Mint Chocolate Chip Blondies

Adapted from: Andrea Bemis, Sarah Kieffer

Serving: 12 blondies

Ingredients:

9x13 inch baking pan

Kitchen scale to weigh ingredients

200 grams gluten free (GF) flour

84 grams almond flour

1 ½ teaspoons baking powder (aluminum free)

2 sticks salted grass-fed butter

½-3/4 cup fresh mint, roughly chopped

200 grams organic cane sugar

200 grams organic brown sugar

2 tablespoons organic vanilla extract

1/2 teaspoon pink Himalayan salt

2 large pasture-raised, organic local eggs, at room temperature

4 large pasture-raised organic local egg yolks, at room temperature

200 grams chocolate chips

Create:

Add butter & mint to small saucepan, melt over medium heat; once melted, cook on medium-low for 2-3 minutes, until fragrant, careful to not burn the mixture. Cool for 30 minutes off to the side. Strain mixture in a small bowl, pressing the mint leaves to maximize flavor. Mint leaves can be composted or thrown out.

Preheat oven to 350 degrees. Grease 9x13 pan with butter, line with unbleached parchment paper.

In medium bowl, whisk together the flours and baking powder. Set aside.

In the bowl of a stand mixer, add cooled butter with the 2 sugars, vanilla and salt. Mix on medium until fluffy and combined, 2-3 minutes. Add eggs and yolks, mix on medium speed for 1-2 minutes. Add flour mixture and mix on low until just combined. Add the chocolate chips and fold in gently.

Transfer batter to prepared baking pan and gently pat into an even layer. Bake for 16-22 minutes, until the blondies are set and the edges are golden brown. A toothpick inserted into the middle of the blondies should come out slightly moist with some crumbs. For more cake-like blondies, cook 1-2 more minutes. Set pan on a wire cooling rack, cool completely. When ready, lift blondies out of the pan and cut into bars, whatever size you want. Store blondies in an airtight glass container in the fridge to keep fresher longer, or at room temperature for around 2 days.