This Gluten-Free Strawberry Blondie Bar recipe is sponsored by a year long partner, Diamond Nuts. I’ve used their sliced almonds in the batter and baked in on top, for toasted, crunchy finish.
I didn’t think I could love a strawberry blondie bar more than one with dark chocolate and coffee. But these berry studded, almond topped, chewy, buttery bars have stole my heart, just in time for peak strawberry season.
Imagine the flavors of strawberry shortcake and a sugar cookie, with a melt-in-your mouth texture, and the signature crackly top of a brownie.
They happen to include an ingredient I don’t use often…. but is the answer to the perfectly chewy, gooey, dense bars: melted white chocolate!
Most blondies have a one-note sweetness and typical mix-ins. But with so many ripe strawberries hanging out in my refrigerator, I really wanted to celebrate them in a way that wasn’t the typical crisp or pie.
I adapted this recipe from Love and Olive Oil, and starting by testing out less sugar, and most importantly, determining the gluten-free flours I’d use without losing the dense, brownie-ish like texture.
The benefit of tweaking a blondie recipe for a gluten-free transition is the high fat to dry ingredient ratio. Hello butter and melted chocolate, the bulk of the ingredients! ☺️
The best gluten-free flour I’ve found for the “chew” factor is sweet rice flour, (which actually isn’t sweet), made from short grain glutinous rice.
It has a higher starch content than other rices, making it perfect for binding without using xanthan gum. I’ve also used sorghum and oat flours in this recipe, for balance.
For mix-ins, you’ll want to use ripe strawberries, but not overripe, as they do soften further as they bake. Diamond Nuts Sliced Almonds go into the batter, and on top, for a toasty crunch. You can’t miss the traditional red bags in the baking aisle! Diamond Nuts are very much a part of my homemade baked goods necessities, and I appreciate the quality I get in every bag.
These are absolutely delicious chilled from fridge, and easiest to slice that way.
Patience is key, even though you’ll be taken aback by the strawberry shortcake scent drifting through your halls as the bars bake!