My husband and I enjoyed these incredible fudgy blondies, full of chocolate chips and pecans. If you like chunky, substantial-tasting squares, then this one is for you!  It would make a good holiday blondie, too.  If you can have real chocolate, these will be a big treat for some special occasion when there are others to help you with the sheer temptation.  These will be tempting! For those who are not able to have chocolate due to migraines or allergies, unsweetened carob chips can be used instead.

21/cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (click) (560 mL)
1/tsp salt (1 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup regular butter (125 mL)
1/cup unsweetened applesauce (125 mL)
1/cup mashed banana (125 mL)
1/cup granulated erythritol, OR (60 mL)
2 tsp vanilla extract (10 mL)
11/tsp unflavored gelatin (7 mL)
3/cup sugar-free chocolate chips, OR this one (175 mL)
1/cup sugar-free chocolate chips for the top (125 mL)
1/cup toasted, chopped pecans* (125 mL)

Preheat the oven to 350°F (180°C). 

In bowl, measure out Gluten-Free Bake Mix 2 and salt.  Stir to combine.

In food processor, combine eggs, liquid sweetener, butter, applesauce, banana, erythritol, OR alternative, vanilla extract and gelatin; process well.  Add dry ingredients; process, scraping sides a couple of times.  Stir in 3/cup (175 mL) sugar-free chocolate chips.  Spread in 9 x 13-inch (23 x 33 cm) baking dish.  Smooth top with the back of a dessert spoon.  Sprinkle the top with 1/cup sugar-free chocolate chips and toasted, chopped pecans.  Press into batter very lightly. Bake 30 minutes, or until knife inserted in blondies comes out clean.

Helpful Hint:  *Toast pecans in dry nonstick skillet over medium heat until turning fragrant.  Watch them as they can burn quickly.

Yield:  24 large servings
1 serving
156.9 calories
2.9 g protein
11.3 g fat
0.4 g fiber
6.5 g net carbs