Gluten-Free Blondies with White Chocolate and Pecans
Gluten-Free Blondies with White Chocolate and Pecans are incredible. Made with a tasty blend of gluten-free flours to enhance this celebration of butterscotch and vanilla flavours.
Servings: 12
Calories: 341kcal
Ingredients
- 165 g unsalted butter
- 125 g soft light brown muscovado sugar
- 100 g caster sugar
- 2 eggs medium sized
- 1 teaspoon vanilla extract
- 100 g sweet rice flour glutinous rice flour
- 90 g oat flour
- 35 g potato starch not potato flour
- 1 teaspoon baking powder
- 1 teaspoon coffee powder
- ½ teaspoon salt
- 100 g white chocolate chopped into small pieces
- 75 g pecans roughly chopped
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F and line and grease a 20cm (8 inch) square baking tin.
- Brown the butter by melting the butter in a small saucepan over a medium heat. Once melted the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. Wait until the noises start to subside and the butter smells toasty Remove from the heat straightaway and pour into a heatproof mixing bowl so it doesn’t begin to burn.
- Stir the sugars into the butter, followed by the eggs and vanilla extract.
- Sift the sweet rice flour, oat flour and potato starch together, in a separate mixing bowl, with the baking powder, coffee powder and salt.
- Beat the flour mix into the wet ingredients until completely combined.
- Fold in the chopped white chocolate and pecans and pour the batter into the baking tin.
- Bake for 30 minutes then leave in the tin to settle for 10 minutes.
- Remove from the tin and leave to cool on a cooling rack before cutting into 12 bars.
Notes
Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Flour substitutions - I don't recommend swapping for a gluten-free all purpose blend, but you can make the following individual substitutions:
- Sweet rice flour can be swapped for cassava flour.
- If you can't have oat flour then you can substitute with sorghum flour.
- Potato starch can be swapped for tapioca flour (tapioca starch)
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cupsNutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 blondie.Nutrition
Calories: 341kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 122mg | Potassium: 176mg | Fiber: 1g | Sugar: 23g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.8mg