Almond Butter Blondies

I saw a rendition of these babies in the new Eating Well magazine and I had to fire up the oven.

Eric took half the batch with him to work to share with his coworkers, and now they are huslin’ Eric to bring treats weekly.

What have I got myself into, seriously?

I think we should blame almond butter for making these so heavenly.

The original recipe called for quinoa flour, but hey I’m not about to spend $8 on 2 cups of flour, so I went with 100% whole wheat pastry flour. Something’s got to give, because I spent half my arm on almond butter.

If you’re on a budget like me or don’t have almond butter in the house, I’m sure these would be spectacular with peanut butter too.

For real, go bake some of these gooey, chewy, chocolaty blondies mostly because blondies are more fun! At least they’re “healthy”, right?

Almond Butter Blondies
adapted from

1/4 cup unsalted butter, softened
3/4 cup smooth natural almond butter
2 large eggs
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
3/4 cup 100% whole grain pastry flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Coat 8 in square baking pan with cooking spray and line the bottom of the pan with parchment paper.

With an electric mixer, beat the butter and almond butter until smooth. Add in the eggs, brown sugar, and vanilla, and beat until incorporated.

In small bowl, whisk flour, baking powder, and salt together. Mix the flour into the almond butter mixture just until combined. Fold in the chocolate chips.

Spread the batter evenly in prepared pan, and bake for 25 minutes. Let cool in pan for 45 minutes, and then cut into 24 pieces.

Per serving: 146 calories; 9 g fat ( 3 g sat , 4 g mono ); 21 mg cholesterol; 15 g carbohydrates; 10 g added sugars; 3 g protein; 2 g fiber; 71 mg sodium; 100 mg potassium.


  1. Beth says

    I wouldn't call these “healthy.” But they are definitely delicious! My daughter, who tends to be fussy, declared after the first one that she wants us to bake these for her birthday at school instead of cupcakes. We substituted cashew butter for the almond butter because it's what we had on hand. Cashew butter has a very neutral taste, so they were decadent and the chocolate popped.

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