INGREDIENTS
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BARS
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2 eggs, room temperature
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1 & ¾ cups light brown sugar
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1 tablespoon vanilla extract
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2 sticks unsalted butter, browned & melted but not hot
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1 cup oat flour
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1 teaspoon cinnamon
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TOPPING
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½ cup oats
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¼ teaspoon cinnamon
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1 tablespoon granulated sugar
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¼ teaspoon kosher salt
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1 & ½ tablespoons unsalted butter - melted
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instructions
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Preheat oven to 350F and line an 8x8 cake pan with parchment paper leaving a generous overhang on either side.
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To a large mixing bowl add the eggs, brown sugar, vanilla, and browned butter, whisking to combine.
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Add all the remaining base ingredients to the mixing bowl; oat flour, all-purpose flour, baking powder, kosher salt, and cinnamon. Stir to combine and pour the mixture into the lined baking pan.
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Make the topping by adding oats, cinnamon, white sugar, and kosher salt to a bowl and toss to combine. Pour in the melted butter into the bowl and toss again to coat the oats with the butter and cinnamon sugar mix.
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Sprinkle the topping evenly across the blondie base and press down on the oat topping with the bottom of a glass to better adhere the oats to the blondie.
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Bake for 45 to 50 minutes until firm on the edges but not completely set.
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Let the blondies cool for 10 minutes and then slice into squares.
Notes
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These blondies are fudgy and chewy and just have such a good texture. The oat flour adds both flavor and texture to the blondies giving them that perfect bite.
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I wanted to make sure these were a one-ish bowl recipe since you have to brown butter for this!
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