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.
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.