Maple Frosted Almond Butter Blondies

Maple Frosted Almond Butter Blondies

Ingredients

Makes 16 blondies

Blondies

1 large egg, at room temperature

1 cup creamy almond butter (I used Barney)

½ cup brown sugar (I used coconut sugar to keep the recipe paleo)

1 teaspoon vanilla extract

½ teaspoon baking soda

¼ teaspoon fine grain salt

¾ cup dark chocolate chips

Frosting

¼ cup maple syrup

3 tablespoons coconut oil (or butter)

1 ½ tablespoons milk (your choice of milk, I used almond milk)

1 cups powdered sugar (use this recipe to make powdered coconut sugar and keep the recipe paleo)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Lightly grease a 8x8-inch baking pan, line the pan with parchment paper, and lightly grease the parchment paper. This will make blondies removal much easier. Set aside.

In a medium bowl combine egg, almond butter, sugar, vanilla extract, baking soda, and salt. Stir with a wooden spoon until a thick batter forms.

Fold in chocolate chips.

Scoop batter into the lined baking pan, and using a spatula spread it evenly.

Bake for about 20 minutes, or until the top is golden.

Remove from the oven and let cool completely.

When blondies have cooled completely make the frosting.

Heat maple syrup in a medium saucepan over medium-high heat. Bring to a boil, lower to simmer and cook until reduced to ½ cup, about 5 minutes.

Remove from the heat and stir in coconut oil and milk.

Whisk in sifted powdered sugar and mix until smooth and shiny.

Pour over blondies and spread out with a spatula.

Let the frosting set before slicing into 16 squares.

Store blondies in an airtight container in the refrigerator up to 1 week.