Most people like brownies better than blondies — after all, brownies have a chocolate base and blondies don’t. But what about blondies spiked with two kinds of chocolate? Even better, what if the blondie batter is made with almond butter? (Or any nut butter, for that matter.) Then you’ve got a nutty blondie base that’s a lot more nutritious and flavorful than a batter based on refined flours and sugars.
These blondies are so protein- and fiber-packed that you can enjoy them for breakfast! In addition to almond butter, I’ve included amaranth and quinoa flour, both of which are virtually unique in the plant world because they’re both complete proteins. So you’ve got top-of-the-line whole-grain flours, an impressive helping of almonds, and natural sweetener in the form of maple sugar. “But … chocolate for breakfast?” you’re wondering. You bet! We’re talking 100% cocoa nibs and a broken-up bar of 85% dark. Cocoa Puffs this ain’t.
By the way, you can grind up your own amaranth and quinoa flours with a coffee/spice grinder. If you don’t already have one, it’s well worth spending $15 to be able to grind up a multitude of flours. And of course coffee beans, too.
Double-Chocolate Almond-Butter Blondies Makes an 8″x8″ dish of blondies.
1/2 stick (1/4 cup) butter, preferably from grass-fed cows
1/2 cup quinoa flour (buzz quinoa through a coffee grinder for about 20 seconds to create a fine flour)
1/4 cup amaranth flour (ditto on the coffee grinder)
1 tsp. baking powder
1/4 cup cocoa nibs, either toasted or raw
3/4 cup almond butter (I used raw and unsalted creamy almond butter)
3 eggs, preferably from pastured hens
1/2 cup maple sugar (look for it at Trader Joe’s) OR 1/2 cup sucanat
1 tsp. vanilla
3.5 oz bar of at least 75% dark chocolate (I used 85%), broken up into small chunks
Take out the butter and cut it into chunks. Place the chunks in a large mixing bowl to soften while you prep the other ingredients.
Preheat oven to 350F. Grease an 8″x8″ glass baking dish with the butter wrapper or a drizzle of extra-virgin olive oil.
In a medium bowl, whisk together the flours, baking powder, and nibs. Add the almond butter to the butter in the large bowl and beat until creamy. Beat in the eggs one at a time, adding the maple sugar and vanilla with the last egg. Beat in the flour mixture. Stir in the chocolate chunks and scoop the batter into the greased pan.
Bake 30 minutes or until a toothpick inserted into the center of the pan comes out clean and warm-tipped. Let blondies cool on a wire rack for at least 15 minutes before cutting into them.
Leftover blondies need to be completely cool before you cover them with plastic wrap for longer storage. If keeping for more than 3 days OR if the kitchen is warm (which mine is not right now since it’s March and I’m thrifty with heat), stash your blondies in the refrigerator.
These blondies are ideal for quick breakfasts or delicious desserts. If you’re having blondies for dessert, try serving them with DIY ice cream like this chocolate-coconut variety. Chocolate + more chocolate = double yum!