Author Notes
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
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Ingredients
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1/4 cup
butter, room temperature (scant)
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3/4 cup
almond butter
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2
eggs
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1/2 cup
brown sugar, packed
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1/4 cup
raw turbinado sugar
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1 teaspoon
baking powder
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1 pinch
salt (generous)
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3/4 cup
quinoa flour
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1 cup
smoked chocolate chips
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1/4 cup
cacao nibs
Directions
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Preheat the oven to 350 and line an 8x8 pan with parchment. Grease the parchment and sides with butter.
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In the bowl of a stand mixer, combine the butter and almond butter. Beat until combined, then add the eggs and sugars.
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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.
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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!].
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