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!
Need a small pan, no way does this make enough for a 9×13 pan, and the batter wss very wet. Had to cut them and bake longer. Next time I will add more almond flour. Other than that, they are tasty
A friend made these for me. And I was like, Whaaaaa? These are amazing!! And then had two more. I’m not usually a huge blondie fan because they’re usually kind of heavy. These were so incredibly light – reminded me of a delicious macaroon. She used coconut oil instead of the butter. I’ll definitely be making these!! Thanks!! Can’t wait to try your other recipes!
Mine came out too oily. Could I have not used quite enough almond flour?
I am seeking recipes – gluten free- that do not use almond flour ( due to nut allergies). Can tapioca flour be used at the same measurement as all purpose flour?
Thank you very much for this recipe. We have been making the recipe with „Coffe Flax Eggs“, instead of using eggs. We use ground flax seeds and steep them in strong coffee, allowing the mixture to become glutinous before adding it. They are absolutely delicious. This also works well for your almond flour chocolate chip cookies!
Thank you for sharing
These bars are the bomb! I let the dough rest 15 minutes before putting it in the baking dish. This allows the flour to absorb the moisture. I freeze about half of them after baking and cooling. Otherwise, I would be tempted to keep eating them until they all were gone!
I am sugar-free as well. Want to try this recipe. Planning on using the monk fruit white and brown sugars in place of the “real” sugars. Think that will work out OK?
Thank you.
These were amazing! I used coconut oil instead of butter and subbed half of the sugar for a stevia baking blend. They were perfect!!!
Delicious blondies! Since we are low carb I subbed out the white sugar for powdered erythritol/monk fruit blend, and the brown sugar for Truvia (erythritol/stevia) blend plus 2 tsp molasses. Then I cheated and used regular milk and chocolate chips, since you have to live a little! They were great! And mostly guilt free .
Deliciously sweet!
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!
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.
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.
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!
These are my ALL TIME favorite! I’m a blondie girl myself and these don’t even taste gluten-free.