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Hazelnut Chocolate Blondies

by Donna Washburn, PHEc and Heather Butt, PHEc

Hazelnut Chocolate Blondies

Makes 16 blondies

Serving size: 1 blondie

Packed with hazelnuts and chocolate, these blondies are to die for.

Tips: Use a ruler to mark off even bars or squares. Start by cutting in half through the center of the pan, both across and down. Then work toward the outside to keep your cuts straight. For information on toasting hazelnuts and making your own hazelnut flour, see the Techniques Glossary, page 308.

 

8-inch (20 cm) square baking pan, lightly greased and bottom and sides lined with parchment paper

1 cup         low-fat soy flour     250 mL

14 cup      hazelnut flour           60 mL

2 tbsp        tapioca starch           30 mL

112 tsp     xanthan gum              7 mL

14 tsp       salt                            1 mL

1 cup         packed brown sugar 250 mL

2               large eggs            

12 cup      butter, softened       125 mL

2 tsp          vanilla extract            10 mL

4 oz           bittersweet (dark) chocolate, coarsely chopped, divided   125 g

23 cup      toasted coarsely chopped hazelnuts, divided                  150 mL

1.  In a bowl or plastic bag, combine soy flour, hazelnut flour, tapioca starch, xanthan gum and salt.

2.  In a large bowl, using a handheld electric mixer on low speed, cream brown sugar, eggs, butter and vanilla until well blended. Stir in the dry ingredients just until combined. Stir in half each of the chocolate and hazelnuts.

3.  Spoon batter into prepared pan. Using a moistened rubber spatula, spread to edges, leaving top rough. Sprinkle with the remaining chocolate and hazelnuts, pressing them into the batter. Let stand for 30 minutes. Meanwhile, preheat oven to 325°F (160°C).

4.  Bake for 32 to 35 minutes or until golden. Let cool completely in pan on a rack, then cut into bars. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.

Variation: Substitute 13 cup (75 mL) bittersweet (dark) chocolate chips for the squares.

 

Find more fabulous gluten-free recipes in Gluten-Free Baking by Donna Washburn and Heather Butt

Small-Batch Gluten Free Baking