I present to you today: the blondie. For these particular little guys, think as if shortbread and a peanut butter cookie had a love child. This is pretty much what you’d get. They were delightfully crumbly and addicting and were adored by gluten-eating and GF individuals alike. This recipe is very loosely based off of Food52’s with some changes here and there. The almond extract really brings a rich nuttiness to the cookie and the coconut flour soaks up a lot of the moisture, making these more of a shortbread-y texture than your typical blondie. I recommend these for a crowd. Simple and universally yummy.
2 sticks of unsalted butter, melted
2 cups light brown sugar
2 eggs (room temp)
1 c. natural peanut butter
1 Tbsp. almond extract
2 c. coconut flour
A generous pinch of sea salt
3/4 c. dark chocolate chunks
Preheat the oven to 350° and line a 9×13″ pan with parchment paper. Melt your butter in the microwave–or, as Food52 suggests, if you’re fancy, brown it–and wait for it to cool down. Once it’s no longer hot, whisk the butter and brown sugar together until smooth. Add your room temperature eggies one at a time, then your almond extract and peanut butter and whisk until smooth. Stir in your dry ingredients gradually and, once completely combined, add your chocolate. Spread your batter (should be thick, so do not fret!) evenly into the prepared pan with a spatula and bake for 20-30 minutes until lightly browned on the edges. Remove from the oven and let cool before cutting. (Now is the time you can sneak one before you are forced to share them with everyone else.)
This recipe was a hit. I’d absolutely make these again.
In other news…can you believe it’s almost FALL? *Cue excessive canned pumpkin buying/hoarding* I can’t even tell you how excited I am to make soups and stews and curries and everything with more cinnamon in it than should be allowed. You can’t stop me. Yippeeee!