Buckwheat Almond Flour Brown butter blondies (GF)

 

I’ve had this recipe saved for a while and have been interested in it because it’s gluten free! 

https://www.bonappetit.com/recipe/buckwheat-brown-butter-blondies

Ingredients

MAKES 16 SERVINGS

Nonstick vegetable oil spray

1⅓

cups buckwheat flour

⅓

cup almond flour or meal

1

teaspoon kosher salt

1

cup (2 sticks) unsalted butter

¾

cup sugar

5

large egg yolks

1

large egg

Preparation

Step 1

Preheat oven to 325°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.

Step 2

Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.

Step 3

Bake blondies until lightly browned and center is firm when gently pressed, 15–20 minutes. Transfer dish to a wire rack and let cool. Cut into small bars.

Step 4

Do Ahead: Blondies can be made 2 days ahead. Store tightly covered at room temperature.

My thoughts: 

1. I followed the recipe exactly except for one thing— I added some extra milk solids leftover from making ghee (in addition to the brown butter which I waited until the second foam was really foamy for). 

2. The brown butter is really the only flavor in this, so don’t mess it up! The recipe description says that you should take the butter to the edge of burning (!) as the nuttiness is a necessary counterpoint to the earthiness of the buckwheat. 

3. I didn’t use parchment, but I did spread canola oil on the bottom of the nonstick 9x13 pan and it was fine, didn’t stick. It took 15 minutes to bake in my oven. On the day of, after cooling it was sort of cake-y brownie ish in texture. Will see how it does after cooling. 

4. The batter is pretty minimal, so when you spread on the pan it barely covers the bottom, but it does rise about 1/2 an inch in the bake. 

5. Not super sweet, excellent base for a sweet ice cream (as it was meant for blondie sundaes). 

6. I used bobs red mill buckwheat which is quite gray in color. The pictures from the magazine look more golden brown. Maybe I need to find a new brand. 

7. TK liked it and thinks it pairs well with coffee or tea and possibly could be used as a GF cake option. Maybe almost in a trifle?