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Hazelnut Chocolate Blondies
by Donna Washburn, PHEc and Heather Butt, PHEc
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
1⁄4 cup hazelnut flour 60 mL
2 tbsp tapioca starch 30 mL
11⁄2 tsp xanthan gum 7 mL
1⁄4 tsp salt 1 mL
1 cup packed brown sugar 250 mL
2 large eggs
1⁄2 cup butter, softened 125 mL
2 tsp vanilla extract 10 mL
4 oz bittersweet (dark) chocolate, coarsely chopped, divided 125 g
2⁄3 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 1⁄3 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