Super chewy, nutty almond butter blondies swirled with creamy Nutella make for an amazing dessert or even snack. They’re easy to make and low-fuss! All you’ll need equipment-wise is a big bowl, a whisk, and a baking pan.
Any chance you’re looking for a new go-to healthy-ish blondie recipe? I’ve been trying for so long to create a favorite, and am excited to share these with you. I’ve tried peanut butter nutella blondies before, and thought to myself why not use almond butter instead?
I love them because they’re chewy, gooey, subtle, yet rich at the same time. I get that “subtle yet rich” may not make sense, but just try them and trust me!
Ingredients for Nutella Swirled Almond Butter Blondies
There are just nine simple ingredients that you will need!
Almond butter – get one where the only ingredients are almonds and salt
Coconut Oil
Coconut Sugar – used as the sweetener for this recipe. If you don’t have any then regular granulated sugar works as well.
Eggs – make sure they’re at room temperature as to not break your oils.
Vanilla Extract
Flour
Baking Soda – I know some people don’t use rising agents in blondies and brownies, but I find without it, the bars are almost too fudgy for me (I like a little bit of chewiness and resistance).
Salt
Nutella (or any other chocolate hazelnut spread of your choice).
That’s all the ingredients that you will need to make these blondies.
How to Make Almond Butter Blondies
Step 1: Whisk, whisk, whisk
First whisk the almond butter, coconut oil, coconut sugar together, then add the eggs and vanilla. Whisk it vigorously until the batter is very glossy and smooth. Ideally, your sugar will dissolve into the oils. For this reason and to help this along, I like my ingredients to be slightly warm–but not hot. Too hot and your eggs will scramble (yum). Slightly warm, and that sugar will dissolve nicely into the batter.
Thorough beating will help create that nice glossy crust we all love so much.
Use a stand mixer if you’d like, or get in there with your arms and a whisk. It’s a great workout, I can attest.
Step 2: Fold in Dry Ingredients and Bake
Fold in the flour, baking soda, and salt. Then bake the blondies for 22-25 minutes until the edges are crisp and golden brown. It’s okay if the middle isn’t completely set yet. The blondies will continue cooking once out of the oven.
Step 3: Cool Before Cutting
Some desserts are better hot, and some are better cool. These fall into that latter group. I highly recommend letting the blondies cool down completely before removing them from the pan and digging in.
Once they’re cool, they’ll also be easier to cut! I cut mine into 16 equal sized (well, almost equal, it’s hard to get it perfect haha) squares.
How to Store Leftovers
You can either store leftovers in an airtight bag or container on the counter for 2-3 days, or in the fridge for up to one week.
Remember what I said about these tasting better when cooled down? Well they’re also really good right out of the fridge so you can’t go wrong storing them there!
Did you Make this Recipe?
If so, happy to hear it! Feel free to leave a rating or comment with some feedback. Or take a picture and tag or send it to me on instagram @toppedwithhoney. Looking forward to seeing your chewy and delicious almond butter blondies!
Want more dessert? Well, I recommend this giant, gooey skillet chocolate chip cookie.
Must Try Nutella Swirled Almond Butter Blondies
Equipment
- 9×9 Baking Dish
Ingredients
- ¾ cup almond butter
- ⅔ cup coconut sugar
- ¼ cup melted coconut oil
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- ¼ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 3 Tbsp Nutella or chocolate hazelnut spread of choice
Instructions
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper.
- In a large bowl, whisk together the almond butter, coconut oil, and coconut sugar until fully combined. Then add in the eggs and vanilla and continue whisking vigorously until the mixture is very smooth, glossy, and sugar dissolved into the batter (1-2 minutes of whisking).
- Add the flour, baking soda, and salt to the bowl. Continue whisking until they are fully combined.
- Transfer the batter to your prepared baking dish, spreading evenly to cover the bottom.
- Drizzle the nutella over the batter. There’s no need to go with a certain pattern or make it look pretty! I like to take a spoon and drizzle it in long rows across the pan, with a few larger clumps here and there.
- Using a butter knife, swirl the nutella with the batter.
- Bake the blondies for 22-25 minutes, or until the edges are browned. It’s okay if the center still looks a little undone when you pull it out, as they’ll continue to bake when removed from the oven.
- Let the blondies cool completely before removing them from the pan. Using a square, cut them into 16 squares and enjoy!
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