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
Makes: 1 batch
Ingredients
-
1/4
cup butter, room temperature (scant)
-
3/4
cup almond butter
-
2
eggs
-
1/2
cup brown sugar, packed
-
1/4
cup raw turbinado sugar
-
1
teaspoon baking powder
-
1
pinch salt (generous)
-
3/4
cup quinoa flour
-
1
cup smoked chocolate chips
-
1/4
cup cacao nibs
Directions
- Preheat the oven to 350 and line an 8×8 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!].