The Fudgiest Blondies You Will Ever Have!

Mmmmmmmmmmm, fudgy! Who doesn't love fudgy? I've had many a fudgy brownie in my lifetime, but rarely do I bite into a blondie that's just as fudgy - until now. Are you ready for the fudgiest blondies you will ever have? Pull out your aprons, people. It's time to bake.

The fudgiest blondies ever!

My hubbie loves blondies - especially blondies that are packed with nuts. The pecans in this version make these fudgy bars taste just like pecan pie. You can sub in walnuts, or skip the nuts altogether and just use chocolate and butterscotch chips. The possibilities are endless with this recipe.

These blondies happen to be gluten free, but you can make them with regular flour too.



Start the fudgy fun by melting two sticks of butter and some white chocolate over the stove.



The brown sugar and vanilla get mixed in next. Then, the eggs get beaten in one at a time so that each one is well incorporated into the batter.

If you're using gluten free flour, mix it in well. Gluten free flour needs to be well incorporated into batters. If you're using regular wheat flour, you want to mix until it's just combined and then stop. You should still see a little unincorporated flour in your batter. If you over mix wheat flour your baked goods will end up tough. No buéno.



Fold in the butterscotch and chocolate chips and pour into your prepared pan. Sprinkle the pecans on top and gently push them into the batter a little - but just barely. I left 1/4 of my pan nut free for my 5 year old, 'cause he's anti-nut. We're all praying he sees the light some day.



Bake these fudgy lovelies for 40 to 50 minutes until a toothpick inserted in the center comes out with some fudgy crumbs stuck to it. If the toothpick looks too gooey or has liquid batter on it, bake longer. If your toothpick comes out clean, you've baked it too long. 😭 Don't worry. It happens to everybody. You'll get the next batch perfect.

Also, the colder your bars are, the nicer they'll slice. I like to put my pan in the fridge for a few hours before I take a knife to 'em.

These fudgy blondies can be made gluten free or not.

The Fudgiest Blondies Ever

INGREDIENTS
1 cup unsalted butter (2 sticks)
4 oz baker's white chocolate, broken up
2 cups brown sugar
2 tsp vanilla extract
3 large eggs
hefty pinch of Kosher salt
1 1/2 cups gluten free flour blend with xanthan or guar gum. I used Betty Crocker's. (You can also use regular flour)
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
heaping 1 cup pecans

DIRECTIONS
1. Preheat oven to 350 degrees and line a 9 x 9 inch square baking pan with parchment paper.
2. In a medium pot, melt butter and white chocolate over low heat. Remove from heat and let cool for 5 minutes.
3. Stir in brown sugar and vanilla until well combined.
4. Beat in eggs, one at a time.
5. Mix in gluten free flour until well incorporated. (If you're using regular wheat flour, stir until just combined. You don't want to over mix.)
6. Fold in butterscotch and chocolate chips.
7. Pour into prepped pan and sprinkle the top with pecans. Gently push them into the batter a little.
8. Bake 40 to 50 minutes (check after 30 minutes) until a toothpick inserted in the center comes out with sticky crumbs stuck to it, but doesn't look too gooey.
9. Cool completely and then cut into bars.

* If you're making these blondies gluten free, make sure your butterscotch chips and chocolate chips read "gluten free" on the packaging.