Almond Butter Blondies

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Almond Butter Blondies

For the Almond Butter Blondies:

Ingredients

  • 345g      Unsalted butter
  • 350g      American Almond® almond butter
  • 500g      Granulated sugar
  • 190g      Whole eggs
  • 10g        Vanilla extract
  • 435g      All-purpose flour
  • 2g          Baking powder
  • 12g        Kosher salt

Directions

  1. Grease one half-sheet tray, line with parchment paper, and grease the paper.
  2. Cream the butter and almond butter together until combined.
  3. Add the sugar and continue creaming until the mixture is fully homogenized.
  4. Gradually add the eggs and vanilla. Mix until thoroughly combined.
  5. Sift the dry ingredients together and add to the creamed mixture in a few additions; mixing well after each one.
  6. Spread the blondie batter evenly on the sheet tray.
  7. Bake at 275°F for approx. 25-30 minutes or until a toothpick inserted in the middle come out clean.

For the Ganache:

Ingredients

  • 400g   Callebaut® W2 white chocolate
  • 200g   American Almond® almond butter
  • 300g   Heavy cream
  • 10g      Vanilla extract
  • 2g        Sea salt

Directions

  1. Melt the chocolate to 35°C.
  2. Add the Almond Butter and mix until combined.
  3. Meanwhile, warm the heavy cream to 40°C.
  4. Pour the cream over the chocolate mixture.
  5. Emulsify ganache with an immersion blender.
  6. Spread evenly over the blondie base.

For the Crunch Topping:

Ingredients

  • 30g      American Almond® almond brittle crunch
  • 40g      American Almond® butterscotch coconut crunch

Directions

  1. Sprinkle crunch topping on top of the almond butter ganache immediately; press down gently if necessary.
  2. Let the ganache set completely in the cooler before cutting the almond butter blondies.

Recipe courtesy of American Almond® – www.americanalmond.com