Almond Flour Blondies! Chewy, gooey, and filled with delicious morsels of chocolate, white chocolate, and pecans!
If you had to choose between blondies or brownies which side would you be on?
I have to say that I’m usually a chocolate loving girl – but I’d take one of these blondies over a brownie any day! Thy are chewy, decadent and rich.
This is my Mom’s blond brownie recipe and it was the very first thing I learned to bake. To this day I still make them and people go crazy for them! Nobody will guess these are gluten-free.
I converted my Mom’s recipe to be gluten-free with fantastic results.
I use almond flour in these bars, and they taste just as delicious as the ones I made growing up.
These blonde brownies are chewy, gooey, and filled with delicious morsels of chocolate, white chocolate, and pecans.
You can also make these with any gluten-free all-purpose flour you like with great results. It is a really forgiving and easy recipe.
Feel free to switch up the mix-ins to whatever you like. Walnuts, dark or milk chocolate chips would all be delicious.
Almond flour makes baked goods so delicious, and these are no exception. These blonde brownies are one of my go-to dessert recipes!
More Almond Flour Baked Goods:
Almond Flour Chocolate Chip Cookies
The Best Almond Flour Sugar Cookies
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Almond Flour Blondies {Gluten-Free, Dairy-Free Option}
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Prep Time: 10 min - Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 20-24 squares
Prep Time:
Yield:
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Almond Flour Blondies! Chewy, gooey, and filled with delicious morsels of chocolate, white chocolate, and pecans!
Ingredients
- 1/2 cup butter (coconut oil will work for dairy-free)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup white chocolate chips (for dairy-free, use 2 cups of dairy-free chocolate chips)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350F. Lightly grease a 9×13 baking pan.
- In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.
- Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.
- Pour the dough into the greased baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!
they look delish!
I’m so glad to have found your site. One of my sons is gluten, dairy and egg free. I’d love to make these blondies. How do you think flax gel substituted for the eggs will work in them?
I haven’t tried it so I couldn’t say! I think that might work though. I would add a tablespoon or so of whole psyllium husks in along with the flax as a binder.
So, I tried it tonight with flax eggs and just now saw the suggestion of psyllium husks as a binder (haven’t used them before). My husband gave them the thumbs up. They are very sweet and the sugars caramelized a good bit with the butter. I think that next time if I make them I will maybe add in a bit of oat flour to pull it all together. That said, still very tasty!
★★★★
Wow, these look amazing. Definitely going to try these out!
I see at the beginning you said to grease a 9×13 “baking dish”, but at the end you say place batter in on a “baking sheet”. Does it make a difference? I baked mine in a baking dish and it didnt seem done. So I lowered the temp to 325 and baked it longer. They are delicious by the way. 🙂
That was a typo! It is a 9×13 baking dish. Glad you liked them!
How many blond ies does this recipe yield?
Would it be possible to substitute coconut sugar for the brown and white sugar? I don’t eat refined sugar.
Yes…I sub ALL the sugar with coconut sugar. It’s amazing.
★★★★★
OMGosh love these so so much. It’s a family favorite and people we make them for cannot believe they are gluten free. Thank you. Next, up snicker doodles!!
Hi
Great recipe
can you confirm how many calories these are?
Best blondie recipe ever! I find myself making them at least once a week…it is mine and my boyfriend’s new favorite treat! 🙂
I substituted sugar with pure maple syrup & coconut sugar and they turned out great!
I baked these for a school staff lunchen. I didn’t tell anyone that they were gluten free and the entire dish was gone before my lunch period!! I baked them as directed, let them cool overnight and sliced them in the morning. When I took one out they were way underdone!! I actually ended up putting them back into the oven and baking them again so that they could finish cooking. They turned out great and I will definitely make again, but will alter the cooking time/temp to be sure they are done the first time 🙂 This was my first attempt at gluten free baking and now I can’t wait to try other recipes.
Amazing healthy cake i have tried so far .Thank you ! I have replaced the butter with coconut oil and regular sugar with coconut sugar it came out great and the house smelled heavenly too 🙂
Great! I’m glad it turned out!
