Buckwheat-Brown Butter Blondies
Ingredients
- Nonstick vegetable oil spray
- 1 cup 2 sticks unsalted butter
- 3/4 cup sugar
- 5 large egg yolks
- 1 large egg
- 1-1/3 cups buckwheat flour
- 1/3 cup almond flour or meal
- 1 teaspoon coarse sea salt
- 3/4 cups chopped pecans
- 3/4 cups dark chocolate chips
Instructions
- Preheat oven to 325°F. Lightly coat a 13x9" glass baking dish with nonstick spray.
- 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.
- 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.
- Whisk buckwheat flour, almond flour and salt in a medium bowl. Add dry ingredients to butter mixture and mix until smooth.
- Add pecans and chocolate chips and mix until just incorporated.
- Scrape batter into prepared dish; smooth top.
- 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.
- 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.
* Bars keep tightly wrapped at room temperature for a 2 days. They also freeze well.
