Sadly, not all food is photogenic. Not every vegetable is going to win a beauty pageant, no one will pinch the cheeks a horribly splotchy plantain, and certainly no one is going to gush over these cookie bars of mine. They're dark, mottled cookies. Skinny and flat they're nothing that'll turn your head lustfully at the beach. It's a just-rolled-out-of-bed dessert.
Still, looks aren't everything. There's always inner beauty. You can't judge a book by its cover. And these cookies have a wonderful personality. Rich and fragrant from brown sugar and golden honey. A taste that's earthy with a husky scent from the buckwheat. The texture is dense and slightly sticky; different from any other bar cookies you've had.
Brownies are great and rely on tired and true chocolate. Blondies are delightfully old-fashioned, but old-fashioned is another word for predictable. These flavorful, aromatic, heavy with honey and buckwheat tasty squares of awesome are something else. They may not be a feast for the eyes, but for the mouth they're a banquet.
1/2 cup of butter (1 stick), melted
1/4 cup of brown sugar
1/2 cup of sugar
1/4 cup of honey
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/2 teaspoon of baking powder
3/4 cup of all-purpose flour
1/4 cup of buckwheat flour
1. Preheat oven to 350F. Whisk together the butter, sugars, and honey until well combined.
2. Whisk in the egg and vanilla extract until well combined.
3. In a separate bowl sift together the salt, baking powder, and flours. Add to the butter mixture all at once and mix together until just combined.
4. Pour into a lightly greased and floured 8 or 9 inch baking pan. Bake for 20-25 minutes or until a toothpick comes out clean. Because of the buckwheat and honey it will be very dark and look burnt. Go by the toothpick test and by smell.
5. Cool on a wire rack. The mixture will have risen during baking but will sink during cooling.