Gluten-Free Chocolate Chip Blondies
Preparation: 15 min.
Cooking: 35 min.
Total: 50 min.
- 1 1/4 Cup cornstarch , divided
- 1 Cup sorghum flour
- 4 Tbsp tapioca flour
- 2 tsp baking powder
- 1 1/4 tsp xanthan gum
- 1 tsp salt
- 3/4 Cup butter
- 2 Cup light brown sugar, packed
- 3 eggs
- 3 tsp vanilla extract
- 1 Cup semisweet chocolate chips
Preheat oven to 350 ℉. Line 9x13 inch baking pan with foil, with ends of foil extending over sides of pan. Spray foil with no stick cooking spray. Mix 1 normal cup of the cornstarch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside.
Microwave butter in large microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir in brown sugar until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Toss chocolate chips with remaining cornstarch. Add to batter; mix well. Spread in prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.