Chocolate Chip Almond Butter Blondies

I love a good cookie, or brownie for that matter, but sometimes I’m too lazy to lay the cookies out one by one on a sheet pan (I know! I can’t believe I said that out loud!) and I don’t always want a brownie.  I love chocolate, but sometimes you want something a little different!  Enter these cuties!  They are a one-pan delight with all sorts of flavour and depth and take you less time than it takes to empty the dishwasher to refill it and hand wash the large stuff that’s in the sink….I’ve tested it! ;-P

You can make these using sunbutter (to go to school safely) and peanut butter if you don’t have an allergy like in this house, or try a hazelnut butter or cashew or Brazilnut?  There are some delicious nut butters available out there (or easily made from scratch at home!) so go wild here if you want!

prep

10 minutes

Bake time

20-25 minutes

makes

16 bars

Ingredients

  • 1 C all-purpose, unbleached flour (or GF alternative)
  • 1 1/2 tsp baking powder
  • 1/3 C unsalted butter or coconut oil, melted and slightly cooled
  • 1/2 C almond butter 
  • 1/2 C coconut palm sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • 1 C dark semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F
  2. Cream together butter and sugar.
  3. Stir in vanilla, eggs and almond butter until smooth.
  4. In a separate bowl, whisk together flour, baking powder and salt.
  5. Add the dry mixture to wet ingredients 1/3 at a time, stirring until completely combined after each addition.
  6. Fold in chocolate chips until evenly distributed.
  7. Spread evenly in a 9X9 baking pan lined with parchment paper (see notes) or use a Multipurpose steamer for silicone non-stick goodness!
  8. Bake for 20-25 minutes until edges turn lightly brown. 
  9. Allow 10 minutes to cool before trying to cut. Remove from pan or steamer for cutting.

Notes

If using parchment paper, use long pieces that will overlap each other in the pan, but overhang the sides to allow easy lifting when the blondies are done.

Milk chocolate chips are ok here too, we just like the dark ones.

Crunchy or smooth almond butter both work well, choose what texture you prefer!

The batter will be thick, almost like an oily dough, so be sure to work it around the pan for even baking using a spatula.

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