Hey everyone, its Labor Day Weekend in America, so I hope everyone's had an enjoyable and relaxing day so far! I'm hosting a cookout tomorrow for Labor Day with friends that are in town, so I figured I would share this Gluten Free Lemon Blondie recipe.
For those who aren't familiar, blondies have a comparable texture to chocolate brownies, but normally include brown sugar and vanilla in the place of chocolate and plain white sugar for a different taste, and slightly different texture. I love adding lemon to recipes, so I decided to add a large volume of lemon zest to brighten the recipe and add a strong citrus flavor.
Tip: If you want a quicker cooking time, and easy to serve blondies, bake each blondie individually in greased muffin tins. Unless you have corner pieces. Then I recommend just baking them in a traditional 9 inch square pan. It'll take an additional 5 minutes cooking time.
Please check out the other Labor Day recipes people have shared today with the links below, and join us in a twitter discussion at 7pm. To participate, look for the SundaySupper tag starting at 7pm.
Labor Day Cookout Recipes:
Starters & Snacks
Salads & Sides
Gluten Free Lemon Blondies
Prep Time: 10 minutes
Bake Time: 18 minutes
Serves: 10 blondies
1/2 cup room temperature butter
1 cup light brown sugar
1 1/2 tsp vanilla
zest of four lemons
1/2 cup sweet white rice flour
1/2 cup tapioca flour
1/2 tsp baking powder
1/4 tsp baking soda
Preheat the oven to 350F. Grease the inside of 10 muffin tins.
In a medium bowl, whip the butter and sugar together until combined. Whip in the egg, vanilla, and zest until combined and smooth.
Fold in the powder, soda, and flours until a thick and creamy batter has formed. Distribute evenly into the 10 muffin tins, and bake in the oven for 18 minutes at 350F, or until a toothpick comes out clean when removed.