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!
Can you freeze these?
Yes you can freeze them! 🙂
These are SO good!!!! I used the coconut oil, dairy free chocolate chips, and pecans. Addicting!!
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.
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.
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! 🙂
What are the nutrition details for this recipe….I used butter, chocolate chips and pecans.
Thanks
Robin
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
Made these for a housewarming. I added coconut flakes and yellow raisins, also sub’ed butter w/ coconut oil. Really moist and delish!
I will try these for a funeral celebration at our church this Saturday.
Many people … now … have diabetes or are gluten free.
Thank you.
These are absolutely delicious! They are my husband’s and my new favorite dessert!
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.
Excellent! I used Splenda and Splenda brown sugar blend instead. Turned out great! Thank you so much!
Great to know it works with Splenda!
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
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.
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