Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.
Recipe information
Yield
Makes 16
Ingredients
6
1
¾
½
2
2
1
½
3
Preparation
Step 1
Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.
Step 2
Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.
Step 3
Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.
Step 4
Remove blondies from pan using parchment overhang. Cut into squares.
Step 5
Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.
Leave a Review
Reviews (68)
Back to TopI have made these blondies over and over and they are incredibly delicious!! Have also doubled the recipe into a 13X9 with 2 ramekins for extra with good results. Also have done 1/2 peanut butter and 1/2 almond butter at times out of necessity which also turned out well!
Heather
Vermont
1/22/2023
I made these last night as a Passover breakfast item, following the recipe exactly. I used mostly almonds and a few pecans. I am shocked at how good and cakelike these are. The texture is amazing! I am definitely going to make these throughout Passover from now on. I might not strain the nuts next time just because I hate cleaning the strainer. So happy to have found this recipe!
JMS
Pelham, NY
4/18/2022
I'm eating one as I type this review! Whoa, these are delicious! Granted, I had to modify slightly based on what I had on hand (PB for almond butter, coconut flour for flax seeds) - but they came out fluffy and perfect baked for 20 minutes in a 9x9 aluminum pan. Also added cinnamon & cardamom for a warm, spicy flavor. This recipe is a keeper.
Pril
Asheville, NC
1/7/2022
Just amazing, had them with vanilla yogurt and a fruit salad. The perfect snack. My partner couldn't even tell that they were gluten-free. Some changes I made: I browned the butter separately from the nuts, and heated up the nuts in the leftover butter in the pan. I also cook the flax seed before I ground them, so I used cooked flax seed. I used peanut butter instead of almond butter I don't really think it makes a difference. I would just suggest to keep an eye after 20 minutes of baking to insure the perfect browning. I also believe flour is not necessary, the brownies were fluffy without it. Overall a great recipe, thanks to the creator!
Juli
Germany
1/18/2021
Made these this afternoon-- not too sweet at all. Very nut buttery flavored. Yeah I could eat these at breakfast. On the "fudgier" side. Added about 1/2 tsp of cinnamon, maybe I'll add more next time. Did a mix of almonds, pecans, and walnuts. Done after 20 minutes.
Anonymous
Houston, TX
12/25/2020
I followed the ingredients list exactly. However, I took the advice of one reviewer and partially browned the butter first before adding the nuts—1/2 cup hazelnuts and 1/2 cup pecans which I chopped in the Cuisinart. Also, did not drain them in a sieve. Just stirred up all the ingredients at once in a mixing bowl. It came together quickly and baked perfectly in 30 minutes. Sent some home with my daughter who is restricting her gluten intake. We compared notes after breakfast today and both declared delicious! My husband loved his with whipped cream cheese.
Barbara P.
Pasadena, CA
12/2/2020
I have not made this yet, but ALWAYS looking for gluten-free on the go breakfast recipes, and this looks PERFECT to eat in the car on my way to work. Is there a way to make it dairy-free as well - maybe coconut oil? I have a double whammy with gluten & dairy. Also would appreciate a replacement for the flaxmeal - can't have flax either. Would almond flour work in place of flaxseed meal? Thank you!
Anonymous
Delaware
10/12/2020