Gluten Free Valentine’s Day Blondies (Edit recipe)

As a kid I used to HATE the color pink. I refused to wear it. I didn't want to look at it. I wanted nothing to do with the color pink! Now as an adult I am sad that I can't decorate my apartment to look like the pink barbie dream house and I wish I could make everything in my life pink! My gluten free Valentine's Day Blondies are a pink lovers dream! Ooey-gooey and filled with pink and red M&Ms, white chocolate chips, and mini chocolate chips! They even perfectly crinkle on top like your classic blondie! Make these for your next Galentine's gathering, Bachelor/Bachelorette watch party, or any time you need more pink in your life!

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	363
Fat:	18 g
Carbohydrates:	48 g
Protein:	7 g
Cholesterol:	33 g
Sodium:	180 mg
Fiber:	2 g
Sugars:	32 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 16

Ingredients

1 cup Unsalted Butter, melted
1.25 cups Brown Sugar
.5 cup Granulated White Sugar
2 whole Eggs, + 1 egg yolk
2 tsp Vanilla Extract
2.25 cups Gluten Free Flour
2 tsp Cornstarch
0.5 tsp Baking Powder
1 tsp Salt
0.5 cup Semi-Sweet Mini Chocolate Chips
0.5 cup White Chocolate, chopped
10 oz Milk Chocolate (Plain) M&M's, 1 bag of M&Ms Cupid's Mix

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your over to 350F and line a 9x13 pan with parchment paper.
In a large bowl, melt your butter and combine with the brown sugar and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined.
In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients.
With a spatula, fold in the chocolate until evenly distributed.
Spread the batter into the 9x13 pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cool the blondies for about an hour before slicing.