One of the joys of this blondie recipe is that it's naturally gluten-free, but you'd never guess that based on the taste. The almond flour gives these a chewy deliciousness that's almost addictive. Mixing in oat flour (versus one hundred percent almond) makes the blondies a lighter, airier texture. If you want to serve this to a GF friend, make sure your oat flour is certified gluten-free.
This recipe is also naturally dairy-free, but again, you can't tell based on taste!
Preheat your oven to 350 degrees (F).
Line an 8-by-8-inch pan with parchment paper (or grease the pan well, but honestly, use parchment paper; the cleanup is much easier).
Mix the brown sugar, flour, salt, and baking powder in a large mixing bowl. Using a fork, make sure to blend the dry ingredients.
Add the oil, egg, and vanilla extract to the dry ingredients and stir with a wooden spoon (or similar). The batter will feel more like cookie dough than brownie or cake batter.
Pour the dough into the waiting 8-by-8-inch pan and use the wooden spoon to spread it out.
Bake for 25-30 minutes. One way to check of the blondies are done: insert a toothpick into the blondie; you want it to be mostly crumb-free when you pull the toothpick back out.
Cool in the pan for about 5 minutes, then cool on a wire rack. Slice into squares once the blondies are fully cooled off.
You can use all-purpose flour, but then your blondies won't have the chewy, nutty taste.
If you can't find gluten-free oat flour, simply whirl your gluten-free whole oats in a blender or a food processor until fine.
I added a quick powdered sugar and water drizzle for the top. I forgot to write down the exact measurements but start with 3/4 cup powdered sugar and add 2-1/2 teaspoons of water. Stir until absorbed. Add a tiny bit of water at a time (like 1/8 to 1/4 teaspoon), stirring well until combined, until desired consistency is reached. The key is to not add too much water all at once.
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