A few weeks before Christmas my family in South Carolina shipped a big package of gifts to us to open on Christmas Day. As we were opening the box and sorting through the gifts I immediately spotted a medium sized tin with wax paper protruding out of it and I squealed with delight. I knew that it meant homemade treats. Not just any treats. They were homemade Congo Bars.
I was inspired by their arrival to try a gluten-free dessert similar to a Congo Bar. I settled on making a blondie. A blondie is basically a brownie but blonde not brown. In addition, a brownie has a rich chocolate flavor. A blondie has some chocolate flavor but it is not always the dominant flavor.
Once I figured out what to make I looked for a recipe that could guide me through the gluten-free baking process. I’m new to the world of gluten-free baking. There is so much to learn. I turned to a trusted source. If you have not read their site or their book you must check out Gluten-Free Girl and the Chef. Shauna and her husband Danny have created some incredible gluten-free recipes. I decided to adapt one of their brownie recipes.
I wanted to adapt it to be egg-free but my first attempt didn’t exactly work out.
I used an egg replacer product that completely altered the texture of the blondie. One of my taste testers suggested that it tasted a lot like a Clif Bar. It was yummy but it was not what I was going for so I decided to try again and made another batch.
Success! They were moist, chewy and not too sweet. A couple people said they would have never known that they were gluten-free if I did not mention it.
Adapted from gluten-free girl and the chef