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.

Nana Stanger’s Savoury Cheese Biscuits

These biscuits are a classic in our family. One of the first things I learned to make entirely on my own and something that was ALWAYS on the dinner table when we went for dinner at Nana and Grandpa’s house!  Nana’s classic recipe is really simple and I have tweaked it only a little bit over the years!  The dough comes together in minutes and the final product bakes in 10 so they can be on the table hot and delicious with everything else!  

These are also a great recipe to do with kids! Like I said, one of the first recipes I learned to make entirely on my own and my sister and I always got to help Nana!

prep

10 minutes

Bake time

10 minutes

makes

15

Ingredients

  • 1.5 C flour
  • 1/2 C hemp hearts
  • 4 tsp baking powder
  • 2/3 C buttermilk (don’t have any on hand?  See notes below!)
  • 1 egg
  • 1/2 C butter
  • 1 C shredded sharp cheddar (or more!  We measure cheese with our heart!)
  • For even more depth of flavour add 1 Tbps Herb & Garlic, Nacho Cheese or 3 Onion dip mix

Instructions

  1. Preheat oven to 450F. Mix vinegar with milk as noted below and allow to sit.
  2. In the bowl of a food processor (or a large mixing bowl) combine flour, hemp hearts, baking powder and dip mix if using.
  3. Add butter in chunks.  Pulse in food processor until mixture resembles course sand.  This can also be done by hand, it just takes a bit longer.
  4. Crack egg into buttermilk and mix well.
  5. Add cheese to food processor/mixing bowl and mix until just combined.
  6. Turn on food processor and pour in milk/egg mixture and allow to combine fully with dry ingredients.
  7. Pour dough onto well floured surface.  Flour hands and rolling pin.  Knead dough roughly by folding and flattening 12-15 times.  The nice thing about this dough is that you can’t really over knead which is why it’s a great one to do with kids! The folding is what will give the biscuits their layers and make them flaky and fluffy when done!
  8. Roll dough to approximately 1/4 inch thickness.
  9. Cut using a round cookie cutter or a drinking glass if you don’t have a cookie cutter.
  10. Place biscuits on a lined baking sheet and bake 10 minutes until fluffy and golden.

Notes

Don’t have buttermilk just hanging around?  That’s ok! Most of us don’t!  To make 2/3C for this recipe add 2/3Tbsp apple cider vinegar to your measuring cup and pour in milk to reach 2/3C.  Let sit 5 min while you mix the rest of the ingredients.

A food processor is not necessary for this recipe but makes it much easier!  If you don’t have one, you can mix the butter with the flour using a pastry cutter or 2 forks or knives to cut it into the flour until it looks like coarse sand. 

These go really well with my Roasted Tomato and Pesto soup, 5 bean chili and Savoury Beef stew!