Ingredients

• ½ cup Butter (113 g)
• ¼ cup Cane Sugar (60 g)
• ½ cup Packed Light Brown Sugar (100 g)
• 2 Eggs (100 g)
• ¾ cup Gluten Free 1-to-1 Baking Flour (115 g)
• ¼ cup Gluten Free Oat Flour (30 g)
• 1 ½ tsp Baking Powder (6 g)
• ½ tsp Kosher Salt
• ¾ cup Butterscotch Chips (160 g)
• ½ cup Gluten Free Old Fashioned Rolled Oats (50 g)
• ½ cup Chopped Pecans (50 g)
• Flaky Sea Salt (optional)

Instructions

1. Preheat oven to 350°F. Spray and line an 8 x 8-inch baking pan with parchment paper.
2. In a light-bottomed saucepan, melt butter over medium high heat. Wait for it to bubble, crackle and foam. It will quickly darken in color and become fragrant. Immediately pour into a heat-safe bowl and let cool for 5 minutes.
3. Into the butter, add the sugars and whisk until mostly dissolved. Add both eggs and continue to whisk until mixture is shiny and viscous. Don’t skip this step! It’s what will give the blondies their shiny, crackly top.
4. In a separate bowl, stir together both flours, baking powder and salt. Add dry ingredients to the butter mixture along with the butterscotch chips, rolled oats and chopped pecans. Stir until combined. Mixture will be thick.
5. Evenly spread mixture into prepared pan. Bake for 25–28 minutes until top is golden and the sides just begin to pull away from the pan. While warm, top generously with flaky sea salt if using. Let cool completely before slicing.