Peach Brown Butter Einkorn Blondies (with Brown Butter Cream Cheese Icing)
Few things taste so quintessentially like the end of summer than the flavor combination of peach and brown butter, and these peach brown butter einkorn blondies are the perfect delicious (yet nutritious) treat to enjoy as you soak up the last few long, summer days.
Made with fresh milled einkorn flour, honey, and fresh peaches, and topped with a delicious cream cheese icing, these peach brown butter einkorn blondies are sure to please, whether warm or cool.
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If you are in a hurry and don’t want to bother making the icing, these einkorn blondies are also delicious served with a scoop of homemade vanilla ice cream.
Peach Brown Butter Einkorn Blondies
Ingredients
- ⅓ cup honey
- ¼ cup coconut sugar
- ½ cup salted butter browned
- ¾ tsp vanilla
- 1 large egg + 1 egg yolk
- ½ cup + 1 Tbs einkorn wheat berries
- ¼ tsp salt
- ½ cup diced fresh peaches
Cream Cheese Brown Butter Icing (Optional)
- 4 oz cream cheese softened
- 2 Tbs salted butter browned
- ¼ cup maple syrup
- ½ tsp vanilla
Instructions
- Warm the salted butter in a small saucepan until golden brown and nutty in flavor; set aside to cool for about one hour.
- Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper or prepare with spray. Mill the einkorn wheat berries into a small mixing bowl, add the salt, and whisk to combine. Set aside. In a medium mixing bowl, add the browned butter and coconut sugar, and mix well. Add the honey, egg and egg yolk, and vanilla; mix.
- Add the dry ingredients to the wet mixture, and mix until just combined. Fold the diced peaches in. Pour the batter into the prepared baking pan and bake for 19-23 minutes. Remove from the oven and allow to cool on a wire rack.
- Meanwhile, brown the additional 2 tablespoons of salted butter and set aside. Cream the softened cream cheese with a handheld mixer. Once creamy, add the maple syrup, vanilla, and browned butter. Mix until combined. Add 1-3 teaspoons of milk, or until icing reaches desired consistency. Drizzle or spread over the cooled blondies, and enjoy.
- To store, cover the pan tightly and keep at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Notes
- Brown butter – Warm the butter in a small saucepan until it is lightly brown and has a nutty flavor.
- Allow the butter to cool – Allowing the browned butter to cool for an hour helps reduce the number of bubbles on top of the blondies and helps the ingredients bake more evenly.
- Tap the pan – Tap the baking pan lightly on a counter a few times after pouring in the batter to help bubbles come to the surface and pop.
Tips and Notes for Einkorn Blondies
- Brown butter – Warm the butter in a small saucepan until it is lightly brown and has a nutty flavor.
- Allow the butter to cool – Allowing the browned butter to cool for an hour helps reduce the number of bubbles on top of the blondies and helps the ingredients bake more evenly.
- Use both coconut sugar and honey – We use a combination of both sweeteners in this recipe to get the moisture and health benefits of the honey and the texture of the coconut sugar. Using all coconut sugar resulted in very dark blondies; using all honey resulted in cakier blondies.
- Tap the pan – Tap the baking pan lightly on a counter a few times after pouring in the batter to help bubbles come to the surface and pop.
Storage Instructions for Peach Brown Butter Einkorn Blondies
To store the blondies, cover the pan and keep at room temperature for up to 2 days, or in the refrigerator for up to one week.
To freeze the blondies (before topping with icing), cut into individual portions and wrap tightly. Store in an airtight container and freeze for up to 3 months. Allow the einkorn blondies to sit at room temperature to thaw.
Step-by-Step Instructions
- Warm the salted butter in a small saucepan until golden brown and nutty in flavor; set aside to cool for about one hour
- . Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper or prepare with spray. Mill the einkorn wheat berries into a small mixing bowl, add the salt, and whisk to combine. Set aside. In a medium mixing bowl, add the browned butter and coconut sugar, and mix well. Add the honey, egg and egg yolk, and vanilla; mix.
3. Add the dry ingredients to the wet mixture, and mix until just combined. Fold the diced peaches in. Pour the batter into the prepared baking pan and bake for 19-23 minutes. Remove from the oven and allow to cool on a wire rack.
4. Meanwhile, brown the additional 2 tablespoons of salted butter and set aside. Cream the softened cream cheese with a handheld mixer. Once creamy, add the maple syrup, vanilla, and browned butter. Mix until combined. Add 1-3 teaspoons of milk, or until icing reaches desired consistency. Drizzle or spread over the cooled blondies, and enjoy.
5. To store, cover the pan tightly and keep at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
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