browning the butter so it has time to cool while you preheat the oven and gather your ingredients. Cook the butter in a saucepan over medium heat, stirring frequently, until the butter solids turn from white to deep golden brown. Cool in the pan for at least 15 minutes until it is no longer scalding hot. To speed the process along, pour the browned butter into a mixing bowl to cool.
Letting the batter rest after mixing is key for a fudgy gluten-free blondie. It allows the liquid from the eggs, sugar, and browned butter to absorb into the Gluten Free Bisquick™ for a smoother mouthfeel and moist crumb.
These blondies bake in about 16 minutes; the center will be puffed with golden brown edges.
Yes, we want our puffed, golden blondies to deflate! This will give the blondies a classic texture without any gluten.
Follow these tips for storing these gluten-free chocolate chip blondies.
Store leftover blondies in an airtight container for up to 3 days.
Store in an airtight container, or wrap bars individually in plastic wrap, and store in the refrigerator for up to 5 days.
Wrap bars individually in plastic wrap and place in a resealable plastic freezer bag. Freeze for up to 1 month.
Thaw frozen bars on the counter at room temperature.
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until it foams, and the milk solids begin to turn golden brown and smell nutty, about 3 to 6 minutes. Remove from the heat; cool about 15 minutes or until the butter is warm but not hot.
Meanwhile, heat oven to 350°F. Grease an 8-inch square baking pan with cooking spray; line with parchment paper.
In a large bowl, beat browned butter, Bisquick™, sugar, and eggs with an electric mixer until well blended. Stir in 1 cup chocolate chips. Let the dough rest for 15 minutes.
Spread dough into the pan.
Bake 16 to 18 minutes or until the center is puffed, and the edges are golden brown.
Remove from the oven and tap the pan a couple of times on the cooling rack to deflate slightly. Sprinkle remaining 1/4 cup of chocolate chips evenly over the top. Cool completely on a cooling rack before cutting, about 1 hour.
This recipe has been developed gluten free. Always read labels on product packaging to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Tapping the pan a few times on the cooling rack as soon as the blondies come out of the oven will deflate the blondies and give the cooled blondies a fudgier texture.
We went with mini chocolate chips in this recipe as they stayed suspended in the gluten-free batter. The regular-size chocolate chips tended to sink to the bottom of the bars.
Letting the batter rest gives the Gluten Free Bisquick™ time to absorb the liquid in the batter, which gives the bars a better texture.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 13g | 21% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 4g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 50mg | 16% |
| Sodium | 210mg | 9% |
| Total Carbohydrate | 39g | 13% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 22g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 4% |
| Potassium | 80mg | 2% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 4% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 4% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
