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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
I tried numerous versions of these to give you the best
Pesach blondies ever, with variations. You’ll love the
results, so double them the first time you make them!
They’re somewhat healthier than bars made with potato
starch. They freeze well and taste delicious straight from
the freezer.
Yields 24 blondies
2 eggs
2/3 cup light brown sugar
1/3 cup oil (I used Gefen Walnut Oil)
2 cups Gefen Almond Flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 tablespoon vanilla sugar
scant 1/2 teaspoon salt
1/3 cup chocolate chips (mini chocolate chips recommended)
2 tablespoons Gefen Cocoa Powder
2 tablespoons finely chopped pecans
3/4 cup chocolate chips or bittersweet chocolate, melted, for topping (optional)
Line a 9 x 13-inch (23 x 33-centimeter) pan with Gefen Parchment Paper.
Beat eggs, sugar, and oil in the bowl of a mixer for five minutes. Lower speed and add the almond flour, baking powder, cinnamon, vanilla sugar, and salt just to combine, scraping down the bowl. Fold in the chocolate chips.
Pour the batter into the prepared pan, leaving approximately 3/4 cup batter in the mixer. With a spatula, spread the batter in the pan. Wetting the spatula will help you spread it evenly.
Add the cocoa and pecans to the remaining batter in the mixer and mix well. With a spoon, drop dollops of this mixture all over the batter. Gently marbleize with a knife, smoothing the top.
For a better texture, refrigerate the dough for about two hours before baking. Alternatively, let the tray rest for 10 minutes at room temperature.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bake for 20 minutes. Allow to cool. If desired, melt chocolate in the microwave in a plastic bag. Make a hole in the corner with a toothpick and drizzle generously over the blondies.
Cut into bars or triangles and enjoy.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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