These are gluten free! AND they are delicious. I know those two things aren't mutually exclusive but sometimes I worry.
I really like gluten. I have been known to eat 6 pieces of toast in a day. (It wasn’t really a good idea.) I fantasize about shortcake as soon as I see a berry. Sometimes I sing to my bread dough and then it rises for me. We love each other. Really, I think it’s mutual.
But much to my dismay, my other love, my husband Gus, has recently decided that he’s sensitive to the stuff. I have to admit, I’m having a really hard time getting on board with the transition. I’ve been in a long, happy relationship with bread and pasta for much longer than I’ve known him. (Please don’t judge me. I’ll come around. It just might take me a while.) Thankfully, my mom-in-law Deborah is a much nicer person and is willing to consider his needs. She baked up these gluten-free blondies on our recent visit to Maine.
These little babies are really fabulous. With every bite, I felt a little less attached to gluten. (Almost.) All the brown sugar in there gets kind of caramel-ly and makes them super chewy and satisfying. Then you get to those big, chocolate chunks and toasted pecans. You’re in, right?
So, here’s a great secret to tasty gluten free baking: Replace the flour with something delicious. Sure, you could use chickpea flour instead of wheat flour in your blondies, but hummus squares don’t sound quite as mouthwatering. These blondies have almond flour and coconut flour and they are spectacular. Thank you, Deborah!
Gluten Free Chocolate Pecan Blondies
Adapted from Food52
Makes about 20 blondies.
1 1/2 cups almond flour
6 tablespoons coconut flour
2 tablespoons arrowroot starch (cornstarch would work, too)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled slightly
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons pure vanilla extract
1 cup pecans, toasted and coarsely chopped
1 cup chopped dark chocolate (85%)
1. Preheat oven to 350°. Line a 9x 13 inch baking pan with foil. In a small bowl, whisk together almond flour, coconut flour, arrowroot, salt, baking soda, and salt.
2 In a large bowl, whisk together butter, brown sugar, and granulated sugar until combined. Whisk in eggs, one at a time and then add the vanilla. Carefully stir in the flour mixture and then fold in pecans and chocolate. Pour batter into prepared pan and smooth top.
3. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 45 minutes. Cool in the pan on a wire rack. When cool, transfer to a cutter board and cut into squares.