Wednesday, April 25, 2018

{Gluten-free} Salted Chocolate Chip Pecan Blondies

{Gluten-free} Salted Chocolate Chip Pecan Blondies
YAY! I BAKED A SWEET AGAIN! I'm so happy I could cry.

AND AND AND Michael finalllyyyyy really loved a healthier dessert I made (usually he's like "it's fine but it'd be better if it was normal" blah blah). So we've got double the reason to celebrate!
{Gluten-free} Salted Chocolate Chip Pecan Blondies
The blondies are AMAZING because they're INSANELY gooey and rich and soft and chewy but then there's also the crunchy toasted pecans on top and melty dark chocolate and-obviously-sea salt on top to make everything even tastier. And yeah they just so happen to be like gluten free, dairy free, and paleo. Which is like WHAAA? You'd seriously never guess there's anything healthified about them. You can trust the Michael seal of approval!
{Gluten-free} Salted Chocolate Chip Pecan Blondies
You know part of what makes blondies sosososo yummy?? 3 words: toasted.pecan.butter. YEAH. It's what's holding together a lot of this recipe and allowing it to be its dairy free and gluten free self, but it's also what makes it taste so rich and decadent and gooey and....perfect. Just...perfect. You're gonna love these. I mean it. MAKE THEM!

{Gluten-free} Salted Chocolate Chip Pecan Blondies


{Gluten-free} Salted Chocolate Chip Pecan Blondies
Makes one 8"x8" pan.
Ingredients:
  • 2 and 1/2 cups raw pecan halves + 1/4 cup chopped raw pecans
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/4 teaspoon table salt
  • 1/3 cup + 2 tbsp. chocolate chips, divided (dairy free, if desired)
  • Sea salt, for sprinkling
Preparation:
  • Preheat oven to 350F degrees. Place 2 and 1/2 cups pecan halves on a small baking sheet and roast in the oven for about 8 minutes-but keep a close eye to avoid burning them. Once toasted, let them cool for a few minutes and leave the oven on 350F degrees.
  • Line an 8x8 baking pan with parchment paper.
  • Add the toasted pecans to a food processor and process, scraping down as needed, as it clumps up and then eventually breaks down and reaches a peanut butter or almond butter-like consistency. 
  • Measure out exactly 1 cup of the pecan butter you just made (I ended up making exactly 1 cup, but if you have any extra you can use it for whatever you'd like!) into a large bowl.
  • Mix coconut sugar, maple syrup, eggs, and vanilla extract into the pecan butter until smooth.
  • Stir in coconut flour, baking soda, and salt. 
  • Mix in 1/3 cup chocolate chips.
  • Pour the batter into the parchment lined pan and spread it evenly around the edges. Sprinkle 1/4 cup chopped pecans and 2 tbsp. chocolate chips evenly over the top.
  • Bake for 20-27 minutes or until golden brown around the edges. Err on the side of under-baking a bit to keep them extra gooey. Sprinkle with sea salt.
  • Let cool in the pan for at least 20 minutes before using the parchment paper to lift the blondies out of the pan and cutting into about 12 blondies (or desired amount at desired size).
  • Store any leftovers in an airtight container for up to 5 days!
{Gluten-free} Salted Chocolate Chip Pecan Blondies
This might be my new fave healthified recipe, I mean...just look at that goodness!

2 comments:

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