White Chocolate Almond Blondies

White Chocolate Almond Blondies

*National Almond Day may have been two days ago but there’s still time to enter to win an almond prize pack.*

I get asked a lot whether almond flour can be used in a recipe in place of almond meal and vice versa. I’ve never found much of a difference when baking with either one. Almond flour is lighter and finer than almond meal and generally better for light and airy baked goods.

I used a very fine almond flour for these and couldn’t believe how much they melted in your mouth for something that’s grain-free. The almond butter and almond flour together make a great flavor that’s more than your average blondie has.

White Chocolate Almond Blondies Butter

These are definitely on the cakier side of blondies. I would love to figure out how to make them more fudgy, but still had no complaints with this recipe. Next time I would consider making a buttercream frosting to put on top of them.

White Chocolate Almond Blondies

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

  • 1 cup almond flour or almond meal
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/4 cup natural almond butter
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips

White Chocolate Almond Blondies Stack

Method:

  1. Preheat your oven to 350 degrees
  2. In a large bowl, mix together the almond flour, sugar, baking soda and salt.
  3. Beat in the eggs and almond butter until fully incorporated.
  4. Slowly mix in the melted butter and vanilla extract until evenly mixed.
  5. Pour the batter into a greased 8 x 8 baking pan.
  6. Sprinkle the white chocolate chips over the batter and gently press them in.
  7. Bake for 25-30 minutes until the center of the blondies has set.
  8. Let them cool before cutting.
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8 Responses to White Chocolate Almond Blondies
  1. Moi Contre La Vie
    February 19, 2013 | 10:58 am

    I know what I’m doing this weekend…

  2. Kierstan @ Life {and running} in Iowa
    February 19, 2013 | 12:03 pm

    Okay, so I see that there is no melted white chocolate in your recipe, but as soon as I saw the title, I thought, “wow, these would be really great with caramelized white chocolate!” This is a new to me find (that you can caramelize white chocolate) and I have been wanting to try it for a few weeks now. I think I might just have to try creating a caramelized white chocolate brownie this weekend.

    The link below is where I saw the idea:

    http://food52.com/blog/5725-valrhona-s-caramelized-white-chocolate-3-simple-ways-to-use-it?utm_source=FOOD52+Subscribers+List&utm_campaign=f4cccb3e26-midweek2_6_132_5_2013&utm_medium=email

  3. Liz (formerly VeggieGirl)
    February 19, 2013 | 6:32 pm

    Yay, your post is fully loading for me now :D

    As much as I bake blondies, I’ve never tried almond flour – only Bob’s Red Mill gluten-free flour and such. Definitely bookmarking this recipe!

    And if you figure out a way to make the GF blondies have a fudgy consistency… please share.

  4. Alyssa | Queen of Quinoa
    February 20, 2013 | 8:14 am

    I was just thinking of Peanut Butter blondies the other day. And couldn’t find a recipe that worked for me. These look amazing and would be super easy to adapt to be dairy-free. Just use coconut oil :)

  5. Kelly S.
    February 21, 2013 | 10:08 pm

    I made these today w/ what I had on hand. I used hazelnut meal and used chopped dates instead of white chocolate. Also had only 2 eggs on hand lol. They came out great!!! So delicious! Thank you!

  6. Deep Reddy
    July 17, 2013 | 2:43 pm

    Hey,

    Amazing recipe and beautiful pictures.One question I have is regarding the almond butter.I have some chocolate almond butter.Could that be substituted for the Almond butter here?

    Deep

    • Wannabe Chef
      July 17, 2013 | 2:47 pm

      Yes that substitution would work.

      • Deep Reddy
        July 18, 2013 | 4:07 pm

        Hey Evan,
        I tried these brownies last night.The flavor was awesome but I had a one major issue though.

        1)I baked the brownies for 30 Mins+additional 5 mins but they were still too soft(kind of raw)..

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