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!
Nice recipe, though I should have read the comments before making them. I would have halved the sugar (omg, SO rich and sweet) and added more almond flour. I also had the problem of a half-baked bottom beneath the lovely browned top (even with the toothpick test!). I also had to almost double the bake time… and my oven runs hot.
All in all, this is a nice dessert to share with the GF people in your life! I’ll make it again with the above tweaks.
Great recipe! A group favorite, many people went back for more! I used a mix of semi-sweet and milk chocolate chips, and doubled the nuts with pecans and walnuts. Sure to be a go-to recipe for GF, or when I need a gooey, buttery, dessert bar.
P.S. this recipe is better than the brownie I got from a GF bakery.
These browned up beautifully but below the nicely browned top, the almond flour didnt seem cooked. The chocolate chips didnt melt (white or dark ones). Yet I cooled for 23 mins when top was nicely bowned. at 350 and have recently checked the oven for accurate temps. What did i do wrong? Will 2 mins more make that much difference?
I left in for 25+ and it looks like soup moving below the golden top—not sure if cooling will have it settle—
Wow! Super tasty and sweet enough with half of each of the sugars added. Thank you so much 🙂
I made this recipe for my future daughter in law who has a gluten allergy. Everyone loved it and the whole family has requested it several times since. It is outstanding and I can tell it will be a family favorite for years to come!
Could I make this with coconut sugar?
WOW! AMAZING COOKIES!!!!!! My dog died yesterday and these were his favorite, rip da homie tom will be rememberd
These are the best! Everyone raves about them when I bring a batch somewhere. My boyfriend is gluten free (not by choice) and I have been doing some gf baking for him, this is the best recipe I have found in almost a year of searching.
I softened the coconut oil butter (miyokos) and added 3/4 cup more of almond flour to get a more “dough” like consistency. Then I chilled the dough and they came out perfect.
These were literally so delicious!! I made them for my Aunt (whos gluten free, duh) and even those of us who don’t have to necessarily have to eat gluten free thought they were amazing. I am so excited to make them again. I’m going to do just semi sweet chocolate and add walnuts this time! So good!! Make them!
I made these today. Wow, they are delicious. Pinned it for next time. Thank you.
Hello Erin how are you and hope you are doing well. One question Is the butter /coconut melted or soften? Thank you
I made this recipe for the first time last night and OMG it was delicious! Has anyone ever tried it in cookie form? Just thinking portion control might be easier that way lol…
These are delicious! Made these twice; once I used all butterscotch chips and once I used half butterscotch chips and half chocolate chips. Both are great. Both times I used only half of the white sugar.
These are my favorite of all time! As a kid I always loved blondies, and when I had to go GF I thought my time with baked goods was over, until I found this website. All of the recipes are incredible and this one is my favorite! I even have friends ask me to make them for them. These will not disappoint!