Pecan Chocolate Chunk Blondies

4 ounces unsalted butter, melted until browned

1 cup coconut sugar, firmly packed

2 1/2 Tablespoons bourbon

1 teaspoon vanilla extract

1 large egg plus one egg yolk, room temperature

1 cup fine almond flour

1/4 teaspoon cinnamon

1/4 teaspoon fine sea salt

1/4 cup toasted pecans, chopped

6 ounces semi-sweet chocolate, chopped into chunks

Course sea salt, for sprinkling on top, optional

Preheat oven to 350, then line a 8" x 9" baking pan with parchment paper.

Spray parchment and pan with olive oil spray and set aside.

In a saucepan over medium heat, melt butter until browned.

Remove from heat and cool for a few minutes, then scrape butter into a glass mixing bowl.

Whisk in the coconut sugar and mix until well combined, then stir in the bourbon and vanilla.

Then add in a egg and egg yolk, beating until combined.

Fold in almond flour, cinnamon and salt, mixing until just combined.

Fold in pecans and chocolate, then scrape the batter into the prepared pan.

Bake 24 minutes, or until the edges are firm and golden and the center is just slightly wobbly.

Cool in pan for 1 hour before cutting.

Sprinkle with sea salt on top just before serving, if desired.
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