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Whether carted unceremoniously around in my sons backpack before being forgotten about and returned home in crumbles, never to make it the teachers for which they were intended, or carefully packaged in a cute paper sack and cheerfully delivered to my daughters riding instructor, these Blondie bars both tasted amazing!!

BLONDIES

blondies

12 tablespoons unsalted butter

2 cups flour, plus more for the pan

1 1/2 teaspoosn baking powder

1/4 teaspoon salt

1 1/4 cups light brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups chopped white chocolate

Heat oven to 350F.

Grease and flour a 9-by-13 inch baking pan, set aside.

Whisk together flour, baking powder and salt, set aside. Whisk sugars, vanilla and eggs together in a bowl until smooth. Add butter and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan. Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

ALMOND BUTTER QUINOA BLONDIES

almond butter and quinoa brownies

1/4 cup unsalted butter, softened

3/4 cup almond butter

2 eggs

3/4 cup light brown sugar

1 teaspoon vanilla extract

3/4 cup quinoa flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Heat oven to 350F. 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, 30 to 35 minutes. Do not overbake. Let cool in the pan. Using the parchment or foil, lift the whole panful out and transfer to a cutting board. Cut into squares.

Enjoy!

Recipe adapted from Eating Well, Spring

www.eatingwell.com/

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