GF Butterscotch Blondies

Ingredients

Instructions

1. 1

   PREPARE THE PAN: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving 2 inches of overhang on two sides for easy lifting later. Lightly grease the parchment.

2. 2

   COMBINE BUTTER AND SUGAR: In a large bowl, combine the melted butter and packed brown sugar. Whisk vigorously for about 1 minute until the mixture is smooth, glossy, and slightly lighter in color. The brown sugar should be completely dissolved with no visible granules.

3. 3

   ADD EGG AND VANILLA: Add the egg and vanilla extract to the butter mixture. Whisk for 30 seconds until the egg is fully incorporated and the batter looks smooth and emulsified.

4. 4

   INCORPORATE DRY INGREDIENTS: Add the GF flour, baking powder, and salt to the bowl. Switch to a rubber spatula and fold gently until just combined - you should still see a few streaks of flour. Don't overmix or the blondies will be tough.

5. 5

   ADD MIX-INS: Fold in the chocolate chips and walnuts (if using), reserving a small handful of each for topping. The batter will be thick and glossy.

6. 6

   BAKE: Pour the batter into the prepared pan and spread evenly with the spatula. Scatter the reserved chocolate chips and walnuts on top, pressing them in lightly. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The edges will be slightly darker than the center.

7. 7

   COOL BEFORE CUTTING: Let the blondies cool completely in the pan on a wire rack, at least 1 hour. They're very soft when warm and will firm up as they cool. Use the parchment overhang to lift the entire slab out of the pan, then cut into 16 squares. Store in an airtight container for up to 5 days.