Are blondies supposed to be gooey?

You don't want your blondies undercooked and gooey, but you want them soft and chewy. So taking them out of the oven when the middle is still a little tiny bit gooey is a good idea. The bars will continue to set up in the pan as they cool. If you leave the blondies in the oven until they are fully baked in the middle, they will be too hard and dried out once they cool.

How do you know when blondies are done?

Blondies are ready to come out of the oven when the edges turn golden brown and start to pull away from the sides of the pan. You can also insert a tooth pick in the middle, and if it comes out almost clean, they're ready to come out of the oven.

Do blondies need to be refrigerated?

No, they keep best at room temperature in an airtight container.

How long will they last?

If stored properly, these blondies will last for 5-6 days. The almond flour keeps them moist, so even after a few days, they won't taste stale or dried out.

Yes. Just store the blondies in a single layer in a freezer safe container, or in between sheets of wax paper. They should last for up to 3 months. Let them defrost at room temperature before enjoying.

Almond Flour Blondies

Description

Almond Flour Blondies are soft and chewy with a rich butterscotch flavour and plenty of dark chocolate chips. They’re also gluten-free and dairy-free, made with almond flour and no butter!

Ingredients

3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup natural almond butter, room temperature
2 tablespoons virgin, cold pressed coconut oil, softened (not melted)
2 large eggs, room temperature
1 tablespoon vanilla extract
1 3/4 cups almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 + 1/4 cup dairy-free dark chocolate chips, divided
1/4 teaspoon sea salt

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Instructions

Preheat oven to 350F. Grease an 8-inch square pan and line it with overhanging parchment paper.
In a large mixing bowl, add the brown sugar, cane sugar, almond butter and coconut oil and, using an electric mixer, beat on high until the ingredients are well combined.
Beat in the eggs, one at a time, and then vanilla. Continue beating the mixture on high until it turns a lighter colour. This will take a few minutes.
In a small bowl, whisk or sift together the almond flour, coconut flour, baking powder and kosher salt.
With the mixer on medium speed, gradually add the dry ingredients to the wet mixture and beat until just incorporated.
Stir in 1/2 cup of chocolate chips.
Spread the batter out evenly in the prepared pan. Scatter the remaining 1/4 cup of chocolate chips on top and press them lightly into the batter. Sprinkle on the sea salt.
Bake for 27-29 minutes, or until the edges are golden brown and start to pull away from the pan. A tooth pick inserted into the centre should come out almost clean.
Let cool completely on a wire rack and cut into 16 squares. Store in an airtight container at room temperature and enjoy within 5-6 days.

Notes

Make sure your cold ingredients are brought to room temperature so they mix together easily.
You can use granulated sugar if you don’t have cane sugar.
This recipe calls for both kosher salt and sea salt. While you can use table salt to replace the kosher salt, sea salt is more of a finishing salt, so I don’t recommend using table or kosher salt as a substitute.
Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.