Dirty Blondies
 
Prep time
Cook time
Total time
 
Dana:
Serves: 12-16 squares
Ingredients
  • ½ cup (90 g) cashew butter
  • ¼ cup (60 g) brown butter or coconut oil, melted
  • ¼ cup (144 g) coconut sugar
  • 1 large egg
  • 1 Tbsp (15 ml) vanilla extract
  • 1 cup (96 g) homemade cashew flour
  • 1 tsp (4 g) baking soda
  • ½ tsp kosher salt
Directions
  1. Preheat the oven to 350 F. Lightly coat an 8-inch (20 cm) square baking pan and line with parchment paper. Measure out the parchment paper to cover the width of the longest side of the pan (in this case, it’s even). Make sure it’s long enough to line the entire bottom of the pan, and have a few inches of overhang on either side. In general, when removing baked goods from the pan, use the overhanging parchment paper as handles to lift them straight up and out.
  2. To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Combine the cashew flour, baking soda, and salt in a bowl, and set aside.
  3. In the food processor or high-speed blender, mix the cashew butter, brown butter, coconut sugar, egg and vanilla until smooth.
  4. Stir in the cashew flour, baking soda, and salt.
  5. Spread evenly in the prepared baking pan. You can use an offset spatula to make this process easier. Bake for 18-22 minutes, or until lightly browned.
  6. Let cool in the pan completely for at least 30 minutes before lifting the blondies out of the pan and cutting into 12 or 16 squares.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dirty-blondies/