These blondies are requested by my little ones, especially my son, at least a few times per week although I can usually get away with making one batch on the weekend. You would never know they’re gluten free and they are super easy to make which makes this either the best recipe thats ever happened or the worst, if you have no self control like me. I make these to bring along to BBQ’s, cookie swaps, holiday parties, you name it. And they always disappear.
Ingredients:
2 sticks of salted, melted butter (Kerry Gold is my fave)
2 cups light brown sugar
2 eggs (Pete and Gerry’s please!)
1 tablespoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups Bob’s Red Mill One to One flour
1 1/2 cups semi-sweet chocolate chips or chips of choice
Directions:
Preheat oven to 350. Grease and line a 9×13 with parchment.
In a large bowl, whisk together the melted butter and brown sugar. Add eggs and whisk throughly until lightened in color. Add in the vanilla and almond extract, stir to combine. In a medium bowl, mix together the dry ingredients, including the chips to coat in the flower so they don’t all sink. Add the dry to the wet and mix well.
Spread evenly into the baking pan and bake for about 30 minutes or until browned around the edges. Let cool in pan, then use parchment to remove and cut
Enjoy!!!
SWEET CAFFEINE 