Crinkle Fruity Pebble Blondies
How FUN is this recipe?? It all started with a white chocolate brownie base. It crossed my mind to see what would happen if I experimented with white chocolate instead of semi sweet or dark chocolate. To my surprise i ended up with CRINKLY BLONDIES! With the fudgy chewy texture of a brownie without the chocolate flavor. So I went on an adventure trying out different flavor variations and the sky really is the limit. I made Matcha, Red velvet swirl, Java Oreo Swirl, Lemon.. and THESE. I suspect there could be more flavors in the future because they turn out amazing every single time & and the texture is just so good.
Plus using cake mix dramatically simplifies the recipe - all you need is FIVE ingredients. Plus you wont even need the full box of cake mix- only about half. So feel free to make two batches or try out another flavor that I have posted as they all call for about the same amount of mix.
If there are other types of cereal that you or your kids love- feel free to experiment and use them instead!
These blondies have a lovely burst of lemon flavor and a slight cakey texture mixed with just the right amount of chewiness. Sprinkle a little powdered sugar on top and you’ve got yourself a dessert that will make your friends ask “WHAT IS THIS AND WHY IS IT SO GOOD? “ Once the lemon flavor is added you really cant taste the white chocolate whatsoever.
Recipe tips & tricks:
Can you make them dairy free?
Yes, BUT there are some guidelines. You must use vegan butter- not ghee. Every brand of allergen free white chocolate will not work. Nestles allergen free white chocolate chips are a disaster in this recipe. Walmart brand allergen free white chips however work like a dream. I have not tested other brands at this time- they may or may not work.
Can you remove the eggs?
I wouldn’t. Brownies are FINICKY and are by far one of the most challenging baked goods to make subs to. Eggs play a vital role in balancing out the amount of fat and sugar in this recipe. On my blog (brittanyangell.com) I have a fab egg free crinkly brownie base. I would make that recipe as written only using white chocolate chips instead and adding 1-2 tbsp of matcha!
Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate. Using room temp or refrigerated butter works best. Frozen will melt too slowly.
Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion.
Can you sub the king arthur baking gluten free cake mix? Maybe. Though there’s no guarantees it will work. If you do, look for a cake mix with the same amount of sugar and carbs per serving.
Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.
I did not include cup measurements. Why?
Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY brownies. No two people measure a cup of flour the same. Grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .
Gluten Free Crinkle Top Fruity Pebble White Chocolate Blondies
Ingredients
Instructions
Notes:
If you wish to make these blondies dairy free use Walmart brand allergen free white chocolate chips. All dairy free brands of white chocolate may not work. Any brand of vegan butter will however work.