I’m excited to share a new gluten-free blondie recipe that’s perfect for the holidays. As someone who avoids gluten, I’m always looking for treats that don’t compromise on flavor. These gluten-free blondies are rich, tender, and the addition of a prune reduction sauce gives them an exceptional depth of flavor.
How to Make Your Gluten Free Blondies
These blondies are straightforward to prepare. Start by combining the dry ingredients in one bowl. In a separate bowl, cream the softened butter with the white and brown sugar, then add the eggs one at a time until fully incorporated. Gradually add the dry ingredients and mix until just combined.
Spoon the batter into a greased 8×8-inch baking pan. Next, spread the prune reduction sauce over the batter and gently swirl it into the top layer to create a marbled effect. Bake until set and golden, then cool briefly before slicing into squares.
How to Make the Secret Ingredient Sauce
The secret ingredient is California prunes. They bring a natural sweetness and rich, slightly tangy depth that complements the buttery blondie base. To make the prune reduction, combine chopped prunes with red wine, coconut sugar, and a splash of balsamic vinegar in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the liquid has reduced and the prunes have mostly broken down into a thick, luscious sauce—about 30 minutes. This sauce is excellent swirled into the blondie batter and works well with other desserts too.
The prune reduction adds moistness, flavor complexity, and a beautiful marbled appearance. If you prefer, you can adjust the sweetness or thickness by varying the cooking time or sugar amount.
If you try this recipe, please leave a review and let me know how it turned out. These blondies travel well for gatherings and make a welcome addition to any holiday dessert spread.
Secret Ingredient Gluten Free Blondies
- 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 are a holiday favorite: tender, flavorful, and crowd-pleasing. The prune reduction gives them an unexpectedly elegant twist.
Ingredients
For the Prune Filling:
1 cup chopped California prunes
1 cup red wine
3 tablespoons coconut sugar
1 tablespoon balsamic vinegar
For the Blondies:
2 cups flour (gluten-free: Bob’s Red Mill Paleo Baking Flour recommended; for gluten-full, use regular cake flour)
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
1. Preheat the oven to 350°F (175°C).
2. Grease an 8×8 inch square baking pan with butter or coconut oil and set aside.
3. Make the prune reduction: in a small saucepan combine the chopped prunes, red wine, coconut sugar, and balsamic vinegar. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid has reduced by more than half and the prunes have mostly broken down into a thick sauce, about 30 minutes. Remove from heat and let cool slightly.
4. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
5. In a stand mixer or using a hand mixer, cream the softened butter with the white and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Fold the dry ingredients into the wet ingredients and mix until just combined.
6. Spoon the batter into the prepared pan and spread evenly. Spoon the prune sauce over the batter, then use the back of a spoon to swirl the sauce into the top of the batter, creating a marbled look.
7. Bake for 25–30 minutes if using paleo/gluten-free flour, or about 40 minutes for regular cake flour, until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs. Cool for 15 minutes before cutting into squares. Serve and enjoy.
Notes
*We tested this recipe with several gluten-free flours; Bob’s Red Mill Paleo Baking Flour produced the most consistent results for texture and flavor.