Gluten Free Chocolate Pecan Blondies

Makes about 20 blondies.

1 1/2 cups almond flour
6 tablespoons coconut flour
2 tablespoons arrowroot starch (cornstarch would work, too)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled slightly
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons pure vanilla extract
1 cup pecans, toasted and coarsely chopped
1 cup chopped dark chocolate (85%)

 1. Preheat oven to 350°.  Line a 9x 13 inch baking pan with foil. In a small bowl, whisk together almond flour, coconut flour, arrowroot, salt, baking soda, and salt.

2 In a large bowl, whisk together butter, brown sugar, and granulated sugar until combined. Whisk in eggs, one at a time and then add the vanilla. Carefully stir in the flour mixture and then fold in pecans and chocolate. Pour batter into prepared pan and smooth top.

3. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 45 minutes. Cool in the pan on a wire rack. When cool, transfer to a cutter board and cut into squares.

Adapted from Food52. Taken directly from lovecommacake