By Nicole Dragon

bourbon pecan blondies

Fall Recipe • Gluten Free • Holiday • Refined Sugar Free

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Click here to watch the Reel I made of this recipe

All of my baking recipes are gluten free (bc gluten has plagued my life) and refined sugar free. I use gluten free paleo flour and coconut sugar but these are both a 1:1 ratio with regular flour and sugar, so you can sub if you’re not into the whole “healthy baking” thing – but trust me on the coconut sugar. It’s nutty and toasty and adds a delicious flavor to baked goods. For this particular recipe, I recommend using the paleo flour blend as it makes the bars more fudge like. Regular flour will give you a cake like texture.

bourbon pecan blondies

Servings

12 squares

Author

Nicole Dragon

INGREDIENTS

1 cups gluten free flour*
1/2 cup butter (1 stick), browned
1 cup coconut sugar
1 egg + egg yolk, room temperature
1 teaspoon vanilla
2 tablespoons bourbon
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup pecans, toasted and roughly chopped
2 oz chocolate bar, roughly chopped (my favorite refined sugar free chocolate is this one)

*The gluten free flour I use is Bob’s Red Mill paleo or my own recipe here. I recommend using the paleo flour in this recipe. Regular flour will make the bars more cake like instead of fudgey.

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INSTRUCTIONS

Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper.
In a small saucepan over medium heat, brown 1 stick of butter stirring occasionally, until milk solids start to form at the bottom of the pan, about 3-4 minutes. Once the butter reaches a golden brown color, remove from the heat to cool slightly.
In a large mixing bowl, whisk together the coconut sugar and warm butter. Stir in the bourbon and vanilla then add the egg and egg yolk, whisking until combined and smooth.
Using a spatula, gently fold in the flour, cinnamon and salt, making sure to not overmix. Fold in the pecans and chocolate, reserving some for the top.
Bake for 20-25 minutes, until edges are golden brown. Let blondies cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt and serve.

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bourbon pecan blondies

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!