Pecan Butter Chia Seed Blondies

1. Preheat oven to 350F. Measure out 2 1/4 cup pecans (I order mine from Amazon) and bake for about 10 minutes. Once you can smell a nutty aroma, remove nuts and set aside. 2. Grind 1/2 cup whole chia seeds in a spice grinder until a meal forms. 3. Remove chia meal and place in a bowl. Next, grind 1/4 cup Erythritol in a spice grinder until powdered. Set in the same bowl as the chia meal. 4. Place 2/3 of roasted pecans in food processor. 5. Process nuts, scraping sides down as needed, until a smooth nut butter is formed. 6. Add 3 large eggs, 10 drops liquid stevia, 3 tbsp. SF Salted Caramel Torani Syrup, and a pinch of salt to the chia mixture. Mix this together well. 7. Add pecan butter to the batter and mix again. 8. Using a rolling pin, smash the rest of the roasted pecans into chunks inside of a plastic bag. 9. Add crushed pecans and 1/4 cup melted butter into the batter. 10. Mix batter well, then add 3 tbsp. Heavy cream and 1 tsp. Baking Powder. Mix everything together well. 11. Measure out the batter into a 9×9 tray and smooth out. 12. Bake for 20 minutes or until desired consistency. 13. Let cool for about 10 minutes. Slice off the edges of the brownie to create a uniform square. This is what I call “the bakers treat” – yep, you guessed it! Snack on those bad boys while you get them ready to serve to everyone else. The so-called “best part” of the brownie are the edges, and that’s why you deserve to have all of it :) 14. Serve up and eat to your hearts (or rather macros) content!