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  • Writer's pictureSusie Csorsz Brown

Blondies, but better

I know, I know. Another blondie recipe? But this one is different. First, no flour. You are making these with 100% oats; you'll grind your own oat flour from the measured oats. Second, these are tasty warm from the oven, sure, but chilled? They hit the best marks in fudginess and chewiness.

Oat flour Blondies

makes 9 - 12, depending how generous your pieces are


¾ cup butter, 170g 1 cups light brown sugar ¾ teaspoon fine sea salt 1 teaspoon pure vanilla extract 1 large egg plus 1 egg yolk 1 ¾ cups 190g oats (measured and then blend in a blender or food processor until powdery like flour) 1 cup dark chocolate cut into chunks, or dark chocolate chips coarse salt, for sprinkling on top


Preheat the oven to 350 F. Grease an 8 or 9” square pan and line with aluminum foil. Set aside.

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. Add the oat flour and chocolate chunks and fold with a rubber spatula.

Pour batter into the prepared pan, sprinkle with coarse salt, and bake for about 30-35 minutes, until the center puffs up a bit. Let cool in the pan and slice once firm, or chill for a fudgy treat!

Store in an airtight container.

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