Brown Butter Blondies

Brown Butter Blondies with white or dark chocolate chips! These delicious treats are made without sugar, gluten, flour, grains or soy. These are an excellent blood-sugar friendly make-ahead option, and they freeze well.  

You can likely make these with a dairy-free option using coconut oil - they won’t have the exact taste, but I am sure just as delicious. In this case, I wouldn’t bother heating the coconut oil longer than just to the point of melting so don’t have to wait for it to cool.  If you have a brown sugar granulated substitute such as Lakanto Golden or Swerve Brown (using ½ white granulated and ½ brown) it will intensify that deeper colour and flavour.

Ingredients

• 1/2 cup butter

• 2 cups fine almond flour

½ cup granulate monk fruit sweetener or @swervesweetie for sugar-free (can use coconut sugar or other granulated sugar of choice) *

• 1 tsp baking powder

• 1/2 tsp unrefined salt

• 1 large free-range egg, lightly beaten 

• 1 tsp pure vanilla extract

½ cup white or dark chocolate chips (optional)

*use half brown sugar substitute and have regular as an option 

Instructions

Brown the butter in a pan over medium heat and wait for the colour to deepen to a dark amber. Be careful not to burn! Stir constantly and keep an eye on it (mine took about 5 minutes). Set aside and allow it to cool to room temperature. 

Mix together the dry ingredients with a whisk and make sure there are no lumps. Make a well in the center of the dry ingredients and add the cooled butter, egg and vanilla. Start to stir the dry ingredients into the wet ingredients until fully combined. Finally, add the chocolate chips. Spread into your pan of choice. Use an 8x8 for a thicker square, or a small brownie pan to stretch out the batch a little more.  Bake at 325 F for 15 minutes, or until golden brown. Check at the 15 minute mark - they may need 20 minutes. Cool and cut into uniform squares. 

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