Almond Butter Blondies

These were not exactly "paleo" and I fear even calling them "paleoesque". I made them because I needed a dessert, and I was more interested in them being grain-free than them being strictly paleo.

 

Or, to put it another way: sometimes you just want a freakin' grain-free blondie.

 

These were ridiculously delicious and deadly to have around the house. Mike disposed of them for me after I caught myself eating two or three a day (and by "disposed" I mean "he ate them all in front of me") (such love!).

 

I used the recipe from here:

 

www.elanaspantry.com/almond-butter-blondies/

 

With the following changes:

 

1 cup agave -> 1/3 cup brown sugar, 1/3 cup honey

1/2 tsp celtic sea salt -> 1 scant tsp kosher salt

added 1 tsp vanilla

 

I opted for the brown sugar because I wanted them to taste more like chocolate chip cookies, but if you like to pretend that using honey makes it paleo, go ahead and replace the sugar with honey (total of 2/3rd cup).

 

Also should note that I used UNSALTED creamy roasted almond butter. (Hence, the salt-upping.) And if you try to use a hand mixer, you will get the beaters bound up with almond butter; I intend to use my Kitchenaid next time I make these. I would not attempt this recipe without one of the two.

 

And also also -- because I was taking these to a party, and they honestly looked like regular flour-and-butter pastries, I sprinkled almond slivers on the top so you could identify instantly what was in them.

 

Final note: these do not taste like almond butter. They taste like cakey blondies. I know. I was amazed, too, and had to eat five or six just to confirm I wasn't insane. Yeah. That's the ticket....

Done