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I’ve made a lot of gluten free desserts in my day, and it’s usually hit or miss whether they’ll be good. Don’t get me wrong, I’ve made some good ones (like these!) but you never know until you try it.
But these. Oh, these blondies. They’re fudgy and chewy and rich. With a buttery, nutty flavor that includes hints of caramel. A sprinkle of crunchy Colima Sea Salt at the end that makes them pop and sing. They’re the kind of thing that you put out a plate of and turn around and they’re gone.
Now, these gluten-free blondies aren’t Paleo, but they could easily be made that way. Just swap out the sugar for a more Paleo friendly version, like coconut sugar or honey. Then you’ve got yourself a Paleo-friendly treat that will rival any traditional blondie you compare it to.
Don’t try to add anything else to these. Maybe it’s just me, but when I’m making a brownie or blondie recipe, I try to cram something (usually nuts, tbh) extra into the recipe. But these don’t need it. And since the base is mostly made of nuts, you already get that toasty nuttiness. Just make them as is — they’re be a hit, I promise 🙂
Gluten-Free Dark Chocolate Blondies
Fudgy, chewy, chocolate blondies that are gluten-free and delicious.
Ingredients
- 1/2 cup almond butter
- 1/4 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces chopped dark chocolate or chocolate chips
- Colima Sea Salt for finishing
Instructions
- Preheat oven to 350 degrees F. Line a square baking dish with foil or parchment, leaving an overhang on the sides so you can easily lift it from the pan.
- Whisk the almond butter, butter, sugar, egg, and vanilla in a mixing bowl until combined.
- Add the flour, baking soda, and salt, and mix until combined.
- Fold in the chocolate chips.
- Spread in prepared baking dish and bake for about 20 minutes. When done, the tops will be golden brown and slightly crackly.
- Let cool completely before cutting into squares. Sprinkle with salt before serving.
Tried this recipe?Let us know how it was!
