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  • Writer's pictureSusie Csorsz Brown

Breakfast (and other times) Nut Blondies

Blondies for breakfast? Why, yes thank you! Especially if they are full of fiber and protein as these are. Not to make them sound like a protein bar, I hope, as these are quite tasty.

I'm always on the lookout for a good breakfast option that isn't going to take a long time to throw together but will stay in the boys' stomachs as long as possible, fueling whatever they have going. These bars are a great option. You can make them the night before, or make a double batch and freeze half for another morning. These also pack well so can be a snack option, especially if your kids do after-school sports and need something to get through the long afternoon.

Breakfast Blondies

Yield:16 bars Ingredients

4.5 oz unsalted butter 1.5 oz cream cheese, softened 1 cup chopped nuts, such as pecans, walnuts, hazelnuts, or whatever your favorite. Or a mix of what you have on hand. ¾ cup creamy unsweetened almond butter ⅓ cup pure maple syrup 2 T flaxseed meal 2 T whole wheat flour 2 tsp vanilla extract 1 tsp kosher salt ½ tsp baking powder 3 large eggs


Preheat oven to 350°. Line an 8x8" baking dish with foil. Spray with nonstick spray and set aside.

Cook nuts and 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. To the hot butter, add cream cheese, almond butter, maple syrup, flaxseed, vanilla, salt, flour and baking powder 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.

Cut into squares. Enjoy!

Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

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