Brownies or blondies which would you choose? I am a brownie girl all the way. Love them, the batter and especially the edges. But my son on the other hand hates all things chocolate. Sometimes I wonder how we are related. How could my son hate chocolate. So blondies it is! But not just any blondie, gluten free apple cinnamon blondies.
Now if you know me personally, I had attempted this recipe last year for another celebration at school but I completely missed the mark. I tried a recipe from one of my favorite cookbooks and I failed each and every time because I couldn’t get them to cook in the middle or they would completely stick to the bottom of the pan.
I actually have always had the sticking problem with my brownies until I discovered the amazing parchment paper technique.
But listen these are no ordinary blondies. In fact over the course of 2 weeks I have managed to make them in 3 different flavors. I made chocolate chip/pretzel, marshmallow, and apple cinnamon (my son’s favorite). Now these apple cinnamon blondies can be the perfect addition to your fall baking.
I promised September was going to be all about apple desserts and I am excited to be sharing this incredible dessert with you. But first we had to go apple picking. What a fun way to kick off fall (despite the 90 degree STL weather). My kids loved filling up their bags and thinking of fun ways to eat them. We went to Herman’s Farm for the very first time and loved how quaint it was.
When I baked the chocolate chip/pretzel blondies they kind of reminded me of a “campfire” treat. And I would have loved to have added graham crackers to the marshmallow ones to make them more of a s’mores flavor. However, they were still delicious with just marshmallows.
To make the chocolate chip/pretzel blondies just omit the cinnamon and apple and add 1/2 cup of (I used) broken up Quinn brand pretzel sticks and Enjoy Life Brand Chocolate Chips. I just mixed them up together in a bowl and measured. To make the marshmallow blondies, omit the cinnamon and apple and add 1/2 cup of mini marshmallows.
I have added these apple cinnamon ones to my son’s lunch box the past two weeks and he has been thrilled. It’s just enough sweetness and it could count for fruit right? And we discovered one more thing by doing this. Since I add a cooler pack to his lunch box it chills them before lunch and he absolutely loved this. So now I keep them in the fridge. Not only do they last longer (if he hasn’t eaten them all) but it has also become a refreshing treat.
Before I share the details. Remember to take a picture and share your blondies in my Stay Gluten Free Community (it’s FREE to join, click here). I love seeing your results and hearing what you think. Now on to the details.
My Ingredients
Once again you won’t have to mix your own flour to make these because I used King Arthur’s All purpose gluten free flour. A year ago, I was determined to always mix up my own flour, but 2 things happened. I realized I had too many big dreams and I had to decide which to really follow and I am now in the full mode toddler “I want to do it all myself” phase. So I have settled on using King Arthur’s for now and honestly it has given me some great results.
To change the flavor of these blondies see above for measurements. You will mix the brown butter mix, egg replacer (replacing 1 egg) and vanilla together in your stand mixer, then add the flour, flavor and water and do the rest of the mixing with a spatula.
I shredded about 2 apples in my food processor and added a heaping 1/2 cup to the batter. You can never have too much apple right?
These gluten free apple cinnamon blondies are so easy to make.
My Method
Have you heard of brown butter? I hadn’t, so this was something completely new to me. I will say though when you are using dairy free, allergy free ingredients your results will usually very and not be exactly as they should be.
In this case I read that you melt and stir butter continuously for about 6-7 minutes over medium heat and watch your butter turn brown in color. I looked online and it really does turn brown. But with my Earth Balance I settled for just a hint of brown.
Next add your brown sugar, stir and make sure it is completely mixed together. Then let it cool completely before you use it. This is why I allocate an hour for the prep time below in the recipe. In my opinion the brown butter mix tends to give off a caramel-like aroma.
Once you have mixed your dough together place it in the center of the parchment paper lined square pan. It will be hard to keep the paper in place at first but once you put the dough/batter on top, the better it will begin to settle into the pan.
With your fingers spread the batter from the center out making sure to do this evenly through out the pan. It will be just enough to evenly spread out.
Bake, cool completely before cutting and enjoy!
If you would like to make just plain blondies without the additional flavors all you need is:
1/2 cup Earth Balance butter
160g packed light brown sugar
195g King Arthur’s gluten free all purpose flour
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp salt
1 tbsp Bob’s Red Mill egg replacer
2 tbsp warm water
2 tsp vanilla
1/4 cup cold water
Make sure you follow all of the same steps except don’t added additional flavor and once the batter is in the pan you will chill it for 30 minutes before baking. This is a very important step. They are so delicious!
As you can see we have really enjoyed having these blondies around the house. I hope you love them too!
Until Next Time
Apple Cinnamon Blondies
Ingredients
- 1/2 Cup Earth Balance butter sticks (1 stick melted and browned)
- 160g 1 Cup Packed light brown sugar
- 195g 1 1/4 cups King Arthur's All Purpose Gluten Free Flour
- 2 tsp Ground cinnamon
- 1 tsp Xanthan gum
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp Bob's Red MIll Egg Replacer
- 2 tbsp Warm water
- 2 tsp Vanilla
- 1/4 cup Cold water
- 1/2 Cup shredded apple about 2 apples
Instructions
- In medium saucepan melt butter for 6-7 minutes stirring continuously over medium heat until a slight brown tint appears.
- Add the brown sugar and stir until combined. Remove from heat and cool completely.
- Prehaet oven to 350 degrees. Cut a piece of parchment paper that will line an 8x8 square pan.
- In a small mixing bowl add flour, xanthan, baking powder, cinnamon and salt. Whisk together and set aside.
- In small bowl add egg replacer with warm water and let thicken for one minute.
- In bowl of stand mixer add brown butter mixture, egg replacer, and vanilla. Mix for 1-2 minutes.
- Add flour and apples. Use a spatula to continue mixing as you slowly add the cold water. Batter will be a little sticky.
- Let dough fall onto the center of the square pan and begin pressing it out from the center to the edges until it is evenly spread out.
- Bake for 25 minutes.
- Let cool for at least an hour before cutting
- Serve and enjoy!
Notes
