It’s insanely hot in New York (and across much of the country) right now, but late last night Evan and I were struck by cravings for dessert so intense that we decided turning the oven on for while was worth the increased temperature. Despite being limited by the meager contents of our pantry, we managed to put together a pretty tasty treat—almond butter blondies!
(This recipe is a variation on Isa’s recipe for peanut butter blondies. I’ve never tried making them with peanut butter, but I’m sure that’s awesome too!)
ALMOND BUTTER BLONDIES (vegan)
3/4 cup unsalted almond butter
1/4 cup grapeseed or canola oil
1 cup light brown sugar, packed
1/4 cup almond milk (soy or rice milk would be fine, too)
2 tsp vanilla extract
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
Preheat your oven to 350°F. If it’s already a million degrees in your kitchen, have a refreshing beverage on hand.
Since there was no way I was going to hand-stir refrigerated almond butter at 10PM, I used the food processor. I have really weak arms, though, so if you’re stronger (or if you’re willing to wait for your almond butter to soften at room temperature), you could just use a fork/spoon and a bowl.
1. Combine the almond butter, oil and sugar.
2. Add the milk and vanilla.
3. Mix in the flour, salt and baking powder.
The dough is going to be really thick, almost like a paste. Spread it into an 8×8″ baking pan (very lightly oiled if it’s not non-stick), and put it in the oven for about 25 minutes. When the edges are looking crispy and the top is bubbly, it’s done.
LET IT COOL COMPLETELY. Not warm, COOL. No, really. I mean it. I know it’s late at night and you really want to have a blondie NOW, but don’t do it. We made the mistake of trying to cut and eat ours after only half an hour last night, and we had a goopy, greasy mess on our hands. We should have been patient and waited.
Here’s my advice: Make the blondies at night and let them cool down. Before you go to bed, cut them into squares and wrap them up in paper towels and foil and stick them in the fridge. In the morning, you will be greeted by BLONDIE AWESOMENESS. Isa describes hers as being kind of “fudgy”, and she’s not kidding. This is serious business. I had a sliver this morning with an iced coffee on the side, and…yeah. Pretty much the best breakfast ever, if not the healthiest.
Yesssss! I’ll be off to Whole Paycheck to locate some almond butter today. Thanks, Anna.
So pretty on that dish….and sounds like a good breakfast on a day like today.
Enjoy the weekend and maybe find a bathing suit in your closet and visit the pool, the beach may be too hot.
Best to you.
Yum!! When you posted about it this morning I was totally hoping you would share the recipe.
ooooooo… a definite must try! i love apple butter and i am a total sucker for all things described as awesomeness 😀 thanks for sharing!
Almond butter! Not apple butter! Though apple butter might be yummy spread on them. 🙂
yummo! And I always appreciate a generous slicing hand when it comes to desserts… 🙂
I am not physically able or mentally capable of waiting that long to eat a sweet yummy that comes out of the oven. But in theory? They sound DELICIOUS!
Double yummy for this breakfast/dessert… I’ll surprise my husband with some tonight!!!
I WANT THAT IN MY MOUTH/STOMACH RIGHT NOW.
Alas, I stil can’t figure out how to turn my oven on. Maybe this will motivate me to sort that mess out.
YUMMY!! You always post the yummiest looking vegan food!
Despite the insane heat, I went to sleep last night with baking on my mind, and woke up still determined. These sound delicious, but I’m wondering what you think of my plan to pack them up and overnight them UPS in a care package? I’ve been looking at recipes all morning, trying to decide what will hold up this extreme heat. Also…and I’m asking your opinion bc right now I’m too lazy to actually call someone….do you think shipping anything w chocolate chunks in the cookie would lead to a gooey nightmare? I know sugar cookies would be safe but that’s just so boring.
I’m so happy that you are blogging more frequently!
Ava, I’ve never shipped cookies before and I’m not much of a baker, but I can tell you with certainty these these bars are NOT something you want to mail in this heat. Even in our air conditioned house we had to put them in the fridge.
Maybe there’s something on the Martha Stewart website about cookies that are suitable for mailing in summer? I wish I could help advise, but I really don’t know!
Where, oh WHERE did you get the lovely rabbit plate?
We bought a couple dozen of them on clearance at West Elm several years ago. They’re so versatile! I love tiny plates. Alas, I don’t think they’ve carried this particular design for quite some time now.
The edges look so chewy and yummy, definitely need to try these
oooh, that does look delicious!
Thank you SO much for posting this! I had a dinner party on Saturday night and when I saw this recipe on Saturday morning I was determined to make it. I am gluten free so I substituted the flour for half almond meal and half teff flour and then made it in a cupcake pan and they turned out phenomenally!!! Every last morsel was gobbled up and I even had a friend call me up yesterday saying she had been dreaming of them and could I make her some more. Success! Thanks again.
just saw these and thought of you:
maybe you’ve already seen them . . . ?
gonna make these blondies tomorrow!
Thanks so much for sharing. And yes, it was totally worth it to turn on the oven to bake these in this heat.
Yay, I gotta make these. 🙂 Thanks!
yum! For sure adding this to my ever growing “must-bake” list
holy fudgetastic friday, I made these last night and have already scarfed half by this morning (Friday!) Perfect for breakfast… and lunch… and well anytime really. I am vegan and GF so it’s pretty hard to stumble across anything as delicious as this little treat. thank you!!
What kind of flour did you use?
These look super duper delicious, I don’t have the ingredients on hand but man I wish I did – I’d be in the kitchen already.
It’s quite chilly in Melbourne, so any excuse to fire up the oven is welcome.
In aus they have a regular brand called white wings which do plain & self-raising in GF, worked a treat! Mix of maize/tapioca/rice.