Almond Blondie Bars Recipes

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ALMOND FLOUR BLONDIES {GLUTEN-FREE, DAIRY-FREE OPTION}



Almond Flour Blondies {Gluten-Free, Dairy-Free Option} image

Almond Flour Blondies! Chewy, gooey, and filled with delicious morsels of chocolate, white chocolate, and pecans!

Provided by Erin Collins

Categories     Dessert     Snack

Time 35m

Number Of Ingredients 11

1/2 cup butter (coconut oil will work for dairy-free)
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 cup white chocolate chips (for dairy-free, use 2 cups of dairy-free chocolate chips)
1/2 cup chopped pecans (optional)

Steps:

  • Preheat the oven to 350F. Lightly grease a 9x13 baking pan.
  • In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
  • Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
  • Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

Nutrition Facts : Calories 222 kcal, Carbohydrate 22 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 101 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

ALMOND BLONDIES



Almond Blondies image

These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 10

2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped almonds

Steps:

  • Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND BLONDIE BARS



Almond Blondie Bars image

This recipe's rich caramel and almond flavors make these for a wondefull eating experience. Found on odense.com originally. They are delish!!!!

Provided by Manami

Categories     Dessert

Time 40m

Yield 1 baking pan

Number Of Ingredients 10

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
7 ounces odense almond paste
3/4 cup chocolate chips
1/4 cup toasted & chopped almonds
4 ounces butter
3/4 cup light brown sugar
1 large egg
1 -2 tablespoon Amaretto

Steps:

  • Preheat oven to 350ºF and butter and 8x8" baking pan.
  • Sift the flour, baking powder and salt into medium bowl.
  • Grate the almond paste(using the large hole side of the box grater)into the flour; add the chocolate chips and almonds.
  • Mix well until all ingredients are coated with flour.
  • Rub the flour together with fingertips separating any pieces of almond paste that may have stuck together.
  • Melt the butter and while still hot, beat into sugar using an electric mixer.
  • Beat on high until sugar is diessolved and mixture is smooth, not granular.
  • Add the egg and Amaretto(I used 2 tablespoons); beat until well mixed.
  • Stir in the flour mixture just until incorported.
  • Spoon into prepared pan and bake for 25-30 minutes or until slightly golden and toothpick comes out clean,.

Nutrition Facts : Calories 3744.2, Fat 212.2, SaturatedFat 89.3, Cholesterol 429.8, Sodium 2023.7, Carbohydrate 447.4, Fiber 24.7, Sugar 307.4, Protein 51.9

RASPBERRY-ALMOND BLONDIES



Raspberry-Almond Blondies image

A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 10

9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds, (3 ounces), toasted
1 pint raspberries
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
  • Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.

ALMOND BUTTER GRANOLA BLONDIE BARS



Almond Butter Granola Blondie Bars image

This blondie bar recipe has the dense, chewy texture and brown sugar "must have flavor" of the classic.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 16

Number Of Ingredients 10

2 eggs, beaten
1 cup unsweetened natural almond butter, room temperature
3/4 cup packed brown sugar
1/4 cup butter, melted
2 teaspoons vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons Cascadian Farm™ Farm Stand Harvest organic honey, almond and chia granola
1/2 cup dark chocolate chips

Steps:

  • Heat oven to 325°F. Line bottom only of 8-inch square pan with cooking parchment paper.
  • In large bowl, mix eggs, almond butter, brown sugar, melted butter and vanilla. Add flour, baking soda and salt; mix until blended. Stir in 1/2 cup of the granola and 1/4 cup of the chocolate chips; spread evenly in pan.
  • Bake 33 to 38 minutes or until center is set.
  • In 1-quart saucepan, melt remaining 1/4 cup chocolate chips over low heat, stirring frequently. Drizzle over bars. Sprinkle with remaining 2 tablespoons granola. Cool 2 hours before cutting. Cut into 4 rows by 4 rows.