I just made them for the second time! Instead of chocolate chips, I used marzipan and nougat (and a bit of clotted cream fudge). My “batter” turned out pretty dry and crumbly, though. I had to kind of press it into the pan rather than pouring it… Is it supposed to be that way or did I do something wrong? The results are lovely anyway 😀
The best brownies I have ever tasted. I was nervous cooking w almond flour but it is moist and yummy. I used peanut butter chips and semi sweet chocolate chips, walnuts.
Could you possibly provide me with the UK measurements for this recipe please!!
These are incredible. Amazing. I made for a party – didn’t mention they were gluten-free – and they were easily the favored food of the night. THANK YOU! Will makes these again and again and again!
Just made these for the restaurant, I get a fair amount of gluten-free guest and have 10 lbs of almond flour that has been stagnant in dry storage for a couple of years,. Seemed like a no brainer!
Just made these and I would say that they were a huge success, as my sister who is a self-proclaimed “sugar disliker” and my dad who generally disses anything gluten free completely polished off the batch. The flavor was amazing, but the only thing, in my opinion, was that they were a bit crumbly….not dry, just crumbly…..any thoughts as to what I could do to remedy that next time?
I’m so glad you liked them! You can add 1/4 teaspoon xanthan gum to this recipe to help the bars hold together more.
OMG thank you! Used Stevia instead of sugar and used coconut oil instead of butter…..they are fabulous!
I’m glad it worked out for you to use stevia! Thanks for letting us know!
Amazing Blondies!!!!! I have been trying to convert to a vegan this year. So I started with the thing I love the most….. Desserts. Changing the brown sugar and white sugar to coconut sugar and maple [to completely veganize it (a word I made up)]. They hit my sweet tooth in a way i never knew it could. Absolutely amazing.
Do you mean Paleo-ize? Because the sugars are already vegan and the eggs/butter are not.
Just a note these are not vegan or paleo. They have too much refined sugar to be paleo. There is a note in the recipe for how to easily make these dairy-free. (Keep in mind eggs are NOT dairy – I get comments about that frequently.) I make my recipes adaptable to dairy-free because many people with celiac disease or food allergies also react to dairy. It would love to know how they turn out with an egg substitute to be vegan though!
These blondies are delicious! Moist, chewy, gooey and make again for sure.
Omg I just made your blondies. Great recipe. I tweaked it a bit to make it more sugar free. I used coconut sugar in place of brown sugar and truvia in place of white sugar.
So great to know that worked! Thanks Janice!
I was looking for something to quench my sweet tooth tonight and found your recipe. I didn’t have any chocolate but thought this would be good even without them. I found salad toppings of slivered almonds and cranberries and added a cup of those in place of the chocolate and omitted one of the tsps of vanilla for almond extract. They turned out SO good!!!
I will give them an 10 out of 10 for taste, I give them 1 out 10 for texture. I followed recipe exactly. Why did mine turn out to dry and crumbly? I can always add another egg, or a little oil, but then I could of just made regular, boring brownies.
I love this recipe. I have an issue of them just crumbling. Would addition of another egg help hold it together?
Sounds like a great recipe and I can’t wait to make them.What size eggs should I use?
I use large eggs! I hope you like them!
Hey, these blondies are looking very delicious. I am fond of cooking new things, I will definitely make it. Moreover, your way of describing the quantity of ingredients is admirable. Keep posting!
Thanks!
Yum!! I made these for friends and they raved about them. I used coconut sugar in place of the white sugar and a little less than 2 cups of enjoy life chocolate chips. I pulled them out after 25 minutes and was surprised to find that the entire middle was moving and runny, so I reduced the heat and baked for another 15 minutes or so. They came out wonderful!
waaaay too sweet
Just made these for thanksgiving and they are yummy! I followed recipe almost exact – I used 1 cup of light brown sugar and didn’t add any white sugar – i put 1/3 cup daily free choice chocolate chips and 1/2 cup coconut oil and baked in a square glass pan at 350 for almost 30 minutes. THANK YOU!
I’m happy they turned out for you!
They taste good, but not worth the extra calories. Wish I would’ve added the macros BEFORE chowing down on them almost 400 calories for a good 3 bites.
Hi there, these blondeis are the best. I would love to add coconut flour to it. Have you tried that, and if so how much did you add to it. Thank you so much!Tarryn
Great recipe but be sure to use metal pan and not Pyrex. Mine took forever to cook at the bottom… ended up overcooking the chocolate trying to get them to cook through! So much sugar though – everyone still ate them even with the over cooked chocolate.
Great recipe, I toast the nuts and I also toast coconut and add that ass well. I do t usually have white chocolate chips so I just increase the chocolate if I am in that mood
Excellent! I used Splenda and Splenda brown sugar blend instead. Turned out great! Thank you so much!
Great to know it works with Splenda!
I’ve just made these for a friend who also can’t eat chocolate so I left it out and just used chopped walnuts and the 1/4 teaspoon xanthum gum (recommended in the comments for a less crumbly texture). Converting the measures to metric was tricky as each recipe ingredient converted differently, sugar/flour/nuts/butter but the result was a lovely sticky cake which was a hit with everyone.
These are absolutely delicious! They are my husband’s and my new favorite dessert!
★★★★★
I will try these for a funeral celebration at our church this Saturday.
Many people … now … have diabetes or are gluten free.
Thank you.
Made these for a housewarming. I added coconut flakes and yellow raisins, also sub’ed butter w/ coconut oil. Really moist and delish!
★★★★★
Hi. I made this recipe last night and the flavor is amazing. My blondies turned out so gooey that they don’t hold their shape well at all. The top is nice and golden, so is there something to try when I make these again ???
Thank you so much for sharing this recipe.
Sincerely,
Robin Welle
What are the nutrition details for this recipe….I used butter, chocolate chips and pecans.
Thanks
Robin
These were incredible! My 12 y.o. made this for friends who are gluten and dairy-free, and we are all hooked! Simple, healthier and delicious. Thank you for sharing your mom’s recipe!
★★★★★
Glad you enjoyed them! 🙂
I made these almond flour blondies today. I used maple syrup instead of white sugar, & coconut sugar over light brown. The dough was creamy & moist.
I used a muffin tin because I wanted as much crunchiness as possible.
Yum! Crunchy, chewy, soft chocolate,& pecans for texture.
I made the almond flour blondies today. I used maple syrup over white sugar & coconut sugar rather than light brown. Only dairy-free semi-sweet chocolate chips & pecans. The dough was creamy & moist.
I used a muffin tin to bake because I like the all-over crunchiness.
They are crunchy, chewy, soft-chocolatey & texture from the pecans. They are so much better than gluten’ed baked items.
These are SO good!!!! I used the coconut oil, dairy free chocolate chips, and pecans. Addicting!!
Can you freeze these?
Yes you can freeze them! 🙂
These are my ALL TIME favorite! I’m a blondie girl myself and these don’t even taste gluten-free.
★★★★★
Just discovered gluten free brownies with almond flour and now blondies! These are wonderfully rich. Next time I’m going to trade out the chocolate chips for butterscotch chips!
Thanks for such a winner!
★★★★★
I just made these. They taste delicious, but they came out so gooey. Only the very edges were firm. The knife came out clean when I tested after 25 mins in the oven. I double checked the recipe and don’t know what went wrong.
★★★
Thank you so much for sharing your recipe! we love them! I am doing my second batch today! I cut down the sugars to our preference and added oats instead of pecans bec that’s what is available to us and it turned out good! Thanks again and will try your other recipes.
★★★★★
These are my go-to sweet snack now. I always double the recipe and sub 2 C coconut sugar for the total white and brown sugars in the recipe. I omit the choc chips but keep the pecans and sometimes add cinnamon. We call them Snickerdoodle Blondies. Thanks for a great recipe!
★★★★★