Buckwheat-Brown Butter Blondies
Author: Nicole
Ingredients
  • Nonstick vegetable oil spray
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup sugar
  • 5 large egg yolks
  • 1 large egg
  • 1-1/3 cups buckwheat flour
  • ⅓ cup almond flour or meal
  • 1 teaspoon coarse sea salt
  • ¾ cups chopped pecans
  • ¾ cups dark chocolate chips
Instructions
  1. Preheat oven to 325°F. Lightly coat a 13x9" glass baking dish with nonstick spray.
  2. Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, about 5 to 8 minutes. Transfer to a large bowl; let cool slightly.
  3. Add sugar to melted butter and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more.
  4. Whisk buckwheat flour, almond flour and salt in a medium bowl.
 Add dry ingredients to butter mixture and mix until smooth.
  5. Add pecans and chocolate chips and mix until just incorporated.
  6. Scrape batter into prepared dish; smooth top.
  7. Bake blondies until lightly browned and center is firm when gently pressed, 20 to 25 minutes. Transfer dish to a wire rack and let cool.
  8. Cut into small bars.
Notes
* I recommend Arrowhead Mills’ Organic Gluten-Free Buckwheat Flour and Bob's Red Mill Almond Meal/Flour, Finely Ground.
* Bars keep tightly wrapped at room temperature for a 2 days. They also freeze well.
Recipe by Riegl Palate at https://www.rieglpalate.com/buckwheat-brown-butter-blondies/