Blondies... kinda... not really.

Blondies, the weird half sister of brownies... some love them, some hate them. I told John these were blondies... he looked at them and said "but they're brown..." well that's what happens when you use almond butter, whole wheat flour, and apple butter in them I guess.

So these are brown blondies... doesn't sound so appetizing does it... hmmmm ok call them whatever you want but I'm calling them tasty! You might be wondering... apple butter?? Huh??? Let me give you some back story.


I love Musselmans apple sauce and have done some delicious recipes in the past using all their different products. Most recently the wonderful people there sent me a gallon of apple cider and a big jar of apple butter! Of course I had to experiment baking with the apple butter! This is my first recipe using it, but stay tuned because I want to try making a cake using even more of it!


Brunets formerly known as "Tasty Brown Blondies"
adapted from Healthy Food for Living

1/4 cup almond butter
2 Tbs apple butter
1/4 cup sucanat or brown sugar
1 egg
1 cup mashed banana (about 3)
1/2 tsp vanilla
1 cup whole wheat pasty flour
1/2 tsp baking soda
dash salt
1/2 cup chocolate chips

  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper or tin foil so the edges hang over the sides of the pan.
  2. Cream together the peanut butter, apple butter, and Sucanat. Add in the egg and beat until combined. Add in the mashed banana and vanilla; beat until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Stir chocolate chips into the dry ingredients (this step prevents the chips from sinking into the batter).
  5. Gently fold the dry ingredients into the wet until just moistened.
  6. Spoon batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove pan from oven and let cool on a wire rack. Remove the blondies by picking up the edges of the parchment paper and let cool completely; cut into squares and serve.
OK people what would you call these things??

13 chews:

Brownies, blondies.... regardless of what you call them, they look delicious!

Jeanne said...

If they're not blondies are they brunettes?

stephchows said...

Mags they are!

Jeanne you are a genius!! I love it!!

I'd call them delicious! ;) But I'm loving the name brunettes. I don't care what color they are, I LOVE blondies!!

NOM. I love that you call them brunettes! :)

Rachel said...

brunettes = brilliant!
That's sort of what happened to my brownie/blondie bar things a while back. Who cares what color they are, as long as they taste good!

You've found the perfect name for them! :) These look delicious!

Those look awesome! By the way, I used one of the silicone baking pieces you gave me! It worked SO great for cookies! They were soft suckers but still no "gutted" cookies. Woo! Thanks!

Hannah said...

Who cares what you call them, it all sounds good to me! I've gotta try making bar cookies with apple butter now... That idea is too tempting to resist,

Lauren said...

I love the name "brunettes" for these brown blondies!

I'm guessing this recipe was adapted from my White Chocolate, Peanut Butter, & Banana Blondies? If so, your alterations sound delicious! I will have to try them with almond butter and apple butter :)

laurie said...

Great recipe..they look delish!

How about Brunettes have more fun Bars?!

Mimi said...

Hmm, I'd say something like "apple snacking cake." Then again, the name is less important than how simply good these look!

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