A quick side note before you get into the recipe below. I used a glass baking dish and lightly sprayed it with cooking spray which technically you don’t need since there is so much oil in this recipe.
Ingredients
- 1/4 cup unsalted butter, softened
- 3/4 cup Sun Butter (original)
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour (see notes before making this recipe!!)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet Ghirardelli chocolate chips (chopped in food processor)
Instructions
- Preheat oven to 350°F.
- Cream the butter, brown sugar and sun butter on medium speed in a mixer using a whisk attachment for roughly 2 minutes.
- Scrape down the sides of the bowl, add the eggs and vanilla extract. Beat the eggs and vanilla into the sugar on medium speed just long enough until there is no more trace of the eggs (roughly 1-2 minutes).
- Add the quinoa flour and chopped chocolate chips, mix again on medium speed just until the flour and chocolate is evenly dispersed (roughly 2-3 minutes).
- Spread the batter evenly into an 8×8 glass baking dish. Place in the middle rack in the oven until a toothpick inserted in the center comes out with just a couple of crumbs (30-35 minutes).
- To serve, let them cool for 25 minutes to serve warm or 45 minutes to serve at room temperature by cutting the bloodies into 24 pieces.
**Notes: If you do not have quinoa flour you can make your own by placing roughly 1/2 a cup raw quinoa into a coffee grinder and grinding for about 2 minutes and or until the quinoa is almost a fine powder. If you sift the flour in a fine strainer it will prevent crunchy bits in the blondies. I did not sift the flour and the crunchy element was like having pecans or walnuts which was really nice.
**If cut into 24 pieces, one blondie is one serving!
Original Recipe: Eating Well
