Fewer calories? You will never know, because these Almond Butter Blondies are moist and full of chocolate and almond butter that they don’t miss a beat of deliciousness.
I love when I can bake a slightly healthier version of something so mouthwatering and have it taste just as delicious as my tastebuds hoped it would. These Almond Butter Blondies did not disappoint. They are so moist and ooey gooey that they melt in your mouth. The almond butter and quinoa gives them a little nuttier taste which I really like.
These Almond Butter Blondies have 6O less fewer calories than the traditional blondies, but they are every bite as good. They are so simple to make and don’t require to much fuss or clean up. If you can’t find quinoa flour you can make your own by putting raw quinoa into a coffee grinder or food processor until it turns into a fine powder consistency.
These Almond Butter Blondies make a fantastic healthy dessert with a punch of protein and fiber. So the next time you need something moist, chewy, nutty and chocolaty, try making these Almond Butter Blondies and let your tastebuds do the talking. xoxo
- 1/4 cup applesauce
- 3/4 cup smooth or crunchy natural almond butter
- 2 large eggs
- 1/4 cup + 2 tablespoons brown sugar Splenda blend
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
- Preheat oven to 350°F.
- Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.
- Beat applesauce and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla.
- Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes.
- Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing. Enjoy!