Lavender & Lemon Blondies

The Challenge

Something with lavender

Additional Requirements

Gluten free

The Flavors

My husband loves brownies and believes that a cake can only be improved by being dense and gooey. So I thought I would use blondies as the base, chocolate being to dark for the light lavender and lemon flavors.

I will say though that my husband was very upset that blondies had anything to do with brownies as he believed double chocolate is needed to be even compared to brownies.

I decided to use browned butter to add some low notes to even out the lavender and lemon high notes.

theelevatedbaker

Gluten Free Lavender & Lemon Blondies

Moist, gooey, bites of deliciousness, these lavender and lemon marbled blondies are a gluten free treat.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Butter cool down 20 minutes mins

Total Time 1 hour hr

Servings: 12 Servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 1 Cup Butter
• 120 g Almond Flour
• 70 g White Rice Flour
• 70 g Brown Rice Flour
• 20 g Arrowroot Starch
• 1/2 tsp Xanthum Gum
• 3/4 tsp Salt
• 1.5 Cup Dark Brown Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1/8 tsp Lavender Extract
• 1/8 tsp Lemon Oil

Method

 

Brown the butter

1. Place butter in a saucepan over medium heat
2. Stir occasionally until butter begins to foam 
3. Keep stirring as butter begins to smell nutty
4. Remove from heat as solids fall to bottom of the pan and turn golden brown
5. Place in freezer until butter resolidifies

Bake

1. Preheat oven to 350 F
2. Mix flours, salt, xanthum gum together
3. Cream together sugar and butter by mixing on medium high until light and fluffy
4. Add eggs one at a time until just incorpoarted
5. Add in vanilla
6. Mix in dry indredients
7. Separate dough in two
8. Add lavender extract and food color to half the dough
9. Add lemon oil and food color to other half
10. Evenly dot each dough in 8×8 inch cake pan
11. With a silicone spatula cut and turn the dough to marble together
12. Smooth the top gently, be careful not to over mix
13. Bake for 28-33 minutes
14. Edges will be lightly brown and center will slightly jiggle
15. Cool completely in pan