Toasted Walnut and White Chocolate Blondies
Toasted Walnut and White Chocolate Blondies, a treat with a yield of 2 to 3 dozen. In just 15 minutes of active time and a total of 1 hour from start to finish. The combination of toasted walnuts and white chocolate makes flavors and textures in every bite. With simple ingredients like brown rice flour, potato starch, and xanthan gum, these blondies are also gluten-free. Follow our easy method to preheat the oven to 350°F, toast the walnuts, and mix together the dry and wet ingredients. Whether you're baking for a special occasion or just craving a sweet treat, these blondies are sure to become your favorite.
- 1 cup Chopped Walnuts
- ⅔ cups Brown Rice Flour
- ⅓ cups Potato Starch
- ½ teaspoons Xanthan Gum
- Pinch of Salt
- ¼ pounds Unsalted Butter, softened
- ⅓ cups Firmly Packed Light Brown Sugar
- 2 Large Eggs, at room temperature
- 1 teaspoon Pure Vanilla Extract
- 11 cups White Chocolate Chips
- Preheat & Toast:
Warm up your oven to a 350°F and an 8 x 8-inch baking pan. Sprinkle those walnuts onto a baking sheet, for about 5 to 7 minutes.
- Mix Dry Ingredients:
In a mixing bowl, bring rice flour, potato starch, xanthan gum, and a pinch of salt. Give it a good whisk.
- Cream the Butter & Sugar:
In another mixing bowl, mix the butter and brown sugar and beating them together at a low speed using an electric mixer. Then, switch the speed to high for 3 to 4 minutes.
- Incorporate Eggs & Flavors:
Keep the mixer going at medium speed and introduce the eggs along with a splash of vanilla. Reduce the speed to low and gently add in the dry ingredients. Mix until just blended, then toss. Spread this batter into the prepared pan.
- Bake & Enjoy:
Warm oven and let it bake for about 40 minutes, or until a toothpick inserted in the center. Once it's done, let it cool completely in the pan on a cooling rack. Once it's cool, slice it.
- Variations:
For a twist, swap out the white chocolate for bittersweet chocolate chips and the walnuts or pecans.
