• ½ cup (1 stick) unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse sea salt
  • 1 cup gluten-free flour (see Notes)
  • ¾ cup semi-sweet chocolate chips
  • ¾ cups white chocolate chips


  1. Preheat oven to 350°F.
  2. Line a 8”x8″ glass baking dish with foil, pressing firmly into pan and leaving a 2″ overhang. Coat foil with nonstick spray; set dish aside.
  3. In a small saucepan over medium-low heat, melt butter. Keep cooking, stirring occasionally, until butter becomes toasty and browned at the bottom. It should smell a bit nutty. The whole process takes about 5 minutes.
  4. Pour butter into a large bowl and whisk in sugar until smooth. The mixture should be cooled to lukewarm, but if it’s not, let it rest for a few minutes until it is.
  5. Whisk in egg, vanilla and sea salt.
  6. Using a wooden spoon, stir in flour.
  7. Stir in chocolate chips and pecans.
  8. Scrape batter into prepared pan and smooth with spatula; the batter is thick.
  9. Bake for 20 to 25 minutes, until lightly browned at edges but looks a tiny bit underbaked.
  10. Transfer blondies to cooling rack and Let cool in pan to room temperature.
  11. Slide blondies onto cutting board from aluminum foil.
  12. Cut into 16 or more squares.
  13. Blondies can be stored in an airtight container at room temperature for up to a few days or wrap tightly and freeze.

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