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Gluten-Free Lemon Blondies

These Gluten-Free Lemon Blondies are the perfect balance of sweet, with a slight tang from the addition of lemon. The crisp exterior with a perfectly moist and slightly gooey centre is sheer perfection.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 people
Calories 412kcal
Author Alexandra


  • 1 cup (250 g) unsalted butter - melted See Note 1
  • 1 ½ cups (300 g) light brown sugar
  • 2 large eggs - beaten See Note 2
  • 2 teaspoon vanilla extract
  • 2 cups (300 g) plain/all-purpose gluten free flour See Note 3
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon lemon zest See Note 4
  • 2 tablespoon (40 ml) lemon juice See Note 4
  • 1 cup white chocolate chips


  • Preheat your oven to 180 Degrees C (355 F).
  • Line a 27cm x 18cm (11" x 7") tin with baking paper.
  • Melt your butter in a small saucepan on the stove, or in the microwave.
  • Add the melted butter and brown sugar to a stand mixer, or using hand beaters, whip for 5 minutes, until the mixture is thick and glossy.
  • Remove the bowl from the stand mixer. Using a wooden spoon, add the beaten eggs and vanilla to the butter and sugar mixture, and mix well.
  • Add the flour, baking powder and salt to the mixture, and stir to ensure all of the ingredients are combined.
  • Fold through the lemon juice, zest and white chocolate chips until evenly distributed.
  • Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
  • To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the blondie will be overcooked at that stage.
  • When cooked, remove the tin from the oven and leave the blondie in the tin until completely cool. Cut blondie into pieces and enjoy!


  1. Use unsalted butter to best control the salt in baking.
  2. Use room temperature eggs for best results. We use large eggs in this recipe.
  3. Use a regular all-purpose/plain flour if you require. (This has been tested, and works perfectly). Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more.
  4. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
  5. For the most accurate results when baking, we recommend weighing your ingredients using a kitchen scale. 
  6. Please note, the nutritional information is based on the blondie being cut into 12 pieces, and one being enjoyed as a serve. It does not include what the blondie is served with.


Calories: 412kcal | Carbohydrates: 52g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 133mg | Potassium: 139mg | Fiber: 1g | Sugar: 36g | Calcium: 74mg | Iron: 1mg