1

Preheat the oven to 180C.

2

Line a square baking tin (a 7 or 8 inch tin works best) with greaseproof paper and oil the exposed sides.

3

Whisk together the almond butter, brown sugar, maple syrup, milk, oil and vanilla until smooth.

4

Add the ground almonds and buckwheat flour, and stir until well combined. Next, fold in the chopped chocolate, then pour the blondie batter into the baking tin.

5

Bake for about 25 minutes until the blondies look set on top but are still fudgy and moist in the centre.

6

Leave the blondies to cool before slicing them – enjoy!