Chewy Chocolate Chip Blondies
Servings 9 blondies
Ingredients
- 6 tbsp (86g) butter
- 1 egg
- ⅓ cup (54g) coconut sugar
- 1 tablespoon (14g) vanilla extract
- 2 cups (223g) almond flour
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (80g) dark chocolate chips or chunks
- Vanilla ice cream (optional)
Items you can prep ahead (optional)
- Mix together the dry ingredients (flours, baking powder, baking soda, and salt).
Instructions
- Preheat the oven to 350F. Grease a 9x9 or 8x8-inch baking dish with butter or oil.
- In a medium microwavable blow, add the butter and microwave it in 15 second increments until just melted. Let it cool for a couple minutes if it gets super hot. Add the egg and whisk until smooth. Add the coconut sugar and vanilla and whisk again until combined.
- Stir in the almond four, baking powder, and salt until thoroughly combined. Stir in the chocolate chips. Transfer to the baking dish and spread out into an even layer.
- Bake for about 20-25 minutes, or until the edges are a deep golden brown and the top is light golden brown.
- Let cool for at least 30 minutes before slicing. Since they are gluten-free, they can be a bit crumbly. The longer you wait to slice them, the better! Serve warm topped with ice cream.
Notes
Substitutions:
- To make gluten-free, substitute the flours with 2 cups of all-purpose 1:1 gluten-free flour mix.
- To make dairy-free, substitute the butter with 6 tablespoons of melted coconut oil.
- To make vegan, see above + try this using 2 flax eggs.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Leftovers + Repurposing:
- Reheat leftover pancakes in the toaster or toaster oven. It gets them nice and crispy!
- These taste really yummy on their own so they make a really delicious snack.