Pecan Flour Chocolate Chip Blondies

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.

They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup.

I can't wait to try out some more recipes with these nut flours.

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Ingredients:

3/4 C Pecan Flour

1 c Almond Flour

1/2 tsp salt

1/2 C butter

1 c brown sugar or zero calorie equivalent

3 eggs

1/2 C dark chocolate chips like Lily's Dark Chocolate Chips if watching sugars

1 tsp vanilla extract

Preheat oven to 350. Line a 8x8 pan with parchment paper or grease.

In a large sauce pan melt butter, then stir in brown sugar. Remove from heat and let cool. Then add eggs one at a time and vanilla.

Stir in flours and salt.

Pour mixture into prepared pan and smooth into edges. Sprinkle chocolate chips over top. Lightly press them into top of batter with a spatula.

Bake 25-30 minutes until blondies are slightly shiny but toothpick inserted in the center come out cleanly.

Cool completely before slicing.

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