Cherry & dark chocolate gluten-free blondies
Cherry & dark chocolate gluten-free blondies
Soft and gooey with thick chunks of melting dark chocolate and zingy cherries, these gluten free blondies are an indulgent treat. Made with dairy-free butter and a sprinkle of gluten-free flour, the vanilla flavoured batter is a nice change to the classic brownie, while still giving you a chocolate hit.
PREP TIME: 10 MINS
COOK TIME: 30 MINS
TOTAL TIME: 40 mins
Saying this straight up – these blondies aren’t a healthy spin-off recipe. They’re rich, buttery and crammed with soft chocolate chunks, perfect for a super indulgent dessert or post-walk treat with a big cup of tea.
Similar to my fudgy GF dark chocolate brownie recipe, I’ve tried to minimise the amount of gluten-free flour used in the mix. The result is a very squidgy consistency that melts in the mouth, rather than a cakey texture.
Ingredients
Gluten free flour blend – I used Dove’s plain GF flour for these, but other blends should also work fine (including non GF if not following a free-from diet)
Dark chocolate – I opt for a breaking up a big bar into large chunks, so that the chocolate still retains it shape after baking, rather than fully melting like chocolate chips would. This way, with each square, you end up with a delicious, soft chunk to bite into.
Cherries – I use fresh cherries for this recipe, but you could also swap them for dried sour cherries for a more zingy option
Vegan butter – again, any brand works fine for this. Feel free to sub for normal butter if not following a dairy-free diet
Sugar – I mixed white and brown sugar together for this, to get a hint of caramel/treacle, without the mixture becoming too brown
Egg – to bind everything together. Feel free to sub out for a flax egg if preferred.
Vanilla extract – a key part of any blondie recipe! Try to use high quality vanilla bean extract for this
Salt – to bring out the vanilla flavour
Baking powder – just a smidge
Method
Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with baking paper.
Mix the flour, baking powder and salt
Cream the sugar and butter in a separate bowl, using an electric mixer to beat well. Then add the eggs and continue beating for another minute.
Mix the two bowls together and gently fold in the vanilla, chocolate chunks and finally the cherries.
Pour the batter into the tin and bake for 20-30 minutes, until the mixture doesn’t look like runny liquid when you give the pan a gentle shake
Remove from the oven and leave in the tin to cool completely, before slicing into squares
Storage
These blondies are best enjoyed straight away, but can be stored in an airtight container for up to 5 days after baking.
Cherry & dark chocolate gluten-free blondies
Equipment
- Mixing bowl
- 8 inch tin
- Electric mixer
Ingredients
- 130 g 1 cup plain gluten-free flour
- 200 g (7oz) dark chocolate, bar broken in pieces
- 50 g white caster sugar
- 75 g light brown sugar
- 80 g (2.8oz) vegan butter
- 1 medium egg
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 large pinch salt
- 150 g (5oz) fresh cherries, pitted / dried sour cherries
Instructions
- Preheat the oven to 180°C/350°F and line an 8 inch square pan with non-stick baking paper
- In a large mixing bowl, combine the flour, baking powder and salt
- In a separate bowl, cream the sugar and butter together using an electric mixer until smooth and light. Then add the eggs and continue beating for another minute
- Pour the butter/egg mixture into the other bowl containing the flour mix, and fold together until just combined. Then add in the vanilla, chocolate chunks and cherries, giving a final gentle stir to combine
- Pour the batter into the prepared tin and bake for 20-30 minutes. The mixture will start to brown from around the 20 minute mark, so start checking regularly from this point. The batter shouldn't behave like a runny liquid when you give the pan a gentle shake - if it still sloshes around in the tin, continue baking for another five minutes. Repeat this process as necessary until the blondies are cooked
- Remove from the oven and leave the blondies in the tin to cool completely, before slicing into squares
- Store in an airtight container for up to 5 days
Check out some more delicious gluten-free, dairy-free bakes below!
