Can I use regular flour instead of gluten-free flour?

Absolutely! If you don't need these to be gluten-free, you can substitute all-purpose flour in equal measure and omit the cornstarch. The texture will be slightly different but equally delicious.

My blondies turned out too cakey. What went wrong?

Cakey blondies usually mean they were overbaked or had too much leavening. Next time, try reducing the baking time by 2-3 minutes and double-check your baking powder measurement.

Can I use different chocolate candies in this recipe?

Definitely! Any similar chocolate candies will work wonderfully. Just make sure they're gluten-free if that's a concern. M&Ms, chocolate chips, or chopped chocolate bars are all great alternatives.

My blondies sank in the middle. How can I prevent this?

Sinking usually happens when blondies are underbaked or when the oven temperature is too high. Make sure your oven is correctly calibrated, and try baking them for a few minutes longer next time.

Gluten-Free Mini Egg Blondies Recipe

Description

Delightfully chewy and indulgent, these Gluten-Free Mini Egg Blondies are the perfect treat for holidays or anytime you crave a rich and satisfying dessert. Packed with mini chocolate eggs and easy to make, these blondies are a sweet way to celebrate while catering to gluten-free diets.

Ingredients

Units Scale

Dry Ingredients

1 cup gluten-free all-purpose flour blend (144g)
2 tbsp cornstarch (16g)
1/2 tsp baking powder
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter, melted (113g)
1 cup brown sugar, packed (200g)
1 large egg, room temperature (50g)
1 egg yolk, room temperature (18g)
2 tsp vanilla extract

Add-ins

1 cup gluten-free mini chocolate eggs, divided (190g)

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Instructions

Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 325°F (180°C). Line an 8×8-inch square baking pan with parchment paper to ensure easy removal. Set the prepared pan aside.
Combine the Dry Ingredients
In a medium-sized mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, and salt. This ensures an even distribution of dry ingredients and prevents clumping.
Mix the Butter and Sugar
In a large mixing bowl, add the melted unsalted butter and packed brown sugar. Mix until fully combined and smooth, creating a rich base for the batter.
Add the Eggs and Vanilla
Add the large egg, egg yolk, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.
Incorporate the Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring until no streaks of gluten-free flour remain. Be cautious not to overmix to maintain the desired texture.
Fold in Mini Chocolate Eggs
Roughly chop 3/4 cup of the mini chocolate eggs into small pieces, reserving the remaining 1/4 cup whole for topping. Gently fold the chopped mini eggs into the batter until evenly distributed.
Pour and Smooth the Batter
Transfer the blondie batter into the prepared baking dish. Use a spatula or knife to evenly spread and smooth out the top. Sprinkle the reserved 1/4 cup of whole mini chocolate eggs over the surface for added appeal.
Bake the Blondies
Bake the blondies in the preheated oven for 25-29 minutes. The edges should be lightly browned, and a toothpick inserted into the center should come out with moist crumbs. Avoid overbaking, as the blondies may become dry.
Cool and Slice
Allow the blondies to cool in the pan for at least 15 minutes. Once cooled, transfer them to a cutting board and slice into squares. Enjoy!

Notes

Cadbury Mini Eggs were used in this recipe. While they are made in a facility containing wheat, they do not have gluten-containing ingredients or share production lines with wheat. If you’re uncomfortable with potential cross-contamination, opt for an alternative gluten-free chocolate candy.
You can customize this recipe with different gluten-free chocolate candies or mix-ins.

Nutrition

Serving Size: 1 blondie
Calories: 272kcal
Sugar: 28g
Sodium: 180
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 47