Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat. Use these in our Blondie Sundaes with Fried Walnuts and Candied Fennel.
Recipe information
Yield
Makes 16 Servings
Ingredients
1⅓
⅓
1
1
¾
5
1
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.