I’ve been into little treats lately and while chocolate is good, I tend to opt for nuts and buttery cakey things over chocolate. I had been contemplating this one for a while, I wanted it to look just like our brownie and said it would be like a blondie, but that I would never call it a blondie, but here I am calling it a blondie. We start with one of my favorite buttery almond cakes called frangipane. This version is super moist and buttery. We top it with whipped caramel ganache, pecans and then a dip into white chocolate. It’s light enough to enjoy, but rich enough to share. And it is gluten free if you can believe that.
allergens: dairy//eggs//pecans//soy//almonds
