A deliciously moist, dense blondie with a deep nutty texture from quinoa flour and almond butter. Smoked chocolate chips add an extra kick of flavor. Gluten free too! —Posie (Harwood) Brien
butter, room temperature (scant)
brown sugar, packed
raw turbinado sugar
smoked chocolate chips
In This Recipe
Preheat the oven to 350 and line an 8x8 pan with parchment. Grease the parchment and sides with butter.
In the bowl of a stand mixer, combine the butter and almond butter. Beat until combined, then add the eggs and sugars.
Whisk together the flour, baking powder and salt in a separate bowl. Add to the stand mixer and mix until combined. Stir in the chocolate chips and nibs.
Pour the batter into the prepared pan and bake for 22 minutes [check by sticking a knife into the middle and remove when just a few crumbs cling to the knife. You want it to be slightly underdone so they stay moist and they freeze really well this way!].