Gluten Free Caramel and Pecan Blondies

Ingredients:

• 1 cup Carla's Gluten Free Self-Rising Cake Flour Blend
• 1/4 teaspoon salt
• 1/2 cup light or dark brown sugar, firmly packed
• 4 Tablespoons unsalted butter
• 2 large eggs, at room temperature
• 1/2 cup milk (or dairy-free milk: rice, almond, etc.)
• 1 teaspoon pure vanilla extract
• Superfine white or brown rice or sorghum flour, for dusting
• 1 recipe Dulce de Leche (Latin American caramel sauce)
• 1 cup chopped pecans
• 1 gluten free chocolate bar or chocolate, melted (optional)

Instructions:

1. Heat oven to 350°F. Generously oil and dust with superfine rice or sorghum flour, a 9 x 9-inch pan; and set aside.
2. Whisk flour and salt together in a small bowl and set aside.
3. In the bowl of your mixer, cream together sugar and butter and beat medium speed until fluffy, about 4 minutes.
4. Add eggs one at a time and beat until creamy and fluffy.
5. Add milk and vanilla and beat on medium-high for a few seconds, just until blended.
6. Add flour all at once and beat on medium speed just until smooth. Scrape sides as needed.
7. Pour into the prepared pan and smooth the top using a rubber or silicone spatula (dip spatula in water as needed).
8. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
9. Remove pan from the oven and allow to completely cool on wire rack.
10. Dark brown sugar makes a littler darker blondies and a bit softer insider and crisper on the edges.
11. Make the dulce de leche and allow to cool to room temperature. Once cool enough, pour on top of the cake and smooth.
12. Sprinkle top with chopped pecans and lightly press into the dulce de leche.
13. Drizzle top with melted chocolate.
14. Serve immediately or chill in the refrigerator until ready to serve.
15. Store leftovers on the countertop for up to one day, covered; or slice into bars and freeze, individually wrapped.

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