These blondies are full of so many amazing flavours, it’s hard to know where to start. There is chocolate. There is cheesecake. There is Kahlua. And there is also toffee. LOADED. Seriously. But, it’s the weekend. Feel free to bake up a batch and enjoy them with some girlfriends for a movie night, or with the guys for the game (which ever one that is for you), or hey, you can even bake up a batch, put on the flannel jammies, grab a fork and enjoy a piece (or two) all by yourself (I have a feeling these would freeze beautifully, and probably be wonderful straight out of the freezer too).
This recipe is adapted and made it gluten-free from my friend Cindy’s Real Women of Philadelphia entry (you should really click on through and watch her video, she’s so darn cute!). Cindy is also a foodie, and has a blog called Hun, What’s for Dinner? where she has amazing recipes, plus a few giveaways going on right now. I won her last giveaway (woohoo!), so I’ll let you have this one. Go ahead, hop over there to enter. I’ll wait. 😉
Back to the blondies…they are so moist and gooey, loaded with chocolate chips, espresso powder, and toffee bits, with a baked cream cheese layer on top. Ugh, I think Cindy just took all things yummy in her kitchen and jam packed them into this dessert. Wonderfully done, Cindy! The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Adapted from: Hun, What’s for Dinner?