Friends, I was born a blondie fan.
Tryin’ to bake some blondies, and doin’ the best I can.
And when it’s time for eatin’,
I hope you’ll understand,
that I was born a blondie fan.

Forgive the musical parody. Just swirl up these Almond Butter Blondies. It is worth it!

1 Stick Unsalted Butter, Room Temperature (Kerrygold)
1 Cup Light Brown Sugar
1 Egg, Room Temperature
2 Tsp. Vanilla Extract
1 Cup Unbleached, AP Flour
1 Tsp. Kosher Salt
½ Tsp. Baking Soda
¼ Tsp. Baking Powder
½ Cup Almond Butter
½ Cup Leftover Chocolate Frosting (Optional)

Preheat oven to 350°F
Prepare an 11×7 OR an 8×8 pan with butter or baking spray (I used a glass pan so be mindful of the baking time if a metal pan is used)
Sift together the flour, salt, baking soda, and baking powder, set aside
Melt the butter in a large skillet on high heat
Once the butter is melted, allow it to come to a bubble and brown til it gives off a slightly nutty aroma
Turn off the heat and whisk in the brown sugar
Stir in the vanilla extract
In a small bowl, whisk up the egg and add a couple spoonfuls of the melted butter and sugar and mix them together before adding it all back into the pan with the rest of the butter and sugar
Whisk in the dry ingredients with the wet ingredients directly in the pan until it all comes together
Use a rubber spatula to spread the batter into the baking pan
Dollop almond butter and chocolate frosting across the top then use a knife to swirl everything together
Bake 25 minutes (give or take) until the edges are crisp and the center is no longer super wobbly

Allow to cool some reasonable amount of time before cutting into squares or whatever shape is desired!

If you do not have leftover chocolate frosting from a double chocolate cake, substitute Nutella, chocolate chips, or leave the chocolate component out altogether.