Chocolate Chip Blondies

Chocolate Chip Blondies

We all know blondes have more fun. And this recipe is loyal to that statement with an irresistible combination of chewy blondie with chocolate chips and butterscotch chips. This is a great recipe to have on hand for a treat that you can make ahead of time. There’s no extra assembly after baking! I always fret about transporting a cake or cupcakes because smearing the beautiful icing I decorated would be heart-breaking. This recipe is a low-maintenance solution, and it’s so so good.


The blondie gets its brownie-like density and golden color from brown sugar. I like to use a healthy dose of salt with any recipe that’s heavy on brown sugar - for the same reason that we love salted caramel. It really brings out the richness of the caramel flavor in brown sugar, while balancing the sweetness.


I made a lot of variations of this recipe before getting it right. Like, an unusually high number of really bad variations. I think it’s because the flour is gluten-free, which makes structure more difficult, and because I was tempted to have more brown sugar than was really necessary. It’s delicious. So why not? I found out why not. If you have too much brown sugar, the sugar bubbles up and creates this weird crust around the edges. It was so weird and still tasted so good. But the texture was way off. This recipe - unlike my other attempts - holds up like the cookie bars you know.


Butterscotch chips are a childhood favorite of mine. I remember them in oatmeal cookies (AKA Oatmeal Scotchies), but I look for any excuse to mix some into other recipes. They will make more appearances on this blog!


Just wait until you smell these blondies baking in your oven! It is one of the best smells in the whole world. The batter turns ooey gooey in the oven and sets up nice and tall before it’s done.


Gluten-free treats are very easy to underbake. The key is to see the middle set (it doesn’t wiggle if you move the pan), and then wait just a little bit more. The golden color of this batter can fool you into thinking it’s done when it’s not. But when it’s firmly set, they’re ready to come out of the oven.


It’s hard to wait, but these need to cool before they can be sliced into pieces. They don’t have nice firm edges all around like cookies do to hold in the gooeyness of underbaked cookies. Cooling will allow these to firm up and have that wonderfully chewy texture.




  • 2.75 cups gluten-free flour:
    • 58g white rice flour
    • 116g brown rice flour
    • 116g tapioca flour
    • 58g corn starch
    • 11g potato flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups mix-ins (1 cup chocolate chips, 1 cup butterscotch chips)


  1. Add all flours, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
  2. With your stand mixer fitted with a paddle attachment, cream butter and granulated sugar until combined and continue beating until light and fluffy.
  3. Add brown sugar and mix to combine.
  4. Add eggs one at a time, mixing between each egg.
  5. Add vanilla and mix until the batter is smooth and consistent.
  6. Gradually add flour mixture to the batter in several parts, mixing between each one.
  7. When the dough is smooth and consistent, turn off the mixer and remove the bowl from the stand.
  8. Fold in chocolate chips and butterscotch chips with a spatula until they are incorporated evenly.
  9. Spread the dough into a greased 9”x13” pan.
  10. Preheat your oven to 375 F.
  11. Bake for 25 minutes or until golden brown and firm.
  12. Let cool completely.
  13. Slice into desired portions and enjoy!