Apple Blondies

• Vegetarian
• Gluten free

• Baking & Spices

  • 6 tbsp Brown sugar, light packed
  • 1/3 cup Potato starch
  • 2/3 cup Powdered sugar
  • 1 pinch Salt
  • 2 2/3 tbsp Tapioca flour starch
  • 3/4 tsp Vanilla extract
  • 1 1/2 cups White rice flour
  • 1/2 tsp Xanthan gum

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 1/4 tbsp Milk

Found on mybakingaddiction.com

Ingredients

• 1 1/2 cups white rice flour
• 1/3 cup potato starch
• 2 tablespoons + 2 teaspoons tapioca flour / starch
• 1/2 teaspoon xanthan gum
• 1 cup chopped pecans
• 6 tablespoons light brown sugar, packed
• 3 tablespoons unsalted butter
• 2 tablespoons + 3/4 teaspoons milk
• pinch of salt
• 3/4 teaspoon vanilla extract
• 2/3-1 cup powdered sugar, sifted if lumpy

Directions

• Preheat the oven to 350°F and line an 8x8 pan with a sheet of parchment paper. In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon, nutmeg, baking powder, baking soda and salt. Set aside. In a large mixing bowl, stir together the melted butter, brown sugar, and vanilla extract. Beat in the eggs, one by one, and stir just until combined. Fold in the dry mixture, stirring just until no streaks of flour remain. Mix the peeled apple chunks with the remaining 1/2 teaspoon of cinnamon and fold the cinnamon apples into the batter, making sure not to overmix. Pour the batter into the prepared pan and bake for 25-32 minutes or until the edges have lightly browned and the middle jiggles just slightly. Place the pecans on a rimmed cookie sheet and bake them for 4-7 minutes, stirring them halfway through, or until they smell roasted. Remove from the oven and let cool completely. When the blondies have cooled, prepare the frosting. In a small saucepan over medium heat, mix together the brown sugar, butter, milk and salt. Whisking continuously, bring the mixture to a boil and boil for 1 minute, while continuing to whisk continuously. Remove the pan from the heat and stir in the salt and vanilla (it will bubble). Gradually whisk in 2/3 cup powdered sugar and mix until smooth and no lumps of sugar remain. Taste and add up to another 1/3 cup powdered sugar, if desired. Stir occasionally for about 3 minutes or until the frosting has slightly thickened. Immediately pour over the cooled blondies. If its thickened too much, place back on the heat for a few moments. Spread the frosting over the cooled blondies and top with the chopped pecans. Refrigerate in an airtight container for up to 4 days. Can be stored at room temperature for 1 day.