Blondies Vs. Brownies

Brownies would always win over blondies if I was given choice. Chocolate anything when it comes to desserts tends to win hands down. These blondies are however the exception!

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After the gloriousness of the crowd pleasing (grain free!) brownies I couldn’t wait to try a similar blondie version!

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I messed around with the recipe a little and produced a sub par cake like blondie. Tasty but not blondie like and not quite “almondy” enough! They didn’t have the glossiness I sought, the chew, the crispy edges and fudginess. Trial two was much more successful!

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Twice the amount of almond butter later, less almond milk….mighty blondies, as good as the brownies on ever level, even providing a bit of a chocolate hit thanks to some dark chocolate chunks throughout the mix.

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3……2….and before you know it they’re gone!

I’m favouring tray bakes of late as opposed to a round or loaf which means my much loved favoured treats of 2012 banana and zucchini bread have been somewhat neglected. I plan on whipping up a loaf of something seasonal over the weekend to serve at as a breakfast treat…think pumpkin!

These blondies were demolished in record time…faster than the brownies! I milled in to four of them one day after the other, and shared the rest with my more than willing friend and family taste testers. They’re totally loving my creations of late…best praise/compliment I could receive is my Mum digging in to the last one after dinner one evening before my Dad had a chance to nab the last one in the usual manner (he wasn’t even in the door for work….he was even shocked!)

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100% hassle free, these really are a must bake for the weekend or week ahead….be warned they won’t last long! I always set myself some aside and leave the rest for the other munchers just to be sure I get a look in…totally necessary especially when it comes to these babies!

I’m on a bit of a seasonal pumpkin recipe mission for the next week so if you have any specific requests send them my way! I just need my iHerb order to arrive at my door first!

Almond Butter Blondies

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake snack dessert gluten-free vegan vegetarian low-carb almond butter almond milk almond meal


Ingredients (9 large blondies)

  • 120g (1/2 cup) 100% natural roasted almond butter
  • 1/2 tsp baking soda
  • 2 cups (200g) almond meal
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/2 cup (100g) coconut sugar
  • 1/4 cup (55g) coconut oil melted
  • 2 tbsp ground flax + 6 tbsp water
  • 1/3 cup (80ml) unsweetened almond milk
  • 40g (1/4 + 1 tbsp) dark chocolate (dairy free) roughly chopped


Preheat oven to 180C (350F).

Mix together flax and water and set to one side for 10 minutes until “eggy” in consistency.
Meanwhile mix together almond meal and baking soda.
Mix and blend together almond milk, vanilla extract, almond butter, coconut sugar and flax eggs. Stir in melted coconut oil and add wet to dry. Fold until everything is well combined.
Fold in dark chocolate chunks. Bake in the preheated for 25-30 minutes in an 8 inch non stick or baking parchment paper lined tray; depending on how fudgy you want them and ovens also vary.
Allow to cool for at least a couple of hours before slicing; ideally overnight! Stored in the fridge they’ll stay fresh for a good 4-5 days.
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