I’m not gluten-free. However, I did have left-over a lot of wonderful almond flour that I had bought for Passover. Not sure what I was thinking when I went shopping, but let’s just say that I got carried away and we’ll leave it at that.
And I’ve been in a brownie-making mood so I went in search of a recipe. Everything sounded pretty simple and I had all of the ingredients on hand, which was a plus since Frances has me cooking down my pantry. The only problem I had is that I really do not like white chocolate. So I made a couple of minor tweaks and came up with this version.
If you want an ooey, gooey blondie with crispy edges, I recommend that you try this version or the original. You don’t have to be gluten-free to enjoy them. And because they are so gooey, I think that the brownies actually improved when they were a few days old. It didn’t stop me, my husband or our cat from eating them the second that they had cooled down!
Recipe from Meaningful Eats and tweaked by me
Yield: About 24 squares
- 1/2 cup butter [coconut oil will work for dairy-free]
- 3/4 cup dark or light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup of shredded, unsweetened coconut
- 1 cup chopped pecans
- Preheat the oven to 350 F. Lightly grease a 9 x 13 baking pan.
- In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
- Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
- Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 35-40 minutes or until until golden and the brownies appear to be set. Allow to cool completely before cutting. Slice into bars and enjoy!