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An overhead image of a pan of freshly baked and cut pecan chocolate chip blondies
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5 from 3 votes

Gluten Free Blondies (With Chocolate Chips and Pecans)

Falling somewhere between brownie and cookie, these dessert bars contain pockets