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!
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.
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!
waaaay too sweet
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!
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!
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!
I love this recipe. I have an issue of them just crumbling. Would addition of another egg help hold it together?
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 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!!!
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!
These blondies are delicious! Moist, chewy, gooey and make again for sure.
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!
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!
When you used the stevia, was it the same amount or quantity?
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.
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!