BREAKFAST BLONDIES

Breakfast Blondies image

Number Of Ingredients 9

6 tablespoons butter, unsalted
1 cup chopped nuts
3/4 cup creamy unsweetened almond butter
1/2 cup maple syrup
2 tablespoons flaxseed meal
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 teaspoon baking powder
3 pieces large eggs

Steps:

Preheat oven to 350°. Line an 8x8" 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.