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!
Hi! I had a quick question, are the calories and carbs for the whole pan of blondies or just one slice?
The nutrition information is for 1/24th of the batch. I hope that helps!
This was my first attempt at a gluten free dessert. They were easy to make and really delicious.
Thank you!
I’m so glad you enjoyed them!
Can I eat these straight out of the freezer, meaning are they soft when they’re frozen?
Yes! I actually love eating these straight out of the freezer. They’re still a little soft frozen!
I didn’t have a 9×13 pan so I used a 9×9 pan. It took 40 minutes in this pan (I’m also at high altitude), and the batter wound up expanding so much while cooking that it flowed over the sides, then imploded. The mess is totally worth it, as these taste amazing. I am recently diagnosed with celiac. These taste the same as glutinous blondies. I used walnuts instead of pecans.
I’m giving five stars, but I must admit that I made a few of my own tweaks. I’m excited to share them, because I love that they boosted the nutritional quality of these yummy treats! I used about half a cup of ripe mashed avocado +1/4 cup of melted coconut oil. I used one real egg and one flax egg (1 tbsp ground flax plus 3 tbsp warm water). Finally, I used coconut sugar instead of brown sugar, and I think a little less than the recipe called for. While they were still very warm, I used a plastic heart cookie cutter to cut shapes, for a surprise valentine breakfast for my elementary age kids. They were a hit!
These are some of the most moist and delicious blondies I’ve ever eaten.
My husband even loves them and we have to split the last one.
Thanks for sharing.
I’m so glad you enjoyed them!
These blondies are delicious! I do one cup of chocolate chips and one cup of butterscotch chips. The only reason I gave 4 stars is because the recipe itself could use more detail. It doesn’t specify what temperature the butter should be, nor what consistency the dough/batter should be. I went with room temp butter but felt that my batter was quite sticky, which I don’t know if it was supposed to be or not!
I made these yesterday and they were absolutely delicious! I used butter and mini dark chocolate chips, no nuts. I baked them longer than the recipe called for since the middle section was still soft after 25 minutes. I kept adding 5 minutes until they looked right and they came out really well.
The same thing happened with mine. . . I ended up adding 5 more minutes several times as the middle seemed gooey. . . I think total baking time was actually closer to 40 minutes than 25. I live at 4,000 ft altitude so maybe that is a factor???
Hi Donna, high altitudes, like 4,000 ft, do call for adjustments when baking and could have contributed to your experience since this recipe was designed at sea level. This can mean increasing oven temperature and reducing bake times, adjusting ingredients, etc. Likewise, ovens can easily become off and not really be baking at the right temperature which can complicate things for any elevation. They are meant to be a little gooey so you can remove them from the oven just before they look like they’re completely done. They will continue to cook for a bit in the pan. We hope you enjoyed the flavor!
Super delicious! However, I had to double the cook time to almost an hour until the center was firm; I used coconut oil instead of butter so that definitely increased the gooey consistency. Much easier to slice into bars after refrigerating overnight.
Looks great! Could you provide tips/steps to the coconut oil replacement? I had trouble creaming it with the sugar and incorporating the other ingredients.
Delicious! I had some cinnamon to mine.
Oh my word! Delicious! My husband loved them too! Can’t believe they are gluten and dairy free!!! Thank you!!
These were delicious. I’m just now experimenting with gluten free desserts and this one is a keeper.
The center of blondies were a little gooey so next time I will cook a few minutes longer.
Easy and delicious!
Could I make these a day ahead of time? I would make it in my Pyrex and then just cover and either put in the fridge or leave on the counter over night? What’s better?
Yes! You can store them either place – I actually prefer them cold!
Can I use gluten free all purpose flour instead of almond flour?
Not in this recipe – but you can try this gluten-free blondie recipe: https://meaningfuleats.com/easy-gluten-free-blondies/