Chocolate Chunk Blondie Bars

Gluten-free Chocolate Chunk Blonde Brownie Bars recipe.
Chugrad McAndrews
  • Yield: 16 pieces


2 1/2cups plus 2 tablespoons Basic Gluten-Free Flour Mix *
1/2teaspoon plus 1/8 teaspoon xanthan gum
1 1/2teaspoons double-acting baking powder
1/4teaspoon salt
3/4cup dairy-free, soy-free vegetable shortening
3/4cup granulated sugar
1/4cup plus 2 tablespoons firmly packed light brown sugar
2teaspoons pure vanilla extract
1 1/2teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4cup plus 1 teaspoon rice milk
6ounces Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars, chopped into centimeter-size chunks (about 4 bars)


  1. Preheat the oven to 350°F. Grease a 9 by 9-inch pan.
  2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
  4. Add the vanilla and egg replacer and mix for 20 seconds.
  5. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
  6. Fold in the chocolate chunks.
  7. Spread the batter evenly across the bottom of the baking pan.
  8. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
  9. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes. Cut into 16 squares. Let cool.

*Basic Gluten-Free Flour Mix

The Allergen-Free Baker’s Handbook

Reprinted with permission from The Allergen-Free Baker’s Handbook by Cybele Pascal (Celestial Arts; 2009). Photo credit: Chugrad McAndrews. Purchase here.