Gluten-free Blondies
These gluten-free blondies with ground almonds, cornflour, chocolate and pecans are a fudgy traybake dessert made easy in the Thermomix. Melting chocolate and milk with gentle heating, mixing the batter evenly and roughly chopping the nuts — everything happens in one bowl, giving moist, nutty squares with crisp edges every time.
About this recipe
Gluten-free blondies with the Thermomix TM7 are the answer for anyone searching for easy gluten-free dessert recipes that taste anything but restricted. Instead of wheat flour, this recipe relies on ground almonds and cornflour, giving the blondies a moist, fudgy crumb with a delicate nuttiness that regular flour simply cannot match. Dark chocolate melts together with milk into a glossy base, while light sugar, sunflower oil and a pinch of sea salt create that classic caramel-like blondie flavour. Pecans and roasted unsalted cashews add crunch and depth, chopped in seconds in the same all-in-one kitchen machine so there is barely any washing up. This is the kind of quick dessert that works for a birthday table, a coffee afternoon with friends or a lunchbox treat during the week. If you have been looking for a reliable Thermomix TM7 blondie recipe, this one delivers consistent results, crisp edges and a gooey centre every single time.
Preparation tips
- For the fudgiest blondies, remove the tin from the oven while the centre still wobbles slightly; the residual heat in the ground almond and cornflour batter finishes the cooking as it cools, preventing a dry crumb.
- Toast the pecans and cashews briefly in a dry pan before adding them to the blondie batter — it intensifies their nutty flavour and contrasts beautifully with the sweet chocolate base.
- Store the cooled blondies in an airtight tin with baking paper between the layers; they stay moist for several days, and a short warm-up makes the chocolate chunks lovely and gooey again.
Recipe variations
- Dairy-free version: replace the milk with a plant-based alternative such as oat or almond drink and use dark chocolate without milk powder — the ground almonds already keep the blondies rich and fudgy.
- Festive variation: fold in white chocolate chunks and a pinch of cinnamon or speculoos spice with the pecans for a winter party traybake, finished with a light drizzle of melted chocolate on top.
Why this recipe works
Achieving the perfect fudgy texture in gluten-free blondies can be tricky, yet the Thermomix TM7 guarantees flawless results every time. By precisely controlling the temperature and blending ingredients to the exact consistency needed, you avoid common baking pitfalls like dry edges or sunken centres. The TM7 handles the technicalities, ensuring your white chocolate and almond flour mixture bakes into a golden, chewy delight with that signature crackly top. Impress your guests with professional-standard treats, knowing that every batch will be nothing short of perfection.
Thermomix TM7 Benefits
- The TM7 weighs the ground almonds and cornflour directly in the bowl, so your gluten-free blondie batter has exactly the right proportions every time. [Precision Control]
- Precise heating melts the chocolate and milk gently into a silky base without any risk of scorching the mixture. [Precision Control]
- One mixing step blends the sugar, oil and almond flour into a smooth, lump-free batter in seconds, ready for the tin. [Guided Cooking]
- Grinding whole roasted cashews in the TM7 gives a fresher, deeper nut flavour than pre-ground nuts from a pack. [Multi-Function]
- Rough chopping the pecans gives chunky, even pieces that stay crisp throughout the blondies. [Multi-Function]
Ingredients
- white chocolate
- sunflower oil
- milk
- light brown sugar
- ground almonds
- cornflour
- fine sea salt
- pecan nuts
- roasted, unsalted cashew nuts