My Mom’s blonde brownies have always been one of my very favorite desserts. They were one of the first things I ever learned to bake and people always go crazy for them!
I recently 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. I made these for a get-together with friends who don’t need to eat gluten-free and everyone loved them.
You can switch up the add-ins in this recipe to whatever you please. I love
Nobody would ever guess these are gluten-free. Almond flour makes baked goods so delicious, and these are no exception. I’m sure these blonde brownies will again become one of my go-to dessert recipes!
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 9x13 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.
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?
[…] Almond Flour Blondies {Gluten-Free, Dairy-Free Option} | Meaningful Eats I made these tonight. Except I used coconut palm sugar in place of brown sugar. Thought of using honey in place of white sugar, but then just went with my organic cane sugar. Hope sleeps without me Her sweet dreams surround me, But I'm left out I'll need a fix now To believe, to feel These rooms are dark now These halls are hollow, And so am I She is hard to find now To believe, to see Hope is what we crave, And that will never change So I stand and wait I need a drop of grace To carry me today, A simple song to say It's written on my soul: Hope's what we crave ~ For King & Country – "Hope is What We Crave" Reply With Quote […]
Would it be possible to substitute coconut sugar for the brown and white sugar? I don’t eat refined sugar.
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!!
[…] Adapted from Meaningful Eats […]
Hi
Great recipe
can you confirm how many calories these are?
[…] created these Peanut Butter Chocolate Chip Bars and they are DELICIOUS! I was inspired by this recipe but made some changes as usual. I made a rookie baking mistake in that I started making these […]
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.
[…] http://blog.meaningfuleats.com/almond-flour-blondies-gluten-free-dairy-free-option/ […]
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Could you possibly provide me with the UK measurements for this recipe please!!
[…] Get the recipe here: […]
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!
[…] with love from Meaningful Eats Chocolate Coconut Almond Flour Blondies Save Print Prep time 5 mins Cook time […]
[…] 3. Almond Flour Blondies If your happy place involves you eating ooey, gooey, chewy, chocolatey blondies, then you must try this recipe immediately. These blondies are gluten-free, dairy-free (you can swap butter for coconut oil), easy to make and incredibly tasty. And the best part is that the use of almond flour adds protein, vitamins, nutrients and health fats, so you won’t feel bad about the fact that you can’t stop eating them. […]
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[…] most popular theme when it comes to baking here on the blog. So after some research I tried making these blondies, since it seemed to be the most popular recipe on -the internet-. I decreased the amount of […]
[…] 3. Almond Flour Blondies If your happy place involves you eating ooey, gooey, chewy, chocolatey blondies, then you must try this recipe immediately. These blondies are gluten-free, dairy-free (you can swap butter for coconut oil), easy to make and incredibly tasty. And the best part is that the use of almond flour adds protein, vitamins, nutrients and health fats, so you won’t feel bad about the fact that you can’t stop eating them. […]
[…] 3. Almond Flour Blondies If your happy place involves you eating ooey, gooey, chewy, chocolatey blondies, then you must try this recipe immediately. These blondies are gluten-free, dairy-free (you can swap butter for coconut oil), easy to make and incredibly tasty. And the best part is that the use of almond flour adds protein, vitamins, nutrients and health fats, so you won’t feel bad about the fact that you can’t stop eating them. […]
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.
[…] 1. Almond Flour Blondies […]
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!
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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!