Gluten-Free Passover Pecan Chocolate Chip Blondies
Rich, chewy blondies made with pecan butter and potato starch for Passover observance. These bars feature a tender crumb from the combination of oils and nut butter, studded with chocolate chips and topped with melted chocolate and crunchy pecans. The potato starch creates a unique texture that's both satisfying and kosher for Passover. Perfect for holiday gatherings or when you need a gluten-free dessert that doesn't compromise on flavor.
Ingredients
- ½ cup oil
- ½ cup pecan butteralmond butter1:1nut-free
slightly different flavor
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon Gefen Almond Extract
- 2 tablespoons water
- 1 ¼ cups Manischewitz Potato Starch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 package Glicks Chocolate Chips, divided
- ½ cup chopped pecans(optional)
Instructions
- 1
Cream the oil, pecan butter, sugars, egg, and almond extract together
- 2
Add the water, potato starch, baking soda, and salt to the mixture
- 3
Fold in half of the chocolate chips
- 4
Bake in 9x13 inch pan at 350°F for 20-25 minutes
- 5
Remove from oven and immediately sprinkle remaining chips on top
- 6
Cover with a cookie sheet and let sit several minutes until chocolate melts
- 7
Spread melted chips evenly over cake with a spatula
- 8
Sprinkle with chopped nuts if using
Tips
Use room temperature ingredients for easier mixing and smoother batter consistency.
Don't overbake - the center should still be slightly soft when you remove from oven.
Press the cookie sheet down gently when melting the top chocolate chips for even coverage.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature, cut into squares
Common Mistakes
Don't skip covering with cookie sheet when melting top chocolate or it won't spread evenly
Don't overbake or blondies will be dry and crumbly
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a different nut butter?
Yes, almond butter or cashew butter work well. Any smooth nut butter will give similar results with slight flavor variations.
How long do these keep?
Store covered at room temperature for up to 5 days, or refrigerate for up to one week for longer storage.
Can I freeze these blondies?
Yes, wrap individual pieces or the whole pan tightly and freeze for up to 3 months. Thaw at room temperature before serving.