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BackstoryThis recipe was inspired by one of my favorite places in San Francisco, Miette Patisserie, which offers treats that are elegant, tasty, and always a little girly. I love pastries that make you feel pretty, and these blondies will certainly do that. The ingredients I used were organic, but the blondies will turn out just as yummy without organic ingredients too.
- 1 1/4 c. Flour
- 1/2 c. Light Brown Sugar
- 1/4 tsp. Baking powder
- 1/8 tsp. Baking soda
- 2 Tbsp. Ground lavendar flowers*
- 3/4 c. White Chocolate (chopped)
- 5 Tbsp. Unsalted Butter (melted)
- 1/4 c. Honey
- 1 Egg
- 1 tsp. Pure Almond Extract
- Preheat oven to 350 degrees.
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and ground lavendar.
- In a separate bowl, whisk butter and honey together until they are fully incorporated. Whisk the egg and almond extract into the butter and honey mixture.
- Add the wet mixture into the flour mixture and stir with a wooden spoon.
- This will create a thick dough, similar to cookie dough. DO NOT add any extra liquid.
- Once the dough is formed, stir in the chopped white chocolate pieces.
- Press the dough into a greased pan**.
- The dough will not pour into the pan, so do not be afraid to use your hands to put the dough in place.
- Bake the blondies at 350 degrees. 25-30 minutes for a metal pan. 35-40 minutes for a glass pan. Blondies are done when the top is golden brown.
- Allow to cool completely before enjoying.
- I used a coffee grinder to make the ground lavendar flowers. If you want to leave the buds whole, that's fine too.
- I used PAM to make the pan non-stick, but I'm sure butter and flower will work just as well.