I thought about starting this post today saying, “woe is me” to make you feel sorry for me as I write about my topic today, but I am victorious with my sacrifice for Lent this year; giving up sugar for 6 weeks!
Can I get an Amen? Or at least a “keep up the good work, you’re almost there”?? Just teasing. I’m feeling good and strong and finally having less and less dancing cupcake dreams and more cravings for a good, fresh orange.
However, it was EXTREMELY difficult not to lick the beaters of this delicious recipe that I made for my hubby. I was a good girl, but I did sniff the batter hard enough as to feel the vanilla vapors actually penetrate my sinus cavities. Ok back to the recipe. Hubby is not a big chocolate fan, (What?? I know!) so I made this super easy blondie recipe (instead of brownies) and he loved it. It’s super easy and gluten free to boot! Not exactly healthy, but heck we’re in the middle of yet another Colorado snowstorm, so comfort food is where it’s at today.
Gluten Free Blondies
(recipe for a 7 x 5 pan spread thick, or an 8 x 8 spread thin)
3/4 c brown sugar
1/4 c melted butter
1/2 ts vanilla
3/4 c gluten free flour
1/4 ts baking powder
1/4 ts salt
1/2 c chocolate chips (or I used 1/4 c chocolate and 1/4 c white chips)
Mix sugar, eggs, butter, vanilla in a large bowl. Add rest of ingredients and mix well, adding the chips at the last.
Spread in greased pan and bake at 350 for about 12-17 min. The thicker the batter, the longer it will take to bake in the middle, so watch carefully so that the edges don’t brown too much before the middle is cooked.
Yield: 12 (ish) 🙂