Blondies with dark chocolate chips

Blondies with dark chocolate chips

Total: 40 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 216 kcal
, Fat: 12 g
, Carbohydrate: 22 g
, Protein: 4 g
These blondies with dark chocolate chips are simply irresistible. And when you try out this recipe you’ll understand why! These incredible blondies are somewhat cake-like yet soft and moist with a crisp exterior. The chocolate chips remain smooth and creamy once they’ve come out of the oven. These blondies are an exquisite combination of the best brownie and the best American cookie you’ve ever tasted.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Blondie mixture

140 g coconut palm sugar
2 eggs
100 g coconut oil, melted, left to cool
1 tsp vanilla paste
200 g wholemeal rice flour
80 g ground almonds
1 tsp baking powder
1 pinch salt
120 g dark chocolate (70% cocoa), coarsely chopped
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Utensils

One square baking tin (20 x 20 cm), lined with baking paper

How it's done

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Blondie mixture

Using the whisk on a mixer, beat the sugar and eggs in a bowl for approx. 5 mins. until light and fluffy. Whisk in the coconut oil and vanilla paste. Combine the rice flour, almonds, baking powder and salt, mix in. Fold in 100 g of the chocolate. Transfer the blondie mixture to the prepared tin, scatter the remainder of the chocolate on top.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into squares.

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