Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
A rich, sweet dessert bar with the tanginess of lemon and it’s Gluten Free!
My sweet tooth went into overdrive!! It’s not bad enough that it is overactive but this was a full blown, DEEP VOICED: Gotta have something fantastically sweet and it better be soon!
Boy, when I get these urges, I know to take action or I will not be a pleasant person to deal/live with. I’m talking family and animals beware!
So I start going through my good ole dessert standbys: chocolate chip cookies, no; forget me cookies, no; no bake cookies, no, chocolate sugar cookies, no; cake? definitely no (we’re talking now, not 2 hours from now for sweet obsession relief!)
Got it, I’ll make a blondie!!
I want the gooey brownie texture, but I don’t want the chocolate (I know, weird, since I consider chocolate a food group and usually meet the recommended daily requirements) but today, right now, no chocolate.
I want something with that sweet, rich brownie texture but I don’t want it quite so sweet….hmmm.
Lemon, yes, I’ll use some lemon curd I have on hand!
Right behind chocolate and spicy, I love tart flavors and lemon is what works for me today.
Blondies are a pretty standard recipe. Just think of them as a blonde brownie, which they are sometimes called or a blondie bar. Blondies are very similar to brownies in their ingredients: flour, butter, eggs, baking powder and vanilla but they contain brown sugar instead of cocoa. No applause necessary, just a little cooking/baking/dessert trivia and there will not be a written test at the end of the session.
Sometimes I make blondies with white chocolate chips to maintain the lighter color.
I also will add some type of nut, either pecan, walnut or in this recipe, macadamia nuts.
Be still my heart, and my tummy was singing praises as I pulled these Gluten Free Lemon Blondies out of the oven!!
It was very difficult to wait for them to cool off enough to cut, ah heck I’ll just admit it, I burnt my tongue taste testing them too soon.
But burnt tongue aside, these babies were moist, sweet, rich, tart and just nutty enough to have me smiling for hours.
They are probably the ideal dessert bar to pair with coffee but you know with the whole burnt tongue thing, I had to go with milk and they were in a word: divine with my almond milk.
Not only were these Lemon Blondies, delicious but they were very pretty to display on a cute serving dish (not that they stayed there very long!)
This is an easy recipe that should please just about everyone with sweet tooth issues, and if not? Pack em up and ship them (the Lemon Blondies, not the abnormal sweet tooth people) to me.
Enjoy!
Gluten Free Lemon Blondies Recipe
- 1½ cups Pamela's Artisan Flour Blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons gf vanilla extract
- ½ cup chopped macadamia nuts
- 10 ounces of lemon curd
- Preheat oven to 325 degrees.
- Coat a 9 by 9 baking pan with cooking spray.
- In a medium bowl stir together flour, baking powder, and salt.
- In a large bowl beat butter with an electric mixer for 30 seconds.
- Add brown sugar and granulated sugar.
- Beat for 5 minutes, scraping down sides of bowl occasionally.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Gradually add flour mixture, beating on low until combined.
- Stir in lemon curd and ⅓ of the macadamia nuts.
- Spread batter into prepared baking pan.
- Sprinkle with remaining macadamia nuts.
- Bake 25-30 minutes or until golden and set.
- Let cool on wire wrack.
- Cut and serve
