Peach Brown Butter Einkorn Blondies
Made with fresh milled flour, brown butter, and juicy peaches, these delicious peach brown butter einkorn blondies are the perfect end-of-summer treat.
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 8x8 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.