Why be a regular blondie when you can be a unicorn blondie? These gluten-free and low lactose cake batter blondies, inspired by Veggie Balance, make a perfect treat.
I couldn’t find affordable almond flour here, but Albert Heijn has a whole range of gluten free baking products available so I made these with their gluten free flour instead.
I turned them into unicorn blondies because unicorns are the bomb and Oetker here has a really cute unicorn sprinkle mix out that I needed an excuse to cheer myself up with.
These went down very well with my stomach, my manperson and one of my friends who I pawned some off on cause she needed unicorn blondies in her life (and I needed a few out of mine).
- 1/2 c butter (or dairy-free butter)
- 1/2 c white sugar
- 1/2 c light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 c gluten-free flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 c roughly chopped dark chocolate
- 1/2 mini marshmallows
- 1/4 sprinkles+extra for topping
Preheat your oven to 180 degrees Celsius and line a 22×33 cm baking tray with baking powder. Making sure both the bottom and sides are covered.
In a medium bowl, mix together the butter and sugars with a mixer until the sugar is incorporated into the butter. Then mix in the eggs and vanilla extract and beat for 3 minutes until light and fluffy.
Now add in the baking powder, salt and half a cup of the flour. And then slowly mix in the remainder of the flour.
Fold in the chocolate, marshmallows and sprinkles. I like to chop my own chocolate chips because I think store bought are gross. You can also use white chocolate or milk instead of the marshmallows.
Spread the dough evenly into the pan. Adding more sprinkles on top for decoration. Bake for 25-30 minutes until the crust has turned a golden to dark brown. There will still be a slight waddle to the dough, but this is why it’s a blondie and not a cake.
Leave to cool completely before removing it from the pan and slicing it into squares. Keep in an airtight container if there are any left.