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Almond Toffee Brownies {flourless}

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Almond Toffee Brownies

One of the things I love about creating recipes is all the additions and changes that readers suggest. I feel equally happy about recipe testing and happy accidents.

When a reader, Bhavna, told me about adding a cup of coffee to my blondies recipe, I immediately thought I need to try that! I only had crunchy roasted almond butter on hand, so I went with what I had and I’m glad I did.

This recipe is only slightly different from my original blondies recipe, but the flavor is has a caramel tone and the crunch of the almonds reminds me of a toffee candy bar. The only addition is coffee and I used crunchy almond butter instead of smooth. So here’s my new favorite blondie recipe.

For the key ingredient here, coffee, you have a few options. I use freeze-dried decaffeinated coffee and add a bit of hot water to it before adding it to the batter. Or you can go the way Bhavna did, and add a full cup of coffee to the batter. She did end up baking it a few more minutes to remove the extra liquid but said it worked. One thing you want to make sure of it that the freeze-dried coffee is completely dissolved so that it can combine well with the thick batter.

Almond Toffee Brownies

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Almond Toffee Brownies

Yield 16 servings

If you prefer another kind of butter, you can use any other nut or seed butter. And, of course, you can use maple syrup instead of honey if you're not following SCD.

For the coffee, I use freeze-dried because it's easier to have at a moment's notice. If you prefer, you can use a shot of espresso or a cup of very concentrated source of coffee. Another option is to use a cup of strong coffee to the batter. You may need to bake it a few minutes longer to get rid of the extra liquid. And you can use regular coffee too!

Ingredients

  • 2 tablespoons freeze-dried decaffeinated coffee
  • 2 tablespoons hot water
  • 8 ounces (227 g) unsalted crunchy almond butter (roasted or raw)
  • 1/2 cup (170 g) honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Line an 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
  3. Combine the coffee and hot water in a cup and stir to dissolve the coffee.
  4. Add all the ingredients to a large bowl and mix until well blended.
  5. Scoop the batter into the baking pan, and spread it across the pan. It will even out when it bakes.
  6. Bake the blondies for 25 minutes, or until a toothpick inserted in the center comes out mostly clean.
  7. Cool and slice. Store covered for a week or in the refrigerator for a few weeks.
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  2. Yippee! I’ve told you how my son considers the blondies a staple; he makes them every week. And he LOVES coffee flavor, so I’ll forward him this recipe. Can’t wait to try it myself 🙂 The blondie recipe works perfectly already, but the addition of coffee flavor sounds yummy.

    Thank you so much for your recipes!
    Gina

    Reply

  3. Just made these and they are so delicious! My only issue is they should come with a warning because they are so good that they’re addictive. LOL! Thanks for the great recipe.

    Reply

  5. Oh my word. These are barely cooled and are absolutely incredible. No joke that they should come with an addictive warning! Thanks for this! 🙂

    Reply

    • SCD allows honey only, so you’re good there. But, if you just want to omit honey the recipe wouldn’t work without substituting another sweetener. I haven’t tried dates yet but you could make date syrup and use that in place of honey.

      Reply

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