Ingredients

The following ingredients have 4 Servings
  • 1 Cup Gluten-Free Baking Flour
  • ½ Tsp Baking Powder
  • 1/2 Cup Light Brown Sugar Sweetener (use your preferred light brown sugar)
  • 2 TB Granulated Sweetener (use preferred granulated sugar)
  • 1 Flax Egg (1 TB Milled Flax Seed + 2 TB Water)
  • 1 Stick (1/2 Cup) Vegan/Allergy-Free Butter (melted, cooled)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/2 Cup Allergy-Free White Chocolate Chips
  • 1/2 Cup Allergy-Free Rainbow Sprinkles

Instruction

  • Preheat your own to 350°F.
  • In a small bowl, mix together the flax egg and set it aside to gel.
  • In a large bowl whisk together the flour, baking powder, brown sugar, and granulated sugar to combine.
  • Add the prepared flax egg, melted and cooled to room temperature butter, and vanilla extract. Mix everything together to form a smooth, thick, and sticky batter.
  • Fold in 1/3 cup each of the white chocolate chips and sprinkles to the batter.
  • Line an 8x8 square baking pan with parchment paper before pouring the sticky batter into the pan and smoothing it out into an even, thin layer. Press in the leftover white chocolate and sprinkles to the top.
  • Bake the blondies in the preheated oven for 25-30 minutes, until the top is just golden brown, but the center is still slightly gooey.
  • Remove and let cool slightly before cooling completely in the fridge or freezer, before cutting into 9 squares.