Almond Butter Chocolate Chunk Blondies

These blondies are where it’s at. They are rich, gooey, and simultaneously fudgey and cakey. The best of both worlds? You betcha. They’re also completely grain free, dairy-free, and refined sugar free (maybe paleo friendly? not sure, must ask caveman). They’re also super flavorful and a little magical. More on that later. Let’s just take a minute to gaze at these blondies.

If you haven’t guessed from the disproportionate amount of sweet recipes on this here blog of mine, I like eating dessert. Like all the time. I’m eating a leftover ice cream sandwich as I write this post. I’ve been buying the Trader Joe’s Pound Plus dark chocolate bars (you know the ones bigger than your face?) TWO AT A TIME lately, just so I have enough dark chocolate for emergencies. If the apocalypse happens any time soon my only non-perishables will be chocolate and peanut butter. Hopefully the saying about attracting more bees with honey than vinegar will work in my favor when it comes to zombies. Only time will tell. 

I was talking to my best friend the other day while en route to my pseudo-bachelorette party, (I’m not really the bachelorette party type, so essentially we’re going to a wine tasting and then getting pizza) and I realized that I need to start sharing more savory recipes with you. With that in mind, I came home and made blondies and brownies and zucchini bread. So, yeah. I’m working on it, but I’m also doing me. Which involves a lifetime supply of chocolate, clearly. 

Okay, lets talk blondies. I’ve been skeptical of blondies my whole life; why have a dry cookie deceptively cut into a square when I could have a round cookie or just eat a chocolaty brownie? Well, I jam-packed these simple blondies with some super nutritious ingredients, somehow made the centers gooey and the edges a little cakey, and my whole perspective on blondies has officially changed. 

All you need to make these blondies is almond butter, maple syrup, coconut oil, vanilla, baking soda, salt, and an egg. Seriously. How those 7 ingredients turned into the gorgeous, decadent-tasting, healthy dessert you see in these pictures is still a mystery to me. The batter is thin, almost to the point where I think I’m doing something wrong every time I make them; somehow, they bake up perfectly every time, despite my fears. An extra sprinkle of flaky salt is optional, but oh-so-perfect on top. 

Here’s where the magic comes in: no one guessed these were a more nutritious version of a blondie. I mean, my sisters knew they had to be because they know what’s going on in this kitchen of mine.  My almost-13 year old cousin, who, BTW, prettymuch lives off potatoes and doesn’t eat CAKE, for god’s sake, liked these (hi Alex!). She ate one, deemed them “pretty good”, and went back for a second. The next day she ate the last one out of the container at about 8am, so I’d say these pass the picky eater test. 

I’m just going to cut to the chase; you need these blondies in your life! If you make them, let me know! Leave a comment below, or tag me #bakedgreens on Instagram so I can swoon over your gorgeous blondies! I promise you are going to love them forever and ever. Speaking of love, my wedding is a week from today. Send help. And frosting tasters. 

Almond Butter Chocolate Chunk Blondies

Chelsea Colbath

A simple blondie that's fudgy, cakey, and full of nourishing ingredients. Double this recipe and bake it in an 8-inch pan for a bigger batch.

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Servings 8

Ingredients

  

• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 egg
• 1 Tablespoon coconut oil melted or very soft room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• a pinch of sea salt
• 1/4 cup roughly chopped dark chocolate or chocolate chips
• flaky salt for topping (optional)

Instructions

 

• 1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
• 2. Whisk all ingredients, except chocolate and flaky salt, until fully combined. Stir in chocolate, and pour into prepared pan. If desired, sprinkle an extra pinch of chocolate on top of the batter before baking.
• 3. Bake for 15-20 minutes, or until blondies look cooked around the edges and still slightly undercooked in the middle. Mine were perfect at 18 minutes.The batter will puff up in the oven, but will sink as it cools.
• 4. Let cool, and sprinkle with flaky salt, if using, before slicing and serving. Our leftovers never made it past 2 days, but they were delicious leftover for those 2 days. I imagine they would last well for 4-5 days at room temperature, if you can make them last that long.

Notes

Do not over-bake these blondies, or they will lose their fudgy center. I'd recommend starting with 15 minutes, and if they look super jiggly in the center, cooking for another 2 minutes at a time until they are starting to solidify around the edges, but still soft in the middle. Mine were perfectly cooked after 18 minutes.

Adapted from My New Roots

Or, send chocolate. Clearly, I could use some more 🙂