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Photo: Oxmoor House
Blondies are like a second-generation brownie. They're cakey and comforting and awesome with milk, but teeming with vanilla, toffee, and brown sugar in place of all that chocolate.
Serves 16 (serving size: 1 blondie)


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2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup semisweet chocolate minichips
1/4 cup almond brickle chips (such as Heath)
1/4 cup chopped pecans
Cooking spray


Hands-on: 10 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.

3. Combine brown sugar, melted butter, and oil in a medium bowl; stir with a whisk until blended. Add vanilla and eggs, stirring with whisk until blended. Gradually add flour mixture, stirring until blended. Fold in minichips, brickle chips, and pecans.

4. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Created date

September 2014

Nutritional Information

Calories 185
Fat 9.6 g
Satfat 3.7 g
Monofat 3.4 g
Polyfat 1.2 g
Protein 2.2 g
Carbohydrate 24.2 g
Fiber 1.1 g
Cholesterol 32 mg
Iron 0.6 mg
Sodium 129 mg
Calcium 37 mg