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Breakfast Blondies

Source of Recipe

Bon App�tit


Recipe Introduction

"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 Link: https://tinyurl.com/breakfast-blondies

List of Ingredients

◦ 6 tablespoons unsalted butter, plus more for pan
◦ 1 cup chopped nuts, such as walnuts, hazelnuts, and/or pecans
◦ � cup creamy unsweetened almond butter
◦ � cup pure maple syrup
◦ 2 tablespoons flaxseed meal
◦ 2 teaspoons vanilla extract
◦ 1 teaspoon kosher salt
◦ � teaspoon baking powder
◦ 3 large eggs


Recipe

Preheat oven to 350� F. Line an 8 by 8-inch baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

Cook nuts and 6 tablespoons butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5 to 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 tablespoons reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

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 to 22 minutes. Let cool.

Remove blondies from pan using parchment paper overhang. Cut into squares.

Makes 16






❧ Do Ahead:
Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.