At her L.A. bakery Friends and Family, Roxana Jullapat bakes these blondies in a round cake pan, which ensures that each slice has a chewy, toasted edge and a soft center. “This caramel-flavored treat demonstrates the powerful pairing of brown butter and barley,” Roxana writes in her cookbook Mother Grains (out April 2021). Barley flour gives baked goods a silky, chewy texture, dense crumb, and butterscotch-y flavor. Want to experiment? Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.
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