Blondies and brownies are both highly appealing to me, and I think there's a time and a place for both. I fall into the camp of "the fudgier, the better", so underbaking is always encouraged! These blondies have an almond butter base, but feel free to use any other nut or seed butter if you prefer. I love playing with different mix-ins depending on my current cravings. This time I went for the never-fail combination of chocolate chips and shredded coconut. Enjoy!
Almond Butter Blondies:
- 3/4 cup almond butter
- 1/4 cup coconut oil, softened
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup almond milk
- 2 tsp pure vanilla extract
- 3/4 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- optional mix-ins: 1/2 cup coconut, chocolate chips, nuts, banana chips, toffee bits, etc.
Preheat oven to 350 F. Grease an 8in square dish (alternatively, line dish with parchment paper, leaving some overhang on all sides). In a stand mixer or mixing bowl, mix together nut butter, coconut oil, and sugar until well combined. Add in egg, almond milk and vanilla. Mix in dry ingredients until just incorporated. The batter will be thick and sticky. Add any mix-ins last if desired (I love chocolate chips and shredded coconut). Spread batter evenly into the prepared baking pan, and sprinkle leftover mix-ins on top. Bake for 20-22 minutes, until edges have turned golden brown. Cool completely before slicing. Enjoy! Makes 8-12 blondies.
*Adapted from Peanut Butter Blondies in Vegan Cookies Invade Your Cookie Jar.