Triple Chocolate Pecan Blondies
Serves: 16
 
Ingredients
  • 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
Instructions
  1. Preheat your oven to 175ºC / 350ºF and line a 8x8 baking tin with baking paper.
  2. In a large bowl, add your butter, sugar and maple syrup and whip until fully blended.
  3. Whisk in the egg, vanilla and salt until smooth and combined.
  4. Sift in flours, baking soda and flax seeds. Stir until there are no more streaks of flour.
  5. Fold in chocolate chunks and pecans, then pour batter onto the baking tray, spreading evenly.
  6. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out relatively clean.
  7. Let cool completely then slice into 16 squares.
Notes
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