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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