Delectable Gluten-Free Brownie Recipes for the Holiday Dessert Table

Whether you choose to avoid gluten due to allergies, or want to bake a batch of everyone’s favorite treat for the holiday season, Blends by Orly has you covered. They have sent us these two delectable brownie recipes – one for Chocolate Chip Blondies and one for Chocolate Peanut Butter Brownies – that are rich, delectable and gluten-free, to share with our readers.

Irene's Delectable Gluten Free Chocolate Chip Blondies


  • 2 bars margarine or butter (softened)
  • 2 extra-large eggs
  • 1 cup white sugar
  • 3/4 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 2 cups Blends by Orly London Blend
  • 1/2 tsp Baking Soda
  • 1 tsp salt
  • 12 oz bag of semi-sweet chocolate chips


Heat: Preheat oven to 350º F. Line a 9 x 13 pan with parchment paper or spray with non stick oil.

Mix: In the bowl of a stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes until lightened in color. Add eggs + vanilla and mix for 2 minutes or until fully incorporated. In a separate bowl, mix together Blends by Orly London Blend, salt, and baking soda. Add the dry ingredients to the mixing bowl and mix all ingredients together on med-high speed for 3 minutes, or until fully incorporated. Add chocolate chips for 30 seconds or until dispersed within the dough.

Bake: Spoon batter into the baking pan and smooth out to an even layer with a pallet knife, spatula or the back of your spoon. Bake for 45-50 minutes until the outer edges are brown. Let blondies cool and slice into small squares. These blondies can be refrigerated for 10 days or frozen for up to 9 months.

Orly's Gluten Free Chocolate Peanut Butter Brownies

Makes 9 large brownies or 16 small brownies



  • 1 cup (250g) butter
  • 1 cup (300g) tightly packed brown sugar
  • 3 eggs
  • 1 cup (250g) dark chocolate, melted
  • ½ cup (80g) Sydney Blend
  • ½ tsp baking powder
  • ½ cup (65g) cocoa powder
  • Pinch of salt
  • ¾ heaping cup (100g) peanuts chopped (optional)

Peanut Butter Frosting:

  • ¼ (57g) cup butter
  • ½ (125g) cup peanut butter
  • 1 cup (115g) powdered sugar
  • 1 tbsp cream
  • 1 tsp vanilla

Heat: Pre-heat oven to 350 degrees F. Grease and line a 9″ square tin with baking paper.


Mix: In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 3 minutes. Add eggs, one at a time. Add the melted chocolate and mix until fully incorporated. In a separate bowl, mix together Sydney Blend, baking powder, salt, and cocoa powder. Add the dry ingredients to the wet and mix on medium-high speed until combined into a thick batter. Add peanuts (or chocolate chips) and incorporate through the mixture. Pour the batter into the pan and use a spatula to spread it evenly.

Frosting: Cream the butter and peanut butter together until combined. Gradually add the powdered sugar and starting on slow speed, whip together until the sugar is completely mixed in. Add 1 Tbsp of cream and 1 tsp of vanilla extract and continue to whip together on high-speed until you have a soft and smooth consistency. Spread this mixture on top of the brownie batter or swirl within the batter with a spatula.

Bake: Bake brownies on center rack for 30-35 minutes or until set. For gooey brownies, bake 5 minutes less.

Recipes and photographs provided by Blends by Orly

Blends by Orly are made with the highest quality wholesome gluten-free ingredients, and are also OU Kosher certified, nut free, vegan and corn free. Blends by Orly provides a simple way to prepare baked goods that are so delicious that people would have no idea they are eating something that is gluten-free. Blends by Orly allows you to make your exact favorite recipes by just replacing the wheat flour with one of the Blends by Orly. Blends by Orly are sold in stores throughout the USA on Amazon and online.


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