Salted Choc Chunk Brown Butter Blondies
Ingredients
125g Unsalted Butter, chopped into equal-sized cubed
3/4 cup Golden Lakanto
2 cups Blanched Almond Flour
1 tsp Baking Powder
1/4 tsp Salt
2 large Eggs
1 tsp Vanilla Extract
100g Dark Chocolate (90%), chopped into chunks
Flakey Sea Salt, to serve
3/4 cup Golden Lakanto
2 cups Blanched Almond Flour
1 tsp Baking Powder
1/4 tsp Salt
2 large Eggs
1 tsp Vanilla Extract
100g Dark Chocolate (90%), chopped into chunks
Flakey Sea Salt, to serve
Instructions
-
Preheat the oven to 180C and line a square brownie tin with baking paper.
- To make brown butter, place butter in a pot over medium heat and allow to melt.
- Stir constantly for 5-7 minutes. The butter will foam quite a bit, then towards the end, it will to look brown and will smell nutty and toasted.
- Transfer to a large bowl immediately to ensure it doesn’t burn.
- Add the golden Lakanto and stir. Set aside.
- In another bowl whisk together the almond meal, baking powder and salt.
- When the butter mixture has cooled slightly (warm is fine but as long as it's not hot), stir the eggs and vanilla in.
- Add the almond mixture to the wet ingredients and stir to combine.
- Spread into the lined brownie tin and sprinkle over chocolate chunks and sea salt.
- Bake in the oven for 25 minutes. Leave in the tin to cool and sprinkle with flakey sea salt to serve.
