Triple Chocolate Pecan Blondies
- 115g (1/2 cup) butter (melted and cooled) or rapeseed oil
- 115g (3/4 cup) rapadura, coconut or brown sugar
- 4 tablespoons maple syrup
- 1 egg
- 1 teaspoon vanilla powder or extract
- ⅛ teaspoon salt
- 50g almond flour
- 40g brown rice flour
- 35g tapioca starch
- 30g cornstarch
- ½ teaspoon baking soda
- 1 tablespoon ground flax seeds
- 150g (1 cup) good quality dark, milk and white chocolate, broken into chunks
- 50g (1/2 cup) pecans
- Preheat your oven to 175ºC / 350ºF and line a 8x8 baking tin with baking paper.
- In a large bowl, add your butter, sugar and maple syrup and whip until fully blended.
- Whisk in the egg, vanilla and salt until smooth and combined.
- Sift in flours, baking soda and flax seeds. Stir until there are no more streaks of flour.
- Fold in chocolate chunks and pecans, then pour batter onto the baking tray, spreading evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the middle comes out relatively clean.
- Let cool completely then slice into 16 squares.
I like to place mine in the fridge before slicing. This helps it stay together and also contributes to the much desired fudge-ness of the blondie.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/triple-chocolate-pecan-blondies
3.5.3208