|Gluten Free Chocolate Chip Pecan Blondies|
When I am going to a potluck I usually make some kind of cookie bar so the dessert can be easily picked up and eaten...no fork or plate needed! I had a few "go-to" bars before going gluten free, and now these Gluten Free Chocolate Chip Pecan Blondies are my "go-to" bring along dessert. It's nice to have something to make that once it's put in the pan and baked...it's done...no frosting, or multiple batches to be made, yet is still a "wow" dessert at any gathering.
I just brought these Blondies to a 4th of July block party, and was told by one gentleman, "These are gluten free? I've had about five of them!" That's the kind of stuff you want to hear, you know? What you don't want is for someone to find out something you made is gluten free and give you that knowing half smile, like, "Yeah, I thought something was wrong with this." That, my friend, is not a good sign. Gluten free baking has a bit of a bad rap. But I'm here to turn that around...and by posting good recipes I have both found and contrived myself...I am equipping you to be my fellow soldiers in the fight to prove gluten free can be delicious, and actually sought after. Rousing pep talk over. Carry on.
GLUTEN FREE CHOCOLATE CHIP PECAN BLONDIES
Recipe from: Barefeet in the Kitchen
click here for Printable Recipe
1 1/2 cups butter, softened
2 cups light brown sugar
1 tablespoon vanilla extract
1 1/3 cups brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1 1/4 cup chocolate chips, 1/4 cup reserved
3/4 cup chopped pecans, 1/4 cup reserved
Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper or foil and grease very well (you do not need to grease the parchment paper). Whisk together the flours, xanthan, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts.
Pour batter into the prepared pan and sprinkle with the reserved chocolate and nuts. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooking before storing in an airtight container. Enjoy!