These Almond Butter Skillet Blondies are an easy one bowl skillet dessert that makes a quick treat for the family, the perfect end to a romantic evening, or maybe both!
Every so often I make a recipe that is so tempting to me that I can’t even make it through a full photo shoot. My will power fails me because I know that every click of the camera’s shutter is taking me one step further from that perfectly warm, oozy almond butter blondie fresh from the oven. The cast iron skillet helps retain that warmth, but it won’t last forever, and so eventually I put up the white flag. I mean, I love to photograph food, but let’s get real, I’m an eater first, and a blogger second.
And that’s a distant second, btw.
This is a great choice for when you feel like indulging yourself, or yourself and a significant other, on whim. It takes just one bowl and a few minutes to whip up, no softening butter, no creaming anything, just a quick whisk and you’re ready to spread it in your skillet and pop it in the oven.
And since these almond butter skillet blondies are meant to be eaten warm from the oven this is pretty much the poster child for instant dessert gratification.
I had meant to bake these blondies in a square pan and slice them up the traditional way, but when I went into my cupboard I realized both of my square baking pans were missing ~ they got sucked up into the Bermuda Triangle of holiday parties…never to be seen again. Sheesh. But everything turned out ok because I think the skillet makes this dish so much more fun to eat. And it kinda gives you permission to dig right in with a spoon, which is a good thing.
But, if you’re more the straight laced type, The blondies can be cooled and sliced like pie, too, it’s up to you.
TIP: Do not over bake this dessert or you will get a crunchy cookie in a skillet, not what we’re going for. If you like, you can even bake it for 5 – 10 minutes less than the stated time, for an extra gooey experience. Make sure your oven temperature is accurate, a few degrees one way or another can make a difference!
Almond butter is such a versatile ingredient in the kitchen that I always keep a jar around in case I feel like making my FLOURLESS ALMOND BUTTER CHOCOLATE CHIP COOKIES, for instance. The almond butter takes the place of both flour and butter in these insanely good cookies. But sometimes I want to get super healthy with my nut butter and I’ll stir some into my OVERNIGHT STEEL CUT OATMEAL.
I based this recipe on an early recipe on the blog, PEANUT BUTTER CHOCOLATE CHIP BLONDIES. I used to make them all the time when my girls were young. They’re good too ;)
- 6 Tbsp unsalted butter, melted
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2/3 cup almond butter
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 1/2 cups dark chocolate chips
- set oven to 350F
- Butter a 9 inch cast iron skillet.
- Whisk together the melted butter, sugars, and almond butter until smooth and creamy.
- Whisk in the eggs and vanilla.
- Stir in the flour and salt, and then fold in the chocolate chips. I like to reserve a few to poke into the top of the batter before it bakes.
- Spread the batter evenly into to skillet, and bake for about 25-28 minutes, just until it's starting to set around the edges, and get a slight hint of golden around the edges, too. Don't over bake, better to take it out too early than too late.
- Enjoy while still warm with ice cream, or let it cool and slice.
Make it your own ~
- Use peanut butter or any other nut butter you like in place of the almond butter.
- You can bake these blondies in a 9×9 square pan if you like, the time should be the same.
- Nuts about nuts? Of course, add chopped walnuts or pecans!
Don’t forget to pin these delicious Almond Butter Skillet Blondies ~