Chocolate Chunk Blondie Bars

• 2 1/2 cups plus 2 tablespoons Basic Gluten-Free Flour Mix (page 19)
• 1/2 teaspoon plus 1/8 teaspoon xanthan gum
• 1 1/2 teaspoons double-acting baking powder
• 1/4 teaspoon salt
• 3/4 cup dairy-free, soy-free vegetable shortening
• 3/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
• 1/4 cup plus 1 teaspoon rice milk
• 6 ounces (about 4 bars) Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars, chopped into centimeter-size chunks

1. Preheat the oven to 350F.
2. Grease a 9 by 9-inch pan.
3. Whisk together the flour mix, xanthan gum, baking powder, and salt.
4. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
6. Add the vanilla and egg replacer and mix for 20 seconds.
7. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
8. Fold in the chocolate chunks.
9. Spread the batter evenly across the bottom of the baking pan.
10. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
11. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes.
12. Cut into 16 squares.
13. Let cool.

flour, xanthan gum, doubleacting baking powder, salt, vegetable shortening, sugar, brown sugar, vanilla, egg, rice milk, milk

Taken from www.epicurious.com/recipes/food/views/chocolate-chunk-blondie-bars-379165 (may not work)