Maple Frosted Almond Butter Blondies
January 30, 2017
I don’t mean to sound overly dramatic, but this might be one of my favorite recipes on the TIY.
I'm aware that it’s not smart to say this — and likely in a couple of weeks I’m going to say the same thing about another recipe — but right now I feel like I need to declare it.
Truth is, these blondies deserve this kind of love and outright favoritism. They’re simple and just so delicious.
If I could think of the perfect treat, it would be one of these Maple Frosted Almond Butter Blondies with a cup of (green) tea or a tall glass of (almond) milk.
Of course, this recipe is nothing new. I’ve been making it for over a year now because it’s the tastiest and easiest — just one bowl, a couple of simple ingredients, and a few minutes time to make — baked good to whip up whenever you feel like having something sweet but (sort of) healthy.
Denser than chocolate chip cookies, more complex than brownies, and totally customizable.
I used dark chocolate chips but you can fold in whatever you feel would be appropriate: from dried cranberries, chopped pecans, or even add a splash of bourbon to make them more grown-up.
I also frosted them with my favorite frosting recipe but you can totally skip it or use your favorite frosting. Totally your call.
What I love about these blondies is that they leave you satisfied without the “bleh.”
In a season where there are plenty of indulgent treats, they are a pretty balanced treat you can reach for when you want something sweet without needing to “nap it off.”
And I can bet 100 bucks people likely won't even notice that these delicately nutty, just a little chocolatey, blondies are completely gluten-free.
Maple Frosted Almond Butter Blondies Print this recipe!
Makes 16 blondies
1 large egg, at room temperature
1 cup creamy almond butter (I used Barney)
½ cup brown sugar (I used coconut sugar to keep the recipe paleo)
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon fine grain salt
¾ cup dark chocolate chips
¼ cup maple syrup
3 tablespoons coconut oil (or butter)
1 ½ tablespoons milk (your choice of milk, I used almond milk)
1 cups powdered sugar (use this recipe to make powdered coconut sugar and keep the recipe paleo)
Preheat oven to 350°F (175°C) and place a rack in the middle.
Lightly grease a 8x8-inch baking pan, line the pan with parchment paper, and lightly grease the parchment paper. This will make blondies removal much easier. Set aside.
In a medium bowl combine egg, almond butter, sugar, vanilla extract, baking soda, and salt. Stir with a wooden spoon until a thick batter forms.
Fold in chocolate chips.
Scoop batter into the lined baking pan, and using a spatula spread it evenly.
Bake for about 20 minutes, or until the top is golden.
Remove from the oven and let cool completely.
When blondies have cooled completely make the frosting.
Heat maple syrup in a medium saucepan over medium-high heat. Bring to a boil, lower to simmer and cook until reduced to a half, about 5 minutes.
Remove from the heat and stir in coconut oil and milk.
Whisk in sifted powdered sugar and mix until smooth and shiny.
Pour over blondies and spread out with a spatula.
Let the frosting set before slicing into 16 squares.
Store blondies in an airtight container in the refrigerator up to 1 week.
One blondie yields 244 calories, 14 grams of fat, 29 grams of carbs, and 3 grams of protein.