Fudgy Almond Butter Blondies

Decadent cookie bars with an ooey gooey center and loaded with chocolate chips! They’re so easy to make and are gluten free too!

Who’s ready to make some fudgy almond butter blondies?!

Ingredients

• Almond butter: Make sure to use DRIPPY ALMOND BUTTER! I’ve tried this recipe several times now and it will not work if you use a smooth more solidified almond butter. (Think about holding the spoon over the jar and if the butter runs off the spoon, then you’re good to go. If it stays in a solid clump, don’t use it! I used Trader Joe’s Creamy Almond Butter for this recipe. 🙂 )
• Eggs
• Almond flour: Use super fine almond flour and not almond meal. (Almond meal is made with almonds that still have their “skin” on which makes it much harder to use as a “binder” in baking recipes.)
• Coconut flour
• Coconut sugar
• Baking soda
• Vanilla
• Salt
• Chocolate chips: I LOVE using semi-sweet chocolate chips for this recipe but feel free to use your favorite!

What is a blondie?

Basically just think of a brownie that’s not brown and there you have it! 😉 Several people also call them cookie bars too because they’re like one giant cookie that you can cut into squares like a brownie and they have the same fudgy consistency of a brownie too. Anyway you slice though, they’re absolutely delicious! 😉

What makes these blondie bars healthier?

These bars have NO BUTTER, NO OIL and are REFINED SUGAR FREE! Plus they’re also gluten free and easily made dairy free too! (Just use non-dairy chocolate chips.) But the best part is that you won’t even miss these other ingredients! That’s because the main ingredient for these bad booys is almond butter which gives them their ooey gooey texture and really adds to their flavor. That being said, I definitely suggest using an almond butter that you love because you will be able to taste it.

Tips for making fudgy almond butter blondies:

• DO NOT WHISK THE BATTER! When you whisk the batter you’re incorporating a lot of air into it which usually helps the blondies to rise. However, this recipe doesn’t need it! If you whisk the batter your blondies will rise but then sink in the middle as they cool.
• Use a “drippy” almond butter. This is VERY IMPORTANT! Your blondies will always sink in the middle if you use a smoother more solidified almond butter. (To be completely honest, I’m not entirely sure why. It might have something to do with the weight of the almond butter and it being too heavy for the almond and coconut flour to bind to it? I don’t know. All I know is whenever I make these with smooth almond butter, they failed miserably. But when I used a “drippy” more natural almond butter they come out perfect every single time. 🙂
• How to tell when they’re done: Stick a toothpick into the center of your blondies. If it comes out mostly clean, then they’re done. If there’s still a lot of batter on the toothpick them continue cooking the brownies for a few more minutes. (I personally like mine a little under baked because it adds to they’re fudgy texture. 😉 )
• Wait for the blondies to cool completely before taking them out of the pan. If you remove the blondies too soon from the pan they will fall apart!

I can’t wait to hear what you think about these almond butter blondies! Hope you’re having the best day loves!

More recipes like this:

• Chocolate Chunk Almond Butter Cookies
• No Bake Chocolate Chip Cookie Dough Bars
• Banana Bread Brownies
• Chocolate Hazelnut Butter Brownies

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]