Turns out, blond(ies) really do have more fun. We love them dipped in coffee for a decadent breakfast.

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Ingredients

Directions

  • Preheat oven to 350°F. Grease a 13x9-inch baking pan. In a medium saucepan cook and stir brown sugar and butter over medium heat until melted and smooth. Cool slightly.

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  • Add eggs, one at a time, beating with a spoon until combined. Stir in vanilla. Stir in Gluten-Free Flour Mix, baking powder, and baking soda. Stir in butterscotch pieces. Spread batter in prepared pan.

  • Bake 15 to 18 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Cut into bars.

Nutrition Facts

149 calories; 6 g total fat; 19 mg cholesterol; 67 mg sodium. 24 g carbohydrates; 1 g protein;

Gluten-Free Flour Mix

Ingredients

Directions

  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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