Maple Pecan Blondie Swirled Almond Butter Blondies

Phew that’s a mouthful, and perhaps a good tongue twister.

But it’s worth it.

Just like this recipe is worth making two different batters.

Because look at those swirls <3  Swirled desserts hold a special place in my heart because they look amazing and (Shhhhhh) take almost no effort to achieve that perfect swirl.  In the end all swirls are perfect, jiving to the beat of their own drum.  When in doubt, swirl your dessert.  Everyone will be impressed.

The comforting vibes of this dual dessert bar have me feeling all the fall vibes, even if it’s 90 and humid here in Orlando.  I’m cozy just thinking about the nutty goodness in these blondies from the pecans and the pancake like vibes from the maple syrup.  Then there is the nuttiness of the almond butter in the brownies.  I used crunchy to really drive home the combination of the pecans and almonds, but creamy would be pretty dreamy too.

In addition to the fall feels, I get spooky season, trick-or-treat style vibes from these brownies.  They totally belong on a Halloween party spread for kids and adults alike.  That’s another awesome thing about these brownies: they have complexity from nuts and maple that will appeal to adults, but then classic cookie and brownie notes that kids will go crazy for.

Blondies and brownies, pecans and almonds, maple and carob/chocolate, what more could you want???  Except maybe for these to be grain, dairy, and refined sugar free, which they are!  These are worth a mouthful to explain and many more than one to enjoy.

Maple Pecan Blondie Swirled Almond Butter Blondies

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• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 18 bars 1x

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Description

Chewy pecan blondies and decadent almond butter brownies together in one treat.

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Ingredients

Scale 1x2x3x

Brownies

1 cup almond butter (creamy, crunchy, flavored, anything goes! So would any other nut butter)

¼ cup coconut sugar

¼ cup pure maple syrup

1 teaspoon vanilla bean powder

2 large eggs

½ cup carob or cocoa powder

1 tablespoon coconut flour

½ cup carob or dark chocolate chips or chunks

Blondies

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

¾ cup chopped toasted pecans

¾ cup coconut sugar

½ cup olive oil

½ cup pure maple syrup

2 large eggs

1 teaspoon vanilla bean powder

¾ teaspoon sea salt, for sprinkling

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Instructions

Preheat oven to 350 degrees F/325 degrees F convection.  Oil a 9 by 13 inch baking pan.

In a large bowl, make the brownies.  Stir together almond butter, sugar, syrup, and vanilla.  Beat in the eggs one at a time until the mixture is glossy.  Stir in carob or cocoa powder, as well as coconut flour.  Finish with the chips, and set aside.

In another large bowl, make the blondies.  Stir together sugar, oil, and syrup.  Beat in the eggs and vanilla until combined.  Stir in the flour and pecans until combined.

Spread the blondie batter into the prepared pan.  Dollop the brownie batter on top and swirl it in using a knife or spatula.  Sprinkle with the salt and bake for 25-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan before cutting and serving.  Blondies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature for about an hour.

Notes

Blondie Recipe adapted from The Kitchn

Brownie recipe adapted from Ambitious Kitchen