Close
Cook Time:15 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 35 minsServings:24Yield:24 blondiesJump to Nutrition Facts
Cook Time:15 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 35 minsServings:24Yield:24 blondies
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:24
Servings:
24
Yield:24 blondies
Yield:
24 blondies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupunsalted butter, softened¾cupsmooth or crunchy natural almond butter2large eggs¾cuppacked light brown sugar1teaspoonvanilla extract¾cupquinoa flour (see Tip)1teaspoonbaking powder¼teaspoonsalt1cupsemisweet chocolate chips
Cook Mode(Keep screen awake)
Ingredients
¼cupunsalted butter, softened
¾cupsmooth or crunchy natural almond butter
2large eggs
¾cuppacked light brown sugar
1teaspoonvanilla extract
¾cupquinoa flour (see Tip)
1teaspoonbaking powder
¼teaspoonsalt
1cupsemisweet chocolate chips
DirectionsPreheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.TipsMake Ahead Tip: Store airtight in the refrigerator for up to 5 days.Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.Originally appeared: EatingWell Magazine, March/April 2013
Directions
Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.TipsMake Ahead Tip: Store airtight in the refrigerator for up to 5 days.Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.
Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.
Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.
Tips
Make Ahead Tip: Store airtight in the refrigerator for up to 5 days.
Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grinder.
Originally appeared: EatingWell Magazine, March/April 2013
Rate ItPrint
Nutrition Facts(per serving)148Calories9gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
