Almond Butter Blondies Recipes

ALMOND BLONDIES

Almond Blondies image

These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped almonds

Steps:

Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND BUTTER BLONDIES

Almond Butter Blondies image

Make and share this Almond Butter Blondies recipe from Food.com.

Provided by Elanas Pantry

Categories Bar Cookie

Time 55m

Yield 12 bars, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar roasted almond butter
1 cup agave nectar
2 eggs
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate chips (dagoba chocodrops)

Steps:

In a large bowl, with a hand blender, mix almond butter until creamy.
Mix in agave and eggs.
Add salt and baking soda.
Mix well with hand blender until all ingredients are thoroughly combined.
Mix half of the chocodrops into the batter.
Pour batter into a well greased 9 x 12 inch pyrex baking dish.
Scatter the other half of the chocodrops on top of the batter.
Bake at 325 degrees for 35 minutes.
Serve.

Nutrition Facts : Calories 384.5, Fat 33, SaturatedFat 5.8, Cholesterol 42.3, Sodium 463.7, Carbohydrate 20.4, Fiber 2.7, Sugar 11.5, Protein 8.9

"BROWN ON BLONDE" BLONDIES

This chewy, walnut, pecan, and almond butter-filled blondie recipe comes from EveryDayCook by Alton Brown.

Provided by Alton Brown

Categories Cookbook Critic Dessert Brownie Nut Walnut Pecan Almond

Number Of Ingredients 11

Ingredients

170 grams unsalted butter
100 grams walnuts
55 grams pecans
272 grams all-purpose flour
6 grams baking powder
3 grams kosher salt
55 grams almond butter
346 grams dark brown sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract

Steps:

Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

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