Fudgy Almond Butter Blondies

Fudgy almond butter blondies with coconut flour and maple syrup. One bowl recipe with soft centers and rich flavor. Ready in under 1 hour.

I chose to make these almond butter blondies on a quiet afternoon when I wanted a bake with depth and comfort. Almond butter brings warmth and balance. Coconut sugar adds a gentle caramel note. Maple syrup rounds the edges. The result feels familiar and steady. My kitchen smelled rich and inviting while they baked.

I like this recipe because it respects simple ingredients. One bowl keeps the process calm. Cleanup stays easy. The texture lands soft and dense in the center with lightly crisp edges. Each square cuts clean. Each bite feels satisfying without excess sweetness.

My family responded fast. Plates came back empty. Requests followed before the pan cooled. These blondies disappeared over coffee and again later with tea. They suit a slower pace. They reward patience. They fit well into everyday life.

Questions You May Have About This Recipe

Do these blondies taste strongly of almond butter
The almond flavor stays smooth and balanced. Coconut sugar and maple syrup soften the profile.

Are these blondies gluten free
Yes. Coconut flour replaces wheat flour and keeps the crumb tender.

Do I need a mixer
No. A bowl and spoon handle the full recipe.

Are these overly sweet
No. The sweetness feels measured and even.

Q. How should I store leftovers
A. Keep them in an airtight container at room temperature for 2 days or refrigerate for 5 days.

What You Need To Make Fudgy Almond Butter Blondies

Almond butter

Coconut flour

Coconut sugar

Pure maple syrup

Eggs

Vanilla extract

Baking soda

Salt

Chocolate chips

How To Make Fudgy Almond Butter Blondies

Heat the oven to 350 degrees F.

Line an 8 inch square pan with parchment paper.

Stir almond butter coconut sugar and maple syrup in a large bowl.

Add eggs and vanilla. Stir until smooth.

Mix in coconut flour baking soda and salt.

Fold in chocolate chips.

Spread batter evenly in the pan.

Bake for 22 to 25 minutes.

Cool fully before slicing.

Tips

Use natural almond butter with no added oils.

Let the blondies cool fully for clean slices.

For deeper flavor toast the coconut flour lightly before mixing.

Line the pan fully for easy removal.

Reader Reviews

⭐⭐⭐⭐⭐ “Rich and comforting. Perfect with afternoon coffee. I made them twice in one week.” Linda M

⭐⭐⭐⭐⭐ “Simple method and great texture. Not too sweet which I appreciate.” Carol B

⭐⭐⭐⭐ “Lovely flavor and soft center. Next time I will add a few extra chocolate chips.” Janet R

⭐⭐⭐⭐⭐ “My family finished the pan in a day. Easy and dependable recipe.” Susan H

⭐⭐⭐⭐ “Dense and satisfying. Ideal for smaller portions.” Margaret T

Printable Recipe

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