I am so excited to share this new gluten free blondie with you. At this time of year, who doesn’t love a fabulous dessert? As a gluten free gal, I am always trying to find ways to make delicious treats I can enjoy. These gluten free blondies are so perfect. And the secret ingredient takes it over the top!
How to Make Your Gluten Free Blondies
The gluten free blondies are easy to make. You combine all of the dry ingredients in one bowl except for the sugars. Using a mixer, beat the butter with the white and brown sugar. Add the eggs one at a time. Once combined, add in your dry ingredients until fully mixed.
Spoon your blondie batter into the greased baking pan, and we are just about ready to go! Next, you’re going to incorporate the secret ingredient sauce that you’ve prepared. Trust me, you are not going to want to skip this part. They take your gluten free blondie to the next level.
How to Make the Secret Ingredient Sauce
Ok, it’s time for the big reveal. The secret ingredient for our gluten free blondies is California prunes. Now before you roll your eyes, hear me out! Prunes are full of incredible flavor. They add amazing depth to any dish. Prunes are sweet but not too sweet. Not to mention they are full of antioxidants and they are great for your digestive health. As you know, I am a California lover, most especially because of their produce. California produces over 97% of prunes, and the result is truly spectacular.
To make the prunes perfect for the gluten free blondies, we made a prune reduction sauce. We used red wine, coconut sugar and chopped California prunes. Combine in a pot and bring to a boil. Once it’s boiling, reduce the heat to low and allow it to simmer for about 30 minutes. Then you’ll have an incredible, luscious sauce that you can use in your blondies or with so many other desserts.
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These gluten free blondies are the perfect treat for the holidays. Bring them to any party for a total crowd pleaser!
For the Prune Filling:
1 cup chopped California prunes
1 cup red wine
3 tablespoons coconut sugar
1 tablespoon balsamic vinegar
For the Cake:
2 cups flour, it works best with Bob’s Red Mill Paleo Baking Flour for gluten free, or regular cake flour for gluten full
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
½ cup (1 stick) of unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
Preheat oven to 350°F.
Grease an 8×8 inch square baking pan using butter or coconut oil. Set aside.
In a small saucepan, combine the prunes, red wine, coconut sugar, and balsamic vinegar. Stir to combine. Bring to a boil over high heat. Once it has come to a boil, reduce heat to low and allow the sauce to simmer, stirring occasionally, until the liquid has reduced by a little but more than half, to a thick consistency, and the prunes have largely broken down, about 30 minutes.
In a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Stir to combine. Set aside.
Using a stand mixer or a bowl with a hand mixer, combine the butter, white sugar, and brown sugar, mixing until fully creamed together. Adding one egg at a time, blend each until fully incorporated. Remember to scrape down the sides of the bowl to combine all ingredients. Add the dry to the wet ingredients and continue to mix until fully combined.
Spoon the batter into the greased pan and spread out evenly. Spoon the prune sauce evenly over the batter. Then, using the back of the spoon with a swirling motion, mix the prune sauce with the top layer of batter to create a marbleized effect.
Bake for 25 to 30 minutes if using paleo or gluten-free flour and about 40 minutes for regular cake flour, until golden brown and/or when a toothpick comes out clean. Cool for 15 minutes before slicing into squares. Enjoy!
*We tested this recipe with several gluten free flours, and while other’s will work, Bob’s Red Mill Paleo Baking Flour will give the absolute best results.
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