Blondies are like the cousins of brownies. Though without the cocoa or chocolate used in brownie batters. blondies are every bit as rich and delicious as their chocolatey counterpart.
These unintentionally gluten-free blondies turned out to be one of my favourite blondies-brownies recipe! I usually like my brownies fudgy-chewy, and these almond flour blondies fulfil the requirements of being dense, moist and chewy. Almond flour has been used frequently in baking as a gluten-free flour substitute. With its reputation of being high in protein, low in carbohydrates and sugars, almond flour has been a popular alternative to wheat flour.
As mentioned, there is no special reason why these blondies are gluten-free or grain-free; it just happened that I have almond flour sitting in the baking pantry. And I guess it wouldn't hurt to have seemingly healthier treats! :p
The almond flour made the blondies more dense and grainier than it would be if I had used plain flour. If you are using plain flour in this recipe, just substitute almond flour 1:1 with plain flour. For a little extra crunch, walnuts or pecans can be added.
Slice the brownies into bars/squares to serve, or into bite-sizes as I prefer. Or if it's just for your consumption, go ahead and eat it out of the dish!
What?
- 50 g butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips ( I used a mix of dark, milk and white)
- 1/2 cup chopped nuts, if desired (e.g. walnuts, pecans)
How?
- Cream the butter and sugars together. Add in egg and vanilla extract and mix until light and fluffy.
- Add in the almond flour, baking powder and salt. Mix until combined.
- Stir in the chocolate chips and nuts.
- Pour the batter into a greased baking dish and smooth it out.
- Bake in a preheated oven at 180 degC for 20-25 minutes until golden. Leave it to cool (or not!) before serving!
Adapted from: Meaningful eats
