The Ultimate Gluten Free Blondie

by angelika on November 13, 2012

I have a lot of friends that are going gluten free these days, so I’ve been experimenting with some allergy friendly desserts. If I am honest, I have to admit I prefer gluten full desserts for the most part. My beloved Macarons are naturally gluten free. That said, I finally found a gluten free baking mix that I really like, (The Pure Pantry) and these blondies- a favorite of ours in many incarnations- turned out amazing! If you are trying to cut gluten out of your diet, but you love chewy gooey flavor packed blondies- this is the dessert for you. They are overflowing with chocolate and coconut, and my secret ingredient? Burbon brown sugar pecans.

Preheat the oven to 350. Mix the pecans with a tablespoon of burbon and a tablespoon of brown sugar. Bake for 8-10 minutes, stirring once or twice. Remove to cool, then chop up well.

In the mixer cream the butter and brown sugar until light and fluffy. Add in the egg and vanilla and beat until combined. Add the flour and baking soda. Mix in the coconut and the chocolate chips and nuts.

Press into a buttered  prepared baking pan. Press down evenly, and scatter the top with a pinch of fleur de sel. A pinch goes a long way. I also dusted the top with the rest of my chopped pecans.

Bake at 350 for 20-25 minutes or until the ends pull away from the sides slightly and the bar is set in the middle. Don’t over bake it. A gooey cookie is better than a crispy one. Cool completely in the pan, then cut into slices.

4.5 from 2 reviews
The Ultimate Gluten Free Blondie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, gluten free
Serves: 8-10
Ingredients
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup flour (all purpose of gluten free all purpose)
  • ½ teaspoon baking soda
  • 1 cup semi sweet chocolate chips
  • ½ cup shredded coconut (unsweetened)
  • ⅔ cup chopped burbon brown sugar pecans
  • Pecans:
  • 1 cup pecans
  • 1 tablespoon burbon
  • 1 tablespoon brown sugar
Instructions
  1. Preheat the oven to 350. Mix the pecans with a tablespoon of burbon and a tablespoon of brown sugar. Bake for 8-10 minutes, stirring once or twice. Remove to cool, then chop up well.
  2. In the mixer cream the butter and brown sugar until light and fluffy. Add in the egg and vanilla and beat until combined. Add the flour and baking soda. Mix in the coconut and the chocolate chips and nuts.
  3. Press into a buttered prepared baking pan. Press down evenly, and scatter the top with a pinch of fleur de sel. Be very very libera. I also dusted the top with the rest of my chopped pecans.
  4. Bake at 350 for 20-205 minutes or until the ends pull away from the sides slightly and the bar is set in the middle. Don't over bake it. A gooey cookie is better than a crispy one.
  5. Sprinkle with the top with the remaining nuts and fleur de sel. (optional)

{ 4 comments… read them below or add one }

Dad November 16, 2012 at 1:27 am

Hi
Were those shots taken with the new Nikon? They look fabulous

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angelika November 16, 2012 at 1:32 am

of course!

Reply

laura May 1, 2014 at 2:56 pm

Love this recipe. I just wasn’t sure what size pan to use.

Reply

Divya November 7, 2014 at 6:28 am

I made this tonight and it turned out divine! I remembered I had this recipe after I begged for it from a friend after our Christmas dinner. Sooo good! A little too sweet though, but otherwise perfect! So happy to find a gluten-free dessert that tastes so delicious, and easy to make. Thank you.

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