Gluten-Free Buckwheat Blondies
Despite its deceptive name, buckwheat is indeed a gluten-free pseudo-grain from a plant related to rhubarb. It has a mild nutty flavor and works well in gluten-free flour blends, or on its own as in these gluten-free blondies.
1 cup light brown sugar, loosely packed
½ cup salted butter, melted
1 extra large egg
1 cup buckwheat flour
1/2 cup (heaping) chocolate chips
Preheat your oven to 350 F.
Lightly grease a 9-inch square baking pan (or similar size).
In a mixing bowl, stir sugar and butter together until combined, add egg and stir until it is fully incorporated into the mixture.
Stir in flour, then finally add chocolate chips, stirring just until distributed.
Spoon mixture into prepared pan and bake 20-25 minutes, until top is set and has a glossy appearance and edges are golden in color.
Cool completely, then slice into squares and serve.
Store leftovers in a sealed container at room temperature up to 3 days, or refrigerate up to 1 week.
If you adjust pan size, be aware this may affect cooking time.
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