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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. 
Course Baking, Dessert
Cuisine American, gluten free
Keyword baking, chocolate, dairy free, gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 large blondies
Calories 310kcal

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