Blondies with Chocolate Chunks & Pecans

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Blondies are all about that rich brown sugar and butter flavor, which we accentuate by browning the butter. The only trick with this recipe is to let that mixture cool before pro- ceeding so that the chocolate chunks do not melt (see Dédé's Tips). These blondies pack well for an on-the-go treat.

Ingredients

• 1 1/4 cups (182 g) gluten-free all-purpose flour
• Heaping 1/2 teaspoon gluten-free baking powder
• 1/4 teaspoon salt
• 6 ounces (170 g) semisweet or bittersweet chocolate, cut into 1/2-inch (12 mm) chunks, or 1 cup (170 g) bittersweet or semisweet morsels
• 1/3 cup (33 g) pecan halves, lightly toasted and chopped
• 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
• 1 cup (213 g) firmly packed light brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg, at room temperature

Instructions

1. Position a rack in the middle of the oven. Preheat the oven to 350°F (180℃). Coat an 8-inch (20 cm) square pan with nonstick spray.
2. Whisk together the flour, baking powder, and salt in a small bowl, to aerate and combine; toss in the chocolate and nuts and set aside.
3. Melt the butter over medium heat in a medium-size saucepan. Once melted, continue to simmer over medium-low heat for a couple of minutes, or until the melted butter is golden brown. The milk solids on the bottom will also turn golden brown, but take care to not allow them to burn. There will be an irresistible toasty, buttery aroma. Remove from the heat and pour into a large mixing bowl.
4. Allow to cool until just barely warm to the touch. Whisk in the brown sugar and vanilla until combined, then whisk in the egg. Stir in the flour mixture just until blended. Spread evenly in the prepared pan.
5. Bake for 20 to 25 minutes, or until a toothpick inserted in the center shows a few moist crumbs clinging when removed. The bars should be light golden brown, slightly puffed, and the edges will have just begun to come away from the sides of the pan. Allow the blondies to cool in the pan set on a wire rack.
6. Cut into a 5 x 5 grid, yielding twenty-five square bars. Store at room temperature for up to 3 days in an airtight container in single layers separated by parchment paper.

Recipe from the Low-Fodmap Diet book

Notes

DÉDÉ'S TIPS
We like using heavy-duty aluminum baking pans with square edges; this way all the blondies will have nice sharp edges once cut, just as they are in a professional bakery. If you use an ovenproof glass dish, lower the oven temperature by 25°F (-4℃) and watch the baking times and visual cues for doneness, as they may vary.

POST-FODMAP CHALLENGE PHASE OPTION
Fructan: If you passed the fructan wheat challenge, you could use unbleached all-purpose flour instead of the gluten-free flour (do not use this substitution if following a gluten-free diet). Use weight equivalents for the most accurate results with this substitution.