Gluten free pecan blondies 

10 TB unsalted butter, room temp
1 ¾ cup almond meal
1 (heaping) ts baking powder
3/4 ts salt
1 cup light-brown sugar (not packed)
2 large eggs
½ ts pure vanilla extract
½ ts butter extract
about ½ cup chopped, toasted pecans (optional but wonderful)

Cooking notes:
these are moist, very moist blondies, you may have to adjust baking times depending on your oven.
personally i prefer a very moist blondie, but you don't you may have to bake it a bit longer.

Preheat oven to 325 degrees.
Grease up an 8-inch or 9-inch square baking pan with non-stick spray or butter or if you prefer using parchment paper then do so.
In medium bowl, whisk together almond meal, baking powder, and salt, set aside.

In a glass or cup, mix the eggs, butter extract and vanilla extract until combined.
In a large bowl, mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment or by hand; cream on medium speed until smooth and fluffy.
Then add in egg mixture, mix well, then add in the dry ingredients and mix till combined.
By hand, add in the pecans.

Pour batter into prepared pan; spread with a rubber spatula.
Bake in oven for about 25-33 minutes or until a cake tester inserted into blondies comes out “almost” clean. Okay to have a few bits of crumb on the cake tester.
Cooking times vary depending on oven, so please check at 25-minute mark.
Cool blondies at least an hour.
Cut into squares. You should get about 10-12 squares depending on how you cut them.