Almond Butter Blondies Recipe
User Reviews
4.9
Almond Butter Blondies Recipe
Description
The Almond Butter Blondies Recipe features creamy almond butter as its key ingredient, blended with coconut sugar and eggs (or a flax egg) to create a thick, glossy batter. Vanilla extract and baking powder provide subtle sweetness and leavening, while salt balances the flavors. Dark chocolate chips added into the mix introduce bursts of melty chocolate throughout.
Baked in an 8-inch square pan, the blondies develop a golden crust on the edges with a tender, slightly gooey center when cooled. This texture contrast makes them enjoyable to eat fresh or later.
The recipe provides flexibility with nut butter substitutions such as peanut or cashew butter, and suggests options for alternative sweeteners. Notably, the baking time has been slightly adjusted to reduce dryness, delivering a moister bar. These blondies are best served fully cooled and cut into 16 squares, ideal for sharing or portion control.
Ingredients
- 1 cup almond butter creamy
- ½ cup coconut sugar
- 2 large egg or use 1 flax egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips , plus more for topping
Instructions
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. In a large bowl combine the almond butter, coconut sugar, eggs (or flax egg), vanilla, baking powder, and salt. Stir until the batter looks thick and glossy.
- Fold in a ½ cup of the chocolate chips, then transfer the batter to the prepared baking dish. It will be very thick, so use the spatula or your hands to press it evenly into the bottom of the pan. Sprinkle a few extra chocolate chips on top, if you'd like.
- Bake at 350ºF until the blondies puff up and the center doesn't jiggle too much, about 18 to 20 minutes. Then remove them from the oven and let them cool completely in the pan, or for at least 1 hour. They will be very fragile while warm.
- Use the parchment paper to help you remove the almond butter blondies from the pan, then use a sharp knife to cut them into 16 squares. Just like a large chocolate chip cookie, the center pieces will have a more gooey center compared to the outer edge pieces. Store any leftovers in an airtight container in the fridge for up to 1 week. (Or you can freeze them for up to 3 months.)
Notes
- This recipe yields 16 bars; nutritional info is based on the 2-egg version.
- Try substituting peanut, cashew, or sunflower seed butter for almond butter with possible slight texture differences.
- Coconut sugar can be replaced with honey or granulated sugar, but syrup substitutions have not been tested.
- Allow blondies to cool completely before cutting to maintain structure and texture.
- Updated in 2023 to reduce crumbliness and baking time for moister bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 57mg | 2% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 36IU | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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