Nutty Blondies
- charlotteday8
- Apr 24, 2016
- 2 min read
This recipe is a take on the ‘healthy almond butter blondies’ taken from init4thelongrun.com
Now we all know that brownies are the answer to life itself; unfortunately our waistlines pay for the privilege. If you love the nutty stodginess of a brownie but, like me, you’ve embarked on that long, arduous journey to your ‘bikini body’; these nutty blondies may just be the answer for you!
I won’t exaggerate and claim that these blondies are quite as deliciously indulgent as the never failing brownie, but they do make a proud, healthier alternative. Substituting caster sugar, plain flour and chocolate with almond/peanut butter, light muscovado sugar and whole wheat flour, these blondies still feature just enough naughtiness to make them a healthy(ish) weekend treat.
Ingredients
- 1 egg
- 115g Almond Butter
- 115g Crunchy Peanut Butter
- 60ml Unsweetened Almond Milk
- 130g Light Muscovado Sugar
- 150g Whole Wheat Flour
- 1 tsp Vanilla Extract
- Chocolate Chips – amount is up to you!
Method
Pre-heat oven to 180°C.
In a bowl, mix the flour and baking powder. I would always recommend sieving the baking powder, as it’s never nice when you get a lump find yourself eating a lump of it!
In another bowl beat together almond butter, peanut butter, sugar, egg, almond milk and vanilla extract.
Mix the dry ingredients with the wet until just combined. Then add your chocolate chips. Trust me, you won’t resist eating the raw mixture.
Pop the batter into a square tin; the size is up to you, the smaller the tin, the deeper the blondie!
Bake for 20-25 minutes; I baked mine for 25 minutes and personally felt they could be a little more gooey. Next time I will try baking them for 20 minutes.
Allow them to cool….and enjoy!
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