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Gluten-Free Comfort Food

Barefoot Contessa’s Blondies made Gluten-Free

There’s a certain comfort to be had from biting into a warm, homemade blondie. The melt-on-your-tongue chocolate combines with each brown-sugar-laced bite to bring a smile to your face. And then the sweet walnuts show up and give you a reassuring hug. So familiar. So delicious. You go back for more.

I hadn’t eaten a blondie for a long time. And then I took a small taste of one being offered as a sample at a huge gluten-free event. It was pretty dry. And it was pretty bare: not a lot of chocolate to melt on my tongue or nuts to slowly work their way across my taste buds. Perhaps the baker wasn’t really a chocolate or nut lover? I wasn’t sure. But I knew that now there would surely be a bit of blondie-recipe-testing in my future. It was pretty obvious from the sample I’d just tried that a lot could go wrong.

But where to start? I hadn’t made blondies in more years than I could remember. So I turned to some dependable, modern day, homestyle baking pros: Ina Garten has a recipe for Chocolate Chunk Blondies in her Barefoot Contessa Foolproof cookbook; Dori Greenspan has a recipe for Chewy Chunky Blondies in her cookbook Baking From My Home to Yours; Martha Stewart has a lot of blondie recipes, but interestingly, they’re all pretty much variations of the same basic one; and the King Arthur Flour Company has a recipe for Crazy Blonde Brownies on their website.

I gave them all good consideration and found that while they were fairly similar,
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