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 {almond butter}
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
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.
Can you use frozen blueberries in this recipe?
I haven’t tried it but I know others have with great results. Just make sure the berries aren’t too wet.
First of all, thank you so much for all these amazing SCD recipes and the ongoing effort you put into them. You are making my quality of life a little better.
I really enjoyed these blondies. I put blueberries in them and they were reminiscent of a Fig Newton. My breakfast is covered!
Yum! What a great idea. Thank you for the kind words!
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!
I haven’t tried doubling it yet. My suggestion is to spread the batter across 2 baking dishes.
These are SO good! Dangerous! One of my favorite desserts on SCD/IBD- Aid so far. Thank you!
Ha! You’re welcome 🙂
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!
Great to hear! Good idea to lower the baking temperature 🙂
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!!
Yay! Thanks for the nice review 🙂
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!
Love the dressing! thank you 🙂
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.
Yes, it does puff up. If it seems too jiggly then give it another 5 minutes.
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.
What a fantastic idea! Were the brownies wetter and did you bake them longer?
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.
Thanks so much for sharing this idea. I’m going to try it a few ways. Cheers!
For the Pecan Blondies, were the pecans plain or roasted? Pecans are more moist.
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.
Always good to hear this recipe is creating happiness 🙂
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.
Great additions! Good to hear about date syrup as I’ve been wanting to try it as well.
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!
Yes, it’s very similar to this brownie recipe: https://comfybelly.wpengine.com/2009/07/brownie-heaven-and-the-tour-de-france/
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!
Thanks! Yes, the longer you bake them the more cake-like they become (vs gooey).
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.
So good to hear! thanks 🙂
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
Wow, now I want to try pecan butter. Thanks for the tip!
Is it raw honey or regular honey? Thanks.
Either works 🙂
Do you need to use baking powder? I am wondering how to make these SCD compliant
It’s baking soda, my mistake! Just corrected it. Thanks for flagging that 🙂
Is the receipt missing the flour?
No flour in this one 🙂