I have always been and will forever be a corner piece gal. The gooey middle squares of blondies and brownies are good, but nothing compares with their crusty outside counterparts. Therein lies the problem with bar desserts: there are only four corner pieces. Or so you thought.
The other day I was browsing through my BlogLovin’ feed, and I came across Oh Ladycakes’ almond butter and chocolate blondie recipe. Um…can I get a yum up in here? I immediately scavenged the pantry for all of the ingredients and got out my square 8 by 8 baking pan, when I realized that this recipe would forever change my brownie/blondie baking life forever. Ashlee geniusly baked her blondies in a loaf pan, creating an edge around each blondie. I was absolutely blown away by the outcome of this dessert that I had to give my own rendition a try.
My version includes Barney Butter’s Honey Almond Flax variety, local honey, and white whole wheat flour. Despite the healthier substitutions I made in this recipe, these bars came out with that signature brownie/blondie crust that is irresistible to any dessert addict. I also love that this recipe makes only eight blondies, as it makes the perfect amount that I can finish them off all in one week without having to freeze any. I don’t think my poor freezer can hold any more of my baking creations without spilling out all over my kitchen floor. I suppose my problems could be a whole lot worse.
Let me know if you give these bars a try and tag me on instagram with your lovely creations! (@thedancingfoodie27)
- ½ cup Honey Almond Flax Barney Butter
- ½ cup honey
- ¼ cup almond milk
- 1 tbsp corn starch
- 1 tsp vanilla extract
- 1 cup white whole wheat flour*
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup crushed pistachios for topping
- Preheat oven to 350.
- In a large glass bowl, combine almond butter, honey, and almond milk. Microwave for about 30 seconds or until smooth. Stir in vanilla
- Add in cornstarch and stir for 30 seconds.
- In a separate bowl, combine the baking powder, flour, and salt. Slowly mix into the wet ingredients.
- Pour into a parchment lined 5 by 8 loaf pan. Top with crushed pistachios and sea salt.
- Bake in the oven for 22-25 minutes or until the edges are slightly brown. Be careful not to overbake.
- Let the pan cool completely before cutting into bars.
Store bars in an airtight container for up to a week. (But trust me, they won't last that long!)
Recipe adapted from Oh Lady Cakes