You’ll never guess what’s in these #blondies. All I can tell you is that our entire family went nuts over this! Sure, we were skeptical at first, but you will want to start baking with this ingredient after you see how much fluffier and lighter it makes your dessert.

I was at Trader Joe’s at the beginning of the new year and the place was packed at 10am! I asked the guy at the register why is was so crowded. He told me all these people here to buy food to go with their New Year’s resolution to eat healthier.

And what do you know, #QUINOA is on the list!

You’ve heard of it, maybe you’ve even tried it and loved it. These little guys pack the protein that a regular potato or rice couldn’t give you for a carb-side to your dinner. But I had no idea there was such a thing as #quinoaflour.

Let me tell you, I was apprehensive at first, but I am now on the quinoa bandwagon! I added some raw nut butter alongside regular peanut butter and that nutty crunch combined with the moist texture of the blondies was the bomb.com.

I guarantee this dessert will go fast for the Super Bowl.

INGREDIENTS
1/4 cup unsalted butter, softened
3/4 cup smooth or crunchy natural almond or peanut butter
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup quinoa flour (found in the baking section of Sprouts)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions

1.Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.

2. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla.

3. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips.

4. Spread the batter evenly into the prepared pan.

5. Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into squares. Let cool completely before storing.