Consider this recipe our *early* Christmas gift, especially for those sweets lovers because these blondies are over the top!
INGREDIENTS
3/4 cup of #QuintaQuinoa(rinsed)
1 cup dark chocolate chips or chunks
3/4 cup of unsalted butter (room temperature)
3/4 cup of smooth peanut butter
3/4 cup of packed light brown sugar
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1/4 teaspoon of kosher salt
2 L eggs
Non-stick cooking spray
PREPARATION
1. Preheat the oven to 350F. Spray over an 8-inch baking pan with non-stick cooking spray and cover with parchment paper
2. Set a pan over medium heat on the stove. Add the already rinsed Quinta Quinoa, stirring very well to avoid it from burning. When it’s golden and toasted, take it out and let it cool on a plate.
3. With a mixer, blend the butter, peanut butter and brown sugar in a big bowl until it’s light and soft. Beat the eggs apart, and then add it to the bowl with the vanilla.
4. Add the toasted Quinta Quinoa to a blender and process it for a couple of minutes to make the Quinoa flour.
5. In the butter bowl, add the Quinta Quinoa flour, baking powder and salt. Stir and then add the chocolate chips.
6. Evenly spread the mixture into the baking pan.
7. Take it to the oven for 15-20min, and it’s ready!
Remember to store it in an airtight container to keep it fresh, but we’re 100% they won’t last so long after you try them.
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