Instructions

• Preheat the oven to 350°F. Line an 8" x 8" metal baking pan with parchment paper and set aside.
• Chop the 4 oz. dark chocolate bar into 1/4" to 3/8" chunks and set aside.
• In a medium microwave-safe bowl, gently melt the ½ cup unsalted butter in short bursts, stirring between bursts, until melted but not hot.
• Stir the 1 cup lightly packed dark brown sugar into the melted butter until blended. Let the mixture cool until lukewarm (cool enough that it does not feel hot to the touch).
• Add the 1 large egg, 1 tsp. pure vanilla extract, 1.5 tsp. pure almond extract, and the large pinch kosher salt to the cooled butter-sugar mixture; stir until fully incorporated.
• Sprinkle the 1.25 cups White Lily® Wheat & Almond Flour Blend over the wet mixture, then add the ½ tsp. baking powder and ¼ tsp. cinnamon. Stir just until combined — do not overmix.
• Gently fold in the chopped dark chocolate chunks until evenly distributed.
• Spread the batter evenly in the prepared pan and sprinkle the ½ tsp. flaky sea salt evenly over the top.
• Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the blondies cool completely in the pan before lifting out and cutting into squares.