Nutrition Facts : Fat 3, ServingSize 1 Bar, TransFat 0 g

TOASTED ALMOND BARS



Toasted Almond Bars image

This recipe can be made either as blondies (for snacking), or as a tart (for dessert), simply by choosing a different baking pan. But try hard to resist eating either while still warm, as both are at their chewiest best when cooled completely and then refrigerated.

Provided by Doug in Manhattan

Time 3h35m

Yield 8

Number Of Ingredients 9

1 ⅓ cups sliced blanched almonds
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
1 cup light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon almond extract, or more to taste
1 large egg, at room temperature
1 large egg yolk, at room temperature

Steps:

  • Spread out almonds on a rimmed baking sheet or in a 9x13-inch pan.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place almonds in the preheating oven and toast for 10 to 12 minutes to heighten their flavor. Don't let them burn. Remove from the oven and transfer to a plate so they won't continue toasting. Set aside. Keep the oven on.
  • Meanwhile, line the bottom of a 9-inch springform pan with parchment paper that extends 2 inches on both sides of the pan. Center the paper across the loose bottom of the pan and clamp the ring closed over the paper and bottom. Grease springform pan and parchment paper. Refrigerate until needed.
  • Combine flour, baking powder, and salt together in a bowl. Combine sugar, butter, and almond extract in a second bowl. Beat with an electric mixer until light and fluffy and the the sugar is no longer granular. Mix in egg and egg yolk until well combined. Add flour mixture and mix until well combined.
  • Measure 1 cup toasted almonds and fold into the batter until evenly distributed. The batter will be thick. Spread batter evenly into the prepared pan using a spatula. Sprinkle remaining almonds across the top. Place springform pan on a baking sheet for easier handling and to catch any drips.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and set pan on a cooling rack for 10 minutes.
  • Unclamp the pan and carefully removing ring. Then carefully slide the hot metal pan bottom out from under the parchment, pulling the bottom in one direction with a potholder, and the parchment together in the opposite direction using a flap of parchment as the handle.
  • Cool to room temperature on the parchment on the cooling rack, about 30 minutes. Cover and refrigerate until chilled before cutting into bars, about 2 hours.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.1 g, Cholesterol 64.1 mg, Fat 15 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 184.2 mg, Sugar 27.1 g

COCONUT-ALMOND BLONDIES



Coconut-Almond Blondies image

Store these coconut-almond blondies tightly sealed at room temperature for up to a week--they are even better after sitting a day or two, becoming more chewy and deeply flavored.

Provided by Virginia Mott

Time 1h

Yield 12

Number Of Ingredients 11

1 cup dark brown sugar
½ cup coconut oil, at room temperature
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsweetened coconut flakes
½ cup sliced toasted almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.
  • Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.
  • Mix 1 cup plus 2 tablespoons flour, baking powder, and salt together in a medium bowl. Mix into the wet ingredients until combined; mix in coconut and almonds. Spread evenly into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Cool completely before cutting into 12 bars to serve.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 28.9 g, Cholesterol 31 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 10.5 g, Sodium 156 mg, Sugar 18.4 g

ALMOND BUTTER BLONDIES



Almond Butter Blondies image

Make and share this Almond Butter Blondies recipe from Food.com.

Provided by Elanas Pantry

Categories     Bar Cookie

Time 55m

Yield 12 bars, 10-12 serving(s)

Number Of Ingredients 6

1 (16 ounce) jar roasted almond butter
1 cup agave nectar
2 eggs
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate chips (dagoba chocodrops)

Steps:

  • In a large bowl, with a hand blender, mix almond butter until creamy.
  • Mix in agave and eggs.
  • Add salt and baking soda.
  • Mix well with hand blender until all ingredients are thoroughly combined.
  • Mix half of the chocodrops into the batter.
  • Pour batter into a well greased 9 x 12 inch pyrex baking dish.
  • Scatter the other half of the chocodrops on top of the batter.
  • Bake at 325 degrees for 35 minutes.
  • Serve.

Nutrition Facts : Calories 384.5, Fat 33, SaturatedFat 5.8, Cholesterol 42.3, Sodium 463.7, Carbohydrate 20.4, Fiber 2.7, Sugar 11.5, Protein 8.9

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