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Blondies {almond butter}

October 20, 2017 by Erica 36 Comments

Blondies

Here’s a shout out to those of you who don’t or can’t eat chocolate, or just want something different in the brownie department. Blond brownies, also known as blondies, are a must make.

If you’ve been wondering what to do with that jar of almond butter in your pantry, here’s a great excuse to screw off the top and pull together a sweet, healthy protein-rich snack for any time of day.

Another great thing: This is a one-bowl recipe, which I’m really digging lately. A few readers expressed the need for easy, no-kitchen-equipment-needed recipes. This is one of those. And simple ingredients too: almond butter, salt, egg, baking soda, honey, and vanilla extract.

And if you find you want to super-charge your blondies, try my recipe for almond toffee brownies. Adding coffee or espresso to this recipe turns the flavor toffee-like!

Blondies

Blondies

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 13 votes

Blondies {almond butter}

These are quite amazing without any additions, but feel free to add your favorites, like chocolate chips, raisins, or even freeze dried berries.
For substitutions, you can use maple syrup in place of honey. I haven't tested flax seed egg or chia seed egg, but I bet they'll work. Same goes for cashew butter or other nut butter; the flavor will change some what according to the nut or seed you use.
If you use sunflower seed butter, you may want to add 1/2 teaspoon of lemon juice to prevent it from turning green.
When testing, I used 1/2 a jar of Trader Joes' creamy unsalted roasted almond butter, but any brand of raw or roasted almond butter will work. Just make sure there's no added salt or oils. Just pure almonds, ground into creamy goodness.
Servings: 16 squares
Calories: 125kcal

Ingredients

  • 8 ounces unsalted almond butter (roasted or raw)
  • 1/2 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Line an 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
  • Add all the ingredients to a large bowl and mix until well blended.
  • Scoop the batter into the baking pan, and spread it across the pan. It will even out when it bakes.
  • Bake the blondies for 20 minutes.
  • Cool and slice. Store covered for a week or in the refrigerator for a few weeks.

Nutrition

Calories: 125kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 113mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond butter, almonds

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Reader Interactions

Comments

  1. AvatarKaren Smith

    September 29, 2020 at 3:19 pm

    5 stars
    Love this recipe! We’ve made it a few times and it gets eaten so quickly! I added some freeze dried blueberries to it which was good too. My question is about baking times… I tried doubling the recipe and can’t get the baking time right. It’s either too watery at the 30-35 minute time or over-baked/top gets slightly burnt at the 40 minute mark. Should I lower the temp to 325? Thanks!

    Reply
    • EricaErica

      October 1, 2020 at 1:05 pm

      I haven’t tried doubling it yet. My suggestion is to spread the batter across 2 baking dishes.

      Reply
  2. AvatarJamie L

    July 15, 2020 at 3:07 pm

    5 stars
    These are SO good! Dangerous! One of my favorite desserts on SCD/IBD- Aid so far. Thank you!

    Reply
    • EricaErica

      July 15, 2020 at 3:16 pm

      Ha! You’re welcome 🙂

      Reply
  3. AvatarValerie T.

    June 27, 2020 at 7:54 pm

    5 stars
    My sister and I absolutely LOVE these blondies and have been making them like every-other week. She doesn’t follow the SCD but still loves them! I like that there’s no flour in these because buying so much flour can be expensive (I’ll admit I have a sweet tooth). We doubled the recipe in an 8×8 pan and discovered that the top and edges get quite brown and dry so we baked them at 325 F. Thanks Erica for yet again, a fantastic recipe!

    Reply
    • EricaErica

      June 27, 2020 at 9:01 pm

      Great to hear! Good idea to lower the baking temperature 🙂

      Reply
  4. AvatarJenny

    October 31, 2019 at 1:47 pm

    5 stars
    OMG! These are so good!! Wasn’t sure how they would come out because I had such a hard time spreading the batter in the pan (and getting it off the whisk) but these came out fluffy, chewy, and they definitely are reminiscent of blondies! They are seriously delicious!!

    Reply
    • EricaErica

      October 31, 2019 at 7:12 pm

      Yay! Thanks for the nice review 🙂

      Reply
  5. AvatarAnna

    October 27, 2019 at 5:08 pm

    5 stars
    Made these tonight with half almond and half peanut butter. (Got wild and added some icing made of 2T butter, 2T honey, vanilla, and 1/2 T cocoa) They were delicious and really satisfied my blondie craving. Thanks for posting!

    Reply
    • EricaErica

      October 27, 2019 at 10:09 pm

      Love the dressing! thank you 🙂

      Reply
  6. AvatarSusanne

    April 13, 2019 at 4:32 pm

    Is it supposed to puff up and be jiggly at 20 minutes?

    I just peeked at my first batch in the oven and am now unsure if it is done.

    I made your recipe exactly with no substitutions or additions.

    Reply
    • EricaErica

      April 13, 2019 at 6:03 pm

      Yes, it does puff up. If it seems too jiggly then give it another 5 minutes.

      Reply
  7. AvatarBhavna

    January 31, 2019 at 2:06 pm

    5 stars
    I added cup of cold brewed coffee to this and it turned out to be most amazing food. It almost added more of chocolate flavor.

    Reply
    • EricaErica

      January 31, 2019 at 4:15 pm

      What a fantastic idea! Were the brownies wetter and did you bake them longer?

      Reply
      • AvatarBhavna

        February 1, 2019 at 10:34 am

        I brewed coffee and allowed it to get cold and then added it. I added it slow so the batter does not get too watery. At the end, I baked it bit more than usual to dry out the moisture. In short, it is bit moist than the one without coffee. My 12 year old son loves it. Thanks for all your creativity.

        Reply
        • EricaErica

          February 1, 2019 at 5:10 pm

          Thanks so much for sharing this idea. I’m going to try it a few ways. Cheers!

          Reply
  8. AvatarNechama

    November 6, 2018 at 3:17 am

    For the Pecan Blondies, were the pecans plain or roasted? Pecans are more moist.

    Reply
  9. AvatarJulia

    October 6, 2018 at 7:50 am

    5 stars
    Thank you a million times. I made this treat as my reintroduction to sugar (half the amount of maple syrup worked a treat) after a month and a half of SCD restrictions. This is amazing. Im so happy to find your site. Its made my boring food rainy saturday a very happy day.

    Reply
    • EricaErica

      October 6, 2018 at 8:56 am

      Always good to hear this recipe is creating happiness 🙂

      Reply
  10. Avatarjennifer

    August 7, 2018 at 6:39 am

    5 stars
    Another substitute for this winner of a recipe: date syrup! I have been using date syrup as a substitute for honey since I seem to tolerate date sugars a little better. I get mine from the Date Lady in the big bottles.

    Also over the weekend make a double recipe in a 9×11 pan and used three eggs to make it slightly cakier, but still with a nice dense texture.

    Reply
    • EricaErica

      August 7, 2018 at 8:03 am

      Great additions! Good to hear about date syrup as I’ve been wanting to try it as well.

      Reply
  11. AvatarJennifer

    May 29, 2018 at 1:11 pm

    For my chocolate loving friends I added 1/4 cup of cacao powder and got rave reviews. Consistency still perfect, might even go up to 1/3 or 1/2 cup to up the chocolate factor. So much to love about this recipe!

    Reply
    • EricaErica

      May 31, 2018 at 7:32 am

      Yes, it’s very similar to this brownie recipe: https://comfybelly.wpengine.com/2009/07/brownie-heaven-and-the-tour-de-france/

      Reply
  12. AvatarApril

    April 5, 2018 at 7:54 pm

    5 stars
    These are delicious! I made mine using homemade rice milk and they turned out perfectly. I did end up cooking mine until about 30-35 minutes and they became more of a bread texture and sooo good! Thank you for the recipe!

    Reply
    • EricaErica

      April 5, 2018 at 9:22 pm

      Thanks! Yes, the longer you bake them the more cake-like they become (vs gooey).

      Reply
  13. AvatarGabriele

    February 1, 2018 at 12:38 pm

    5 stars
    Wow! Made these last Saturday and took them to our fellowship meal on Sunday. Great success <3
    I also shared them with a friend on Tuesday. She loved them as well.
    Now I have to make them with a different nut butter for a friend with almond allergies. Thanks for this recipe.

    Reply
    • EricaErica

      February 1, 2018 at 6:39 pm

      So good to hear! thanks 🙂

      Reply
  14. Avatarjennifer wood

    October 27, 2017 at 8:13 pm

    Hey Erica and Comfy Belly peeps, Aaahmazing!!!!! Made this once as written – delicious – and even with a little less honey. Just now made it with homemade pecan butter. Out of the park! Thanks Erica for a winner. Cocoa powder doesn’t seem to agree with me so these hit the spot. Thank you Thank you Thank you!!!! Jennifer

    Reply
    • EricaErica

      October 27, 2017 at 8:56 pm

      Wow, now I want to try pecan butter. Thanks for the tip!

      Reply
  15. AvatarAmy

    October 21, 2017 at 1:24 pm

    Is it raw honey or regular honey? Thanks.

    Reply
    • EricaErica

      October 21, 2017 at 7:23 pm

      Either works 🙂

      Reply
  16. AvatarShannon J.

    October 20, 2017 at 11:55 am

    Do you need to use baking powder? I am wondering how to make these SCD compliant

    Reply
    • EricaErica

      October 20, 2017 at 2:45 pm

      It’s baking soda, my mistake! Just corrected it. Thanks for flagging that 🙂

      Reply
  17. AvatarSandi C.

    October 20, 2017 at 6:07 am

    Is the receipt missing the flour?

    Reply
    • EricaErica

      October 20, 2017 at 8:25 am

      No flour in this one 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaWelcome! I’m a cookbook author and writer. I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible. One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share the love of health and good food.

You’ll find recipes for digestive health and clean eating. My recipes are some combination of grain free, gluten free, dairy free, sugar free, healthy carbs and low carb. Read More →

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