Flourless Blond Brownies
|Soy flour||3⁄4 Cup (12 tbs)|
|Potato starch||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Xanthan gum||1⁄2 Teaspoon|
|Butter||4 Ounce, softened (1 Stick)|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Toasted pecans||3⁄4 Cup (12 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. Coat a 9-inch square pan with vegetable oil spray.
2. In a small bowl, stir together soy flour, potato starch, cornstarch, baking powder, salt, and xanthan gum, if using.
3. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until fluffy. Add eggs and vanilla and beat well. Add dry mixture and stir with a large spoon to combine. Fold in toasted pecans and chocolate chips. Turn into prepared pan, leveling surface.
4. Bake 35 to 38 minutes, until a toothpick inserted in center comes out with a few moist crumbs clinging to it. Remove pan to a rack. Let cool completely in pan before cutting into 16 squares.