Tuesday, July 10, 2012
Chocolate Chip Pecan Blondies
Chocolate Chip Blondies have become a favorite dessert for most of my extended family. The texture of a brownie with the awesome blondie flavor loaded with pecans and plenty of chocolate chips. These bars are my immediate thought when I haven't planned dessert in advance or when we have unexpected company.
I've been making this recipe for years now and we all love it. When I started adapting it for gluten free flours, I played with a few different options. This is my favorite version and I've made these at least six times now. I made a triple batch for our trip last weekend and they were a huge hit.
Chocolate Chip Pecan Blondies - Gluten Free or Not
1 1/2 cups butter, softened
2 cups light brown sugar
1 tablespoon vanilla
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 1/4 cup chocolate chips, 1/4 cup reserved
3/4 cup chopped pecans, 1/4 cup reserved
* if you are not in need a GF version of this recipe, simply substitute 2 cups AP Flour for the items marked with an *.
Preheat oven to 350 degrees. 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, 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 cooling before storing in an airtight container. Enjoy!
ONE YEAR AGO TODAY: Chicken and Bean Nachos