So chewy. So flavorful. Rarely do you hear a blondie described as such but these are it: made with oat flour, in ten minutes and in one bowl.
I am a little obsessed with oat flour. I use it to make pancakes, waffles and have been using it my chocolate chip cookies for years (I pretend it’s to add nutrition but really I just love the flavor). In these blondie bars oat flour is especially wonderful because where most blondies are a bit dry and flavorless, making them brownies’ inferior cousin, these will rival your favorite brownie no joke. They are moist, full of flavor and super chewy. I put mine in the fridge for about an hour and, cold they were incredible. I would eat these bars without the chocolate and that is saying something.
Butter: Cannot be substituted with an oil. The combination of butter and brown sugar is the base of a good blondie (what gives them that butterscotch flavor). If you want to brown it see the FAQ below.
Brown sugar: Light or dark is fine. Don’t substitute with granulated or the bars will be quite dry and lacking in flavor.
Eggs: Whole and large. No substitutions.
Oat flour: Use store-bought oat flour rather than ‘homemade’. You can also toast the flour for more flavor: 350 F, spread out onto a cake pan for about 10 minutes. No substitutions here as this is the star of our bars!
Chocolate chips: Dark good quality chips although really whatever you like best will work here.
Salt & vanilla: Both of these give flavor to the bars, don’t skip them.
The flavor of brown butter here is actually really good. The reason I don’t do it for this recipe is that it does compromise the moisture level and chewiness factor. If you would like to brown the butter, brown more than you need for the recipe and then measure it out according to what’s listed below.
Homemade oat flour is almost impossible to get as fine as store-bought, it is also made from whole oat groats (so before it’s husked) and in Stella’s words “provides more thickening power“. I definitely recommend and prefer store-bought. Arrowhead Mills makes a wonderful oat flour.
I would look into flax eggs if I were to do it, but I can’t guarantee it’ll yield a good result. Your best bet is to find a recipe designed to be eggless.
In an airtight container.
Yep! These taste great for days and keep a nice chew. See above for storage suggestion.
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