Almond Flour Blondies — chewy, gooey bars studded with chocolate, white chocolate, and pecans.
If you had to choose between blondies or brownies, which would you pick?
Although I usually reach for chocolate, I’ll choose these blondies over brownies every time. They’re chewy, rich, and decadently satisfying.
This recipe comes from my mom — it was the first thing I learned to bake. I still make it often, and guests never guess they’re gluten-free.
I converted mom’s classic blondie recipe to gluten-free using almond flour, and the results are fantastic. The almond flour gives these bars a tender, moist crumb that still feels indulgent.
These blond brownies are loaded with chocolate and white chocolate chips plus chopped pecans for crunch. They’re forgiving to make and work well with substitutions.
You can swap almond flour for your favorite gluten-free all-purpose flour if you prefer; the recipe adapts nicely. Use dairy-free butter or coconut oil and dairy-free chocolate to make a dairy-free version.
Mix-ins are flexible — try walnuts, dark chocolate, or milk chocolate chips depending on your taste. Almond flour enhances flavor and texture, making these blondies one of my go-to desserts.
More Almond Flour Baked Goods:
Almond Flour Chocolate Chip Cookies
Almond Flour Snickerdoodles
The Best Almond Flour Sugar Cookies
Almond Flour Blondies {Gluten-Free, Dairy-Free Option}
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Ingredients
- 1/2 cup butter (coconut oil works 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 dairy-free chips)
- 1/2 cup chopped pecans optional
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
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In a stand mixer bowl, cream together the butter and both sugars. Add the eggs and vanilla and beat on high until the mixture is light and fluffy, about 3 minutes.
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Add the almond flour, baking powder, and salt. Mix until fully combined. Fold in the chocolate chips and pecans.
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Spread the batter evenly into the prepared pan. Bake 20–25 minutes, until the top is golden and the center is set. Let cool for about 15 minutes, then slice into squares and serve.
Nutrition
