When it comes to having a food blog, it is easy for me to post original recipes of what we are eating for dinner or making for lunch. I feel pretty confident when I throw together familiar ingredients what the outcome will be. I also like the freedom of adding whatever I feel like at the moment, and that no two dishes ever really taste exactly the same.
Baking, on the other hand, is a different story. I enjoy baking just as much as I do cooking our every day meals, but I feel obligated to stick to a recipe when I bake. When it comes to baking, I usually measure with accuracy because I fear a flat cookies or dry bread if I don’t.
But today I was in the mood for a Sunday splurge and I didn’t want to stick to the rules of a recipe. Yep, I ventured out and like a true food blogger made up my own. 🙂 Of course, I did measure because I wanted to share my recipe with you. It felt so freeing to mix together whatever I felt like and luckily it was not a flop.
These almond butter chocolate chip cookie blondie bars were a home run. Ok that name is a little long but they do have almond butter which gives them a dense, fudgy quality (along with some protein and healthy fats). They have the brown sugar and butter thing going on (hello blondie). And when I splurge on a Sunday you know chocolate chips are going to be involved (I heart dark chocolate).
Yes I will be making these again. Next time I will be playing with sugar amounts, subbing in coconut oil and trying out different flours because I am a total nerd and love doing this kind of stuff. I will keep you posted with updates as I go!
- ½ c salted butter
- 1 c brown sugar
- ⅓ c almond butter
- 1 large egg
- 1 tsp vanilla
- ½ c whole wheat flour
- ½ c unbleached all purpose flour
- ¾ c dark chocolate chips
- In a small saucepan over medium heat melt butter and add brown sugar, stirring to combine.
- Remove from heat and add almond butter.
- Add egg and vanilla and mix until smooth.
- Stir in flours until combined.
- Add chocolate chips.
- Pour in a parchment lined 7x11" pan. (Sorry I just realized this is one of my random sized pans. An 8x8 will also work but it may need an additional couple of minutes of baking time.)
- Bake at 375 for 20 minutes. Allow to cool in pan for 5 minutes before removing bars but pulling up the parchment paper. Allow to cool on parchment paper for at least 10 minutes before cutting into squares.