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.
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.