Blondie Batter:
1½ cups almond flour1 1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp salt
1 tsp baking powder
2 large eggs
1/2 cup sugar
1/4 cup melted butter
1/4 cup melted butter
1/4 cup liquid: milk, plant milk, soda water
2 tsp vanilla extract
1/2 tsp butter
½ tsp cinnamon
Spoon dollops of melted chocolate across the surface.
Use a butter knife to gently swirl it through the batter in a marble pattern.
Top it off:
Sprinkle the cinnamon sugar topping evenly over everything.
Cool completely before slicing into squares or bars.
2 tsp vanilla extract
CHOCOLATE SWIRL:
1/3 cup dark chocolate, chopped or chips1/2 tsp butter
CIMMAMON SUGAR TOPPING:
1 tbsp sugar½ tsp cinnamon
Instructions
Preheat oven to 350°F (175°C).
Line an 8x8-inch pan with parchment or grease lightly.
Line an 8x8-inch pan with parchment or grease lightly.
Mix the batter:
In a medium bowl, whisk together eggs, sugar, oil (or butter), vanilla, cinnamon, and salt. Stir in almond flour until just combined.Melt chocolate:
Combine chocolate and a little oil/butter in a small bowl and melt gently in the microwave or over a double boiler. Stir until smooth.Assemble:
Pour blondie batter into the pan and smooth the top.Spoon dollops of melted chocolate across the surface.
Use a butter knife to gently swirl it through the batter in a marble pattern.
Top it off:
Sprinkle the cinnamon sugar topping evenly over everything.
Bake:
20–25 minutes, or until the center is set and edges are golden.Cool completely before slicing into squares or bars.
Serve at room temp.
Add ons: chopped nuts to the batter if you want extra crunch.
Pour chocolate on the top at the end of baking.
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