Breakfast Blondies


  • 6 Tbsp. unsalted butter, plus more for pan
  • 1 cup chopped nuts, such as walnuts, hazelnuts, and/or pecans
  • ¾ cup creamy unsweetened almond butter
  • ½ cup pure maple syrup
  • 2 Tbsp. flaxseed meal
  • 2 tsp. vanilla extract
  • 1 tsp. kosher salt
  • ½ tsp. baking powder
  • 3 large eggs


  • Preheat oven to 350°. Line an 8×8″ baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.
  • Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.
  • Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.
  • Remove blondies from pan using parchment overhang. Cut into squares.


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