Blondies have always held a special place in my heart. In high school, I always made them for pep squad bake sales. Now before you picture a perky girl with pigtails, I want to remind you that I am urban. So pep squad was more like 20 girls lined up doing the steps. Yes that’s right, this little Jewish girl can step. But as you guessed, I was the only one on the team.
OK, so now that you have an accurate picture, back to blondies. For the past year, my mother has been requesting a blondie. She doesn’t eat much chocolate and ever since I made the brownies, she’s been chomping at the bit for these. Really for months I’ve been hearing “Where are my blondies?”
Well back in the day, I used the standard Tollhouse recipe that we all know and love. Since then, I have matured and so have my tastes. Combining my deep affection for southern food with a recipe I stumbled across from Bobby Flay, I have developed what I think are the best blondies I’ve ever had. Oh and they happen to be gluten free. How about that?
Adapted from Bobby Flay’s Blondies
50 minPrep Time
25 minCook Time
1 hr, 15 Total Time
1 1/2 sticks unsalted butter
1 1/2 cups flour mix A or B
1 teaspoon baking powder
3/4 teaspoon sea or kosher salt
1 1/2 cups light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
3/4 cup pecans
1/4 cup plus 2 tablespoons toffee chips
- Position the rack in the middle of the oven and preheat the oven to 350 degrees.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Leave the oven on.
- In a medium saucepan, melt the butter. Add both sugars and whisk constantly until the sugar is dissolved, about 5 minutes. Transfer the mixture to a large bowl. Set aside to allow to cool slightly.
- In a medium mixing bowl, whisk together the flour mix, baking powder and salt. Set aside. Tip: Whisk these for a good minute or two to really incorporate the baking powder. I used to think these wasn’t really necessary, but apparently it is if you want to avoid high spots.
- In the large bowl with the now cooler butter mixture, whisk in the vanilla extract and eggs until thoroughly combined.
- Add the flour mixture and whisk until combined.
- Chop the pecans very coarsely and fold them into the batter with the chocolate and toffee chips. Tip: View a video on How to Fold an Ingredient into your Batter.
- Let the dough rest on the counter for 30 minutes. Tip: Gluten-free flours do not absorb fats as well as wheat flour. Resting the dough gives the flours more time to soak up the butter so the end result is not crumbly or greasy.
- While the dough is resting, grease the bottom of a 9 x 9-inch baking pan with butter or cooking spray. Then line it with 2 sheets of parchment paper in a crisscross pattern. Make sure the paper overhangs the edges of the pan so you can easily lift out the bars when they are done.
- Pour into the prepared pan.
- Bake for 24 to 27 minutes. Do not overbake! They are done when there is a slight crust on the top but your finger still makes an impression. Cool thoroughly on a rack, refrigerate, and cut into 9 or 16 squares.
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