Wednesday, August 24, 2011

Gluten Free Blondies

Anthony's favorite dessert of mine are my bloodies:  a rich, gooey chocolate and walnut desert that has a consistency of a brownie but tastes like a chocolate chip cookie.  He has been asking me to recreate this dessert into a gluten free version for weeks.  Finally, I did it.  Please enjoy (I know my husband will!)

Rich gooey bars loaded with goodies:  chocolate, walnuts and coconut!

3 large eggs
1/2c Spectrum Organic Shortening (no hydrogenated oils!)
1tbs vanilla extract
1c firmly packed light brown sugar
2c Pamela's Baking Mix  (I use this gluten free mix for SO many things!)
3/4c sweetened flaked coconut
1 + 1/2c chocolate chips
1c chopped walnuts

1. Preheat oven to 350F
2. Beat eggs, shortening and vanilla in a bowl.  Add sugar and beat until smooth.  Add baking mix and beat until combined.
3. Stir in coconut, 1c chocolate chips and 1/2c chopped walnuts.
4. Spread in a 13x9 baking pan lined with parchment paper or foil (for easy cleanup).  Top with remaining 1/2c chocolate chips and 1/2c walnuts.  Press slightly into the batter.
5. Bake for 20-25 minutes or until golden brown and just set (don't over-bake; you want them chewy).
6. Let cool on a wire rack for 10 minutes before pulling them out of the pan (leave them in the pan and they will get soggy).  Serve warm.  Freeze leftovers.

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