Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking. Slideshows: Sweet and Salty Desserts
My son with celiac disease is also allergic to most nuts so I substituted chocolate chips for the pecans to go with the butterscotch chips and had to round out the brown sugar with some white because I ran out. However, this recipe was exactly as promised - chewy with crisp edges! The salt offset the sweet very nicely. I used a different GF flour blend, so I can only imagine how wonderful this would be if I had followed the recipe exactly! My 9 & 12 year-olds love it, too! (I think the pecans would be even better than the chocolate chips) As a casual baker who is still adapting to GF, I have to say that I really appreciated that this wasn't dry and it came out of the pan easily. Watch the time, since mine took a little less, but my oven seems hotter lately. Next time I will probably add more vanilla but the recipe is certainly "a keeper"!
