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Our Brooklyn blackout blondie just happens to be gluten-free.

Have you ever seen the words gluten-free and thought, thats probably cardboard disguised as food?

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Yeah, me too, Bellamy says.

Thats why she prides herself on the delicious GF recipe that definitely doesnottaste like cardboard whatsoever.

So, whats the secret ingredient?

An image of four wine glasses on a wooden surface

For gluten-free baking, I loveBobs Red Mill 1-to-1 Baking Flour.

Its best used in pastries like cookies, cakes, and, obviously, blondies, Bellamy says.

Best of all, it doesnt compromise on flavor.

Young woman mixing ice coffee

According to Bellamy, you wont even be able to tell the difference.

4 additional (and essential) baking tips this pastry chef swears by

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For vegan baking, we use theEner-G eggreplacer.

Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

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Bellamy has one simple solution: Ditch the round cake pan once and for all.

Goodbye, dry, crumbly edges.

Take notes, notes, notes

Was the cake perfectly golden at thirty minutes, or was it thirty-two?

Two cups with coffee and green tea on a beige background.

You name it, it can do it (for the most part).

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red pigment in a wooden spoon