Blondies with dark chocolate chips

bake Baking sweet
Total: 40 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free

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.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 16 pieces

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

How it's done

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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