Oat Flour Blondies
Rarely do you hear a blondie described as chewy and flavorful but these are it: made with oat flour, in ten minutes and in one bowl.
square metal pan 8" or 9"
170g or ¾
cold is fine
300g or 1 ½
dark or light
fine sea salt
pure vanilla extract
large egg plus 1 large yolk
190g or 1 ¾
up to 1
dark chocolate chips
Preheat the oven to 350 F. Grease an 8 or 9” square pan and line with two parchment slings (one on each side).
Set the butter in a large heatproof bowl and melt the butter in the microwave for about 1 minute, it shouldn’t be fully melted.
Add the sugar and stir to combine, return to the microwave for another 30 seconds. Whisk the mixture quickly until it gets shiny and cohesive. Add the salt and vanilla and whisk to combine.
Add the egg and yolk and whisk for a full minute, the mixture will turn glossy. Sprinkle in the oat flour (or sift it in if it's lumpy) and stir in the chocolate chips and fold with a rubber spatula.
Pour batter into the prepared pan and bake for about 30-35 minutes, until the center puffs up a bit and a cake tester comes out with bits but is not gooey. Let cool in the pan and slice once firm.
Store in an airtight container. They’ll be nice and chewy for days. If you like you can store these in the fridge, they are chewy and fudge like when cold.
I often like to let my batter sit for at least half an hour at room temp before baking, this helps the oat flour dissolve better.