Blondies

• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup semisweet chocolate minichips
• 1/4 cup almond brickle chips (such as Heath)
• 1/4 cup chopped pecans
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, and salt in a medium bowl; stir with a whisk.
3. Combine brown sugar, melted butter, and oil in a medium bowl; stir with a whisk until blended. Add vanilla and eggs, stirring with whisk until blended. Gradually add flour mixture, stirring until blended. Fold in minichips, brickle chips, and pecans.
4. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

brown rice, sweet white sorghum, starch, baking powder, xanthan gum, salt, brown sugar, unsalted butter, canola oil, vanilla, eggs, chocolate minichips, pecans, cooking spray

Taken from www.myrecipes.com/recipe/blondies (may not work)