I am excited to share this new gluten-free blondie recipe. At this time of year, a fabulous dessert is always welcome. As someone who avoids gluten, I’m always looking for delicious treats I can enjoy. These gluten-free blondies are perfect, and a surprising secret ingredient takes them over the top.
How to Make Your Gluten Free Blondies
These blondies are simple to prepare. Start by combining all dry ingredients (except the sugars) in a bowl. In a mixer, cream the butter with the white and brown sugars, then add the eggs one at a time, mixing until incorporated. Fold the dry ingredients into the wet mixture until fully combined.
Spoon the batter into a greased 8×8-inch pan. Next, prepare the secret ingredient sauce and swirl it into the batter for a rich, flavorful finish. Don’t skip this step—this sauce elevates the blondies and adds depth of flavor.
How to Make the Secret Ingredient Sauce
The secret ingredient is California prunes. Prunes bring natural sweetness and complex flavor without being overly sweet, plus they add antioxidants and can support digestive health. To make the prune reduction sauce, combine chopped prunes with red wine, coconut sugar, and a splash of balsamic vinegar in a small saucepan. Bring to a boil, then reduce to low and simmer, stirring occasionally, until the liquid has reduced to a thick, luscious sauce and the prunes have mostly broken down—about 30 minutes. This prune reduction works beautifully swirled into blondie batter or served with other desserts.
Once your prune sauce is ready, spoon it evenly over the batter in the pan. Use the back of a spoon to swirl the sauce into the top layer of batter to create a marbleized effect. Bake until set and golden for a delightful texture and flavor balance.
If you try these gluten-free blondies, please leave a review and share your thoughts. For more recipe ideas, consider subscribing to recipe newsletters or following recipe accounts on social platforms to stay inspired.
Secret Ingredient Gluten Free Blondies
5 from 2 reviews
- Author: Teri Turner
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These gluten-free blondies make a perfect holiday treat and are a crowd-pleaser at parties. The prune swirl gives them a distinctive flavor that’s both comforting and elegant.
Ingredients
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 (best results with Bob’s Red Mill Paleo Baking Flour for gluten-free, or regular cake flour if not gluten-free)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
Instructions
Preheat the oven to 350°F (175°C).
Grease an 8×8-inch square baking pan with butter or coconut oil and set aside.
In a small saucepan, combine the chopped prunes, red wine, coconut sugar, and balsamic vinegar. Stir to combine and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until the liquid reduces to a thick consistency and the prunes break down, about 30 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter with the white and brown sugars until light and fluffy. Add eggs one at a time, mixing each until incorporated and scraping the bowl as needed. Add the dry ingredients to the wet and mix until fully combined.
Spoon the batter into the prepared pan and spread evenly. Spoon the prune sauce evenly over the batter. Use the back of a spoon to swirl the sauce into the top layer of batter to create a marbleized effect.
Bake 25–30 minutes if using paleo or gluten-free flour, or about 40 minutes for regular cake flour, until golden and a toothpick inserted in the center comes out clean. Cool for 15 minutes before slicing into squares. Enjoy!
Notes
*We tested this recipe with several gluten-free flours; while others will work, Bob’s Red Mill Paleo Baking Flour gives the best results.