Found a great recipe with only one cup of flour and only one egg! It sounded delicious and was super quick and easy to make from Good for You Gluten Free.

With the multiple ingredient swaps I decided to go from squares to muffins. This was the beginning of where things went wrong...

I used a flax egg and added the Guar gum to ensure there would be a great binder. It became very gummy and I probably should have thought this was too thick but I went with it hoping it would work.

Melting the butter with the full cup brown sugar made for a yummy batter but turned the results were very hard around the edges and chewy caramel rather than a soft moist dough.

With only one cup of gluten free flour the recipe called for there just wasn’t enough dough to rise and become the yummy blondie base. I used less chocolate chips but that still didn’t give enough room for the dough to expand.

I added pumpkin seeds and coconut flakes on top to make it the ultimate blondie but after 25 minutes in the oven and letting the muffins cool the paper was now fused to them and would not release no matter what.

This would definitely go into the fail tally but that doesn’t mean blondies are never to be made again. Hopefully with a more pleasing result because even though they smelled and the bits you could pull off the paper with your teeth tasted great.