Brown butter blondies are soft cookie bars with deep, nutty flavor. These healthier sweets are made with low carb almond flour and a plant-based, low glycemic sweetener. For extra rich flavor, they're studded with dark chocolate.
Turn on oven to 325 F and grease a 9x9 inch square pan with butter or non-stick cooking spray. Set aside.
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt. Stir in egg, molasses, cooled browned butter and vanilla extract until well combined. Stir in half of chocolate chips.
Press dough evenly into prepared pan and scatter remaining chocolate chips across the top.
Bake 15 to 18 minutes, or until edges are brown and the middle is set and golden brown.
Let bars cool completely before cutting into squares for serving.
Notes
Nutritional information compiled from the USDA database. Net carbs per serving = 2Coarse ground almond flour may be substituted for superfine almond flour.Any cup-for-cup sugar substitute can be used in place of erythritol.Use light or dark unsulphered molasses. Avoid blackstrap molasses unless you want a richer, less sweet blondie.