A nut-butter lover’s dream. These blondies are dense, decadent, and naturally grain-free. With just a handful of pantry staples, you can create a gooey treat that is as wholesome as it is delicious.
Grain-Free
30 Minutes
Fudgy Texture
Why These Blondies Win
- Naturally Gluten-Free: By using almond butter and a small amount of almond flour, these are safe for GF diets without needing complex blends.
- One-Bowl Wonder: Minimal cleanup—everything is mixed in one bowl before hitting the pan.
- The “Fudge” Factor: Unlike cakey blondies, these stay dense and moist, especially if slightly underbaked.
What You’ll Need
- 1 cup Creamy Almond Butter (drippy is best!)
- 1/3 cup Pure Maple Syrup or Honey
- 1 Large Egg (room temperature)
- 1 tsp Vanilla Extract
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Dark Chocolate Chips
- 1/4 cup Sliced Almonds (optional topping)
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Mix: In a medium bowl, stir together the almond butter, maple syrup, egg, and vanilla until smooth and well-incorporated.
- Dry Add-ins: Add the baking soda and salt. Stir until no white streaks remain.
- Fold: Gently fold in the chocolate chips. The batter will be thick and glossy.
- Bake: Spread the batter into the prepared pan. Sprinkle sliced almonds on top if desired. Bake for 20–22 minutes. The edges should be golden but the center should still look soft.
- The Wait: Allow to cool completely in the pan for at least 30 minutes. These need time to “set” to achieve that perfect fudgy texture!
Baker’s Secret: If your almond butter is hard at the bottom of the jar, microwave it for 15 seconds. “Drippy” almond butter is the key to a smooth, fudgy batter.
