Up your Blondie game with Almond Butter and Almond Flour
Tastes like a soft baked cookie, only better!
Made with Barney Butter Almond Butter & Almond Flour, these blondies are AMAAAAZING! They taste like a soft baked cookie, only better. Moist, chewy, and with just the right amount of almond butter & chocolate-y goodness. Recipe below adapted from Eating Well.
If you haven’t tried Barney Butter Almond Butter, it’s a must! Certified Gluten-Free, peanut-free, non-gmo and vegan, it’s the best flavor & texture. And did you know Barney Butter also makes almond flour & almond meal, both certified gluten-free? We’ve loved baking with them. You can try Barney Butter Almond Flour and Almond Meal for the month of May at 15% off with code “glutenfree4me” on their website, barneybutter.com. #CeliacAwarenessMonth
Up your blondie game with Almond Butter and Almond Flour. Like a soft baked cookie, only better. Moist, Chewy and the perfect amount of almond butter and chocolate-y goodness! Recipe adapted from Eating Well Magazine. Made with Barney Butter Almond Butter and Almond Flour. Sponsored by Barney Butter.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Cookies, Snacks
Cuisine: Gluten-free, Vegetarian
Serves: 12-16 square
¼ cup unsalted butter or butter alternative, softened
¾ cup smooth Barney Butter almond butter
2 large eggs
¾ cup light brown sugar, packed
1 teaspoon vanilla extract
¾ cup Barney Butter almond flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup semi-sweet chocolate chips or dairy-free chocolate chips
Preheat oven to 350°F.
Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends.
Cream butter and almond butter in a mixing bowl with an electric mixer until creamy.
Add in eggs, brown sugar and vanilla, mix well.
Whisk almond flour, baking powder and salt in a small bowl.
Add the flour mixture into the wet ingredients until just combined.
Stir in chocolate chips.
Spread the batter evenly into the prepared pan.
Bake 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs on it. Do not overbake.
Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 12-16 squares.