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Parve
Easy
12 Servings
Allergens 
25 Minutes
Diets
These aren’t classic blondies (although, having neither made nor tasted blondies in at least 25 years, I’m no longer entirely sure what they taste or look like anymore) but I think these are a good Pesach substitute, especially for those of us who use very few manufactured ingredients on Pesach. A Cooks Compete Winner by D. Aschkenasy.
12 ounces (340 grams, or 4 cups) pecans
2 cups sugar
1/2 cup Gefen Potato Starch
1/2 teaspoon Gefen Salt
6 large egg whites, lightly beaten
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Coarsely chop two cups of pecans. Pulse the other two cups of pecans in the food processor, along with the rest of the dry ingredients, until finely ground but not a paste.
Stir in the lightly beaten egg whites, then the chopped pecans.
Pour into a Gefen Parchment Paper lined brownie pan and bake for 17–20 minutes, till baked through. Remove from oven and cut into bars when slightly cooled.
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For the record, the original recipe that I submitted used Gefen potato starch. I know that kosher.com is very makpid to let us know exactly which brand was used when testing the recipe because it can make a difference in the results (that was what I was told when I asked) so I think it’s important to set the record straight.
Best Blondie Recipe EVER! This recipe is fool proof and delicious!
Yum! Pecans do add such a great flavor. Glad you like them!