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
Almond Flour Blondies {Gluten-Free, Dairy-Free Option}
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!
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!
Could you possibly provide me with the UK measurements for this recipe please!!
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.
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 😀
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 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.
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!
Hi
Great recipe
can you confirm how many calories these are?
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!!
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.
How many blond ies does this recipe yield?
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!
Wow, these look amazing. Definitely going to try these out!
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!
We like our brownies extra chewy so we use plain gelatin for a more chewy texture and it does help bind everything together!
Yes, they work wonderfully with flax eggs!
they look delish!