Almond Butter Blondies

For the Almond Butter Blondies:

Ingredients Preparation
  • 345g
    unsalted butter
  • 350g
    Almond Butter - Natural Roasted - Six 6.5# cans
  • 500g
    granulated sugar
  • 190g
    whole eggs
  • 10g
  • 435g
    all-purpose flour
  • 2g
    baking powder
  • 12g
    Kosher salt
  1. Grease one half-sheet tray, line with parchment paper, and grease the paper.
  2. Cream the butter and almond butter together until combined.
  3. Add the sugar and continue creaming until the mixture is fully homogenized.
  4. Gradually add the eggs and vanilla. Mix until thoroughly combined.
  5. Sift the dry ingredients together and add to the creamed mixture in a few additions; mixing well after each one.
  6. Spread the blondie batter evenly on the sheet tray.
  7. Bake at 275°F for approx. 25-30 minutes or until a toothpick inserted in the middle come out clean.

For the Ganache:

Ingredients Preparation
  • 400g
  • 200g
    Almond Butter - Natural Roasted - Six 6.5# cans
  • 300g
    heavy cream
  • 10g
    vanilla extract
  • 2g
  1. Melt the chocolate to 35°C.
  2. Add the Almond Butter and mix until combined.
  3. Meanwhile, warm the heavy cream to 40°C.
  4. Pour the cream over the chocolate mixture.
  5. Emulsify ganache with an immersion blender.
  6. Spread evenly over the blondie base.

For the Crunch Topping

Ingredients Preparation
  • 30g
    Almond Brittle Crunch - 30# carton
  • 40g
    Butterscotch Coconut Crunch - 30# carton
  1. Sprinkle crunch topping on top of the almond butter ganache immediately; press down gently if necessary.
  2. Let the ganache set completely in the cooler before cutting the almond butter blondies.

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