Maple cinnamon almond blondies

Here’s a gooey (if you don’t overbake it) adaptation of this lovely recipe.

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 Batter:
6 tablespoons melted butter
1/2 cup maple syrup (“ah, this could be breakfast”), or maybe more like 3/4 cup (“THIS IS DESSERT YOU ORGANIC HIPPIES!”)
1 tsp vanilla
3 eggs
2 1/2 cups almond meal
1/2 tsp coarse salt
1 tsp baking powder
1 tsp cinnamon

Cinnamon-sugar mixture:
1 tbsp cinnamon
1 tbsp coconut (or maple or brown or regular) sugar
generous dash coarse salt

Whisk together the wet stuff (butter through eggs), then mix in the remaining dry batter ingredients.

Spread into a well-greased 8×8″ pan.

Create the cinnamon-sugar mixture, and sprinkle gently over the batter. Swirl with a fork until nice and damp.

Bake at 350 degrees for 20+ minutes, or until lightly browned and a toothpick poked in the middle shows damp crumbs. Try not to overbake!

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