June 27, 2009
Gluten Free Butterscotch Blondies
These "un-brownies" are chewy and full of pecans and butterscotch chips. They are very sweet and go great with a big dollop of whipped cream or a scoop of vanilla ice cream...Yummy!
3/4 cup unsalted butter
1 3/4 cup light brown sugar
2 large eggs
1 large egg yolk
1 1/2 tsp. vanilla
2 tsp. gluten free baking powder
1 1/4 cups gluten free flour mixture (I use Tom Sawyer's)
1 tsp kosher salt
1 cup chopped pecans
3/4 cup butterscotch baking chips
Line a 13x9 pan with parchment, overlapping sides, to prevent sticking (you can also heavily spray with gluten free non-stick spray). Preheat oven to 350 degrees. In a medium sized pan, melt butter. Stir in brown sugar, stirring until well blended and the mixture just begins to bubble (similar to making a pecan pie). Remove from heat. Whisk eggs and yolk together with vanilla. Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling. In a small bowl, combine flour, baking powder and salt. Whisk flour into the egg mixture. Fold in pecans and butterscotch chips. Spread into pan. Bake 35-40 minutes (5 minutes less for dark coated pans). Remove from oven and cool on a rack. Lift parchment out and cut when cooled.