Grain-Free Dark Chocolate Chunk and Blackberry Blondies
Ingredients
- I cup [aflink u="http://amzn.to/2n7gSFU"]unsalted creamy almond butter[/aflink]
- 1 large egg, beaten lightly
- 1/2 cup [aflink u="http://amzn.to/2mk8wdW"]coconut sugar[/aflink] (you can sub in [aflink u="http://amzn.to/2m00vsP"]Swerve[/aflink] or [aflink u="http://amzn.to/2mk4fr9"]Monkfruit Sweetner[/aflink] to make them low carb!)
- 1 Tbsp. [aflink u="http://amzn.to/2m01cCr"]vanilla extract[/aflink]
- 1/2 tsp. baking soda
- 1/4 tsp. [aflink u="http://amzn.to/2lZZqRJ"]sea salt[/aflink]
- 1/2 cup roughly chopped dark chocolate
- 1 cup fresh blackberries
- [aflink u="http://amzn.to/2mmE8Bc"]Course sea salt[/aflink], to top (optional, but SUPER delish!)
Instructions
- Preheat the oven to 350 degrees. Line a brownie pan with parchment paper. The parchment paper should stick out over the edges of the pan creating a kind of sling that you'll be able to use to remove your blondies from the pan once they're cooked.
- Add the almond butter, egg, sugar, vanilla extract, baking soda and sea salt into a large mixing bowl. Stir together until everything is evenly and throroughly combined. Fold in the chocolate chunk and the blackberries gently. If you are too harsh, the blackberries will burst and produce a more purple and jammy result.
- Add all of your batter to the brownie pan lined with parchment paper. Spread out the blondies evenly in the pan. Sprinkle the top wih a couple of pinches of course sea salt. Bake in the oven for 20-25 minutes, or until the blondies are golden brown on top. The middle should be semi soft, but not liquid. The blondies will firm up slightly as they cool.
- Use the parchment paper sling to remove the blondies from the hot pan. Allow the blondies to cool on the parchment paper for 30 minutes. After they have cooled, cut them into squares and serve! Enjoy!
