Gluten-free Chocolate Chip Pecan Blondies
Yield : 9″ x 13″
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 all purpose flour for the items marked with an *.
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.