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Last Updated on February 21, 2021 by Chenée Lewis
These brown butter gluten free blondies are such a treat! They’re gluten free, made with almond flour, melted white chocolate, buttery roasted macadamia nuts, and more white chocolate chunks! They’re as gooey and fudgy as blondies should be, and best of all, they’re gluten free!
Blondies are definitely one of my favorite types of recipes to share here on the blog. I love how easy they are to make, and how versatile they can be. I’ve made blondies with raspberries, banana, and pumpkin, and I have plenty more up my sleeve! But these gluten free blondies are a classic. They bring you the tried-and-true flavor combination of vanilla and brown butter, which you may know I’m a huge fan of! So let’s get into how to make these delectable little gluten free blondies!
- brown butter – we’ll use salted butter, and brown it in a light-colored pan until the milk solids are a rich caramel color. This brings out a nutty flavor and adds an amazing level to these blondies! Check out my How to Brown Butter post for more in-depth instructions!
- white chocolate – we’re using white chocolate in two ways in this gluten free blondies recipe! First, we’re melting it into the batter itself, to add a fudgy, chewy richness. Then, we’re adding chopped white chocolate chunks in just before baking so that each bite has a burst of sweet white chocolate! I love baking with Ghirardelli baking bars, but as I mention below, they’re not labeled gluten free. So feel free to use any white baking chocolate or white chocolate chips that work for you!
- brown sugar – adds a rich sweetness and chewy texture to these gluten free blondies!
- eggs – make sure your eggs are room temperature — if you’re in a rush, place them in lukewarm water for about 15 minutes to help them get to room temperature more quickly.
- vanilla – make sure you check your label to make sure your pure vanilla extract is gluten free before adding it to your blondies.
- almond flour – I definitely recommend Bob’s Red Mill Super-fine Almond Flour for its fine texture that produces a much better result! You can also try this recipe with a 1-to-1 gluten free flour. I haven’t tested that yet, but let me know how it works for you!
- chopped roasted macadamia nuts – you can buy macadamia nuts already roasted, or you can buy them raw and roast them yourself! Just place them on a lined baking sheet and bake them in a 325-degree oven for 10 minutes. Let them cool before adding them to your blondies!
This is a super simple recipe, so you won’t need much other than a 9×9 square baking pan. I also recommend a light-colored skillet to brown your butter. Check out all the tools I suggest for this recipe here:
Frequently Asked Questions
They’re both delicious, but blondies are my favorite! Blondies are basically vanilla brownies. They’re a similar texture and made in a similar way to traditional chocolate brownies, but without the cocoa powder or melted chocolate needed to make brownies chocolatey! Also, blondies can come in different flavors, like banana, raspberry, lemon, or these brown butter gluten free blondies!
White chocolate is made from sugar, cocoa butter, milk, and vanilla — all ingredients that don’t contain gluten. So in general, the Ghirardelli white chocolate baking bar that I used for these blondies should be fine for a more casual gluten-free diet — however! If you are very gluten-sensitive or if you’re concerned about cross-contamination, be sure you check your labels for white chocolate baking bars or white chocolate chips marked gluten-free.
My favorite is Bob’s Red Mill. I’ve used a few different types and noticed big differences in the texture. And even though I did want a bit of almondy texture in these gluten free blondies, I still didn’t want them to be too crumbly or mealy. So the Bob’s Red Mill Superfine Almond Flour was perfect!
If you’re loving these gluten free blondies, I have lots more gluten free goodies for you! For a deliciously satisfying gluten free weeknight meal, try my Lemon Shrimp Pasta with Kale. It’s so flavorful and simple to make, with a touch of spice from chili flakes.
And for another amazing gluten-free dessert, you have to try my Gluten-Free Passionfruit Tart with Almond Crust! It’s so elegant and perfect for special occasions, with a tart passionfruit curd filling that is just heavenly!
Equipment you may need
- 1½ cup light brown sugar - packed
- ¾ cup salted butter - 1 ½ sticks; cubed
- 2 large eggs - room temperature
- 1½ tsp pure vanilla extract - (check label to ensure it's gluten free)
- 2 cups super-fine almond flour - (see note)
- 4 oz white chocolate - chopped; divided
- ¾ cup roasted macadamia nuts - optional (see note)
- Preheat oven to 350°F. Line a 9×9 square baking pan with parchment paper, leaving an overhang for easy removal of the blondies. Spray lined pan with baking spray.
- Melt butter in a light-colored saute pan, stirring frequently, until milk solids separate and begin to turn a deep golden brown. You should smell a nutty aroma. Remove from heat immediately and pour the butter into a large heatsafe mixing bowl, scraping all the brown bits along with it.
- Add half of chopped white chocolate (about 1/3 cup) to the browned butter and stir to melt chocolate until mixture is smooth.
- Whisk in brown sugar until smooth.
- Whisk in eggs, one at a time, followed by vanilla, mixing after each addition.
- Stir in almond flour and mix well. Mixture will be thick.
- Fold in remaining chopped white chocolate and roasted macadamia nuts, if using.
- Bake in preheated oven for 25-30 minutes, or until the top of the blondies are lightly browned and a toothpick entered into the center of the pan comes out clean. Cool before slicing.
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