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Roasted Pecan Blondies

Toasted pecans plus roasted pecan oil make these blondies extra delicious.

Let the holiday cookie baking begin.

On the nuttiest note, of course.

Because these “Roasted Pecan Blondies” not only sport a heap of toasted pecans, but roasted pecan oil, as well.

The result is a golden blondie with that coveted papery top of a brownie, a wonderful chewy texture, plenty of dark chocolate, and a robust rich nuttiness.

This recipe was created by San Francisco’s The Bojon Gourmet. It was originally made with hazelnuts and roasted hazelnut oil for the artisan oil company, La Tourangelle, a family-tun company that started in France but now also has offices and a production facility in Northern California.

La Tourangelle Roasted Pecan Oil, made from pecans roasted in cast-iron kettles before being pressed and lightly filtered.

Best yet, the blondies can be made gluten-free, if you’re so inclined. I took the option for using all-purpose flour and whole wheat flour instead. I also added a few more pecans because I love nuts in bar cookies, so the more, the merrier.

The company, the first one to make premium nut oils in this country, sent me a sample of its Roasted Pecan Oil ($9.99 for a 250ml tin) to try. A lot of nut oils sit so long on store shelves that they get a stale or even rancid quality. Not this one. It’s fresh, buttery rich and so redolent of the sweet, nutty taste of pecans.

Instead of parchment, I often line my bar cookie pans with foil that has an overhang, so I can easily lift the whole shebang out effortlessly.

The pecan oil is also heavenly in any manner of fall green salads with apples, persimmons, pomegranate arils or pears, plus grated cheese, chopped toasted pecans, and a little Champagne or sherry vinegar.

But if you have a sweet tooth like mine, then blondies is definitely the way to go at the start.

It’s guaranteed you will go nuts for this blondie.

Roasted Pecan Blondies

(Serves 12)

A heaping ½ cup pecan halves (toasted and coarsely chopped), plus more for garnish

1 large egg

1/2 cup plus 2 tablespoons dark or light brown sugar

¼ cup plus 2 tablespoons (90 ml) La Tourangelle Roasted Pecan Oil

2 teaspoons vanilla extract

1/2 cup sweet white rice flour (or all-purpose flour for not gluten-free)

¼ cup gluten-free oat flour (or whole wheat flour)

2 tablespoons tapioca flour (or all-purpose flour)

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (6 ounces / 170 g) bittersweet chocolate, coarsely chopped, plus more for garnish

Flaky salt

Position a rack in the center of the oven and preheat to 375ºF. Line an 8-by-8-inch baking pan with parchment on the bottom and sides.

In a large bowl, whisk together the egg and sugar. Whisk in the oil and vanilla. Sift in the flours, baking powder, and fine salt and stir until just combined. Stir in the nuts and chocolate.

Spread the batter in the prepared pan and top with more pecans, chocolate, and a few pinches of flaky salt.

Bake until a toothpick inserted near the center comes out with moist crumbs, 18 to 22 minutes. Cool completely. Slice into bars and devour!

Store at room temperature for up to 3 days, or refrigerate or freeze for longer storage.

Adapted From The Bonjon Gourmet for La Tourangelle

More Pecan Deliciousness: Best-Ever Browned Butter-Pecan Shortbread Domes

And: Nibby Pecan Cookies

And: Roasted Eggplant with Tahini, Pomegranate, Parsley and Pecans