Preheat the oven to 180C.
Line a square baking tin (a 7 or 8 inch tin works best) with greaseproof paper and oil the exposed sides.
Whisk together the almond butter, brown sugar, maple syrup, milk, oil and vanilla until smooth.
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.
Bake for about 25 minutes until the blondies look set on top but are still fudgy and moist in the centre.
Leave the blondies to cool before slicing them – enjoy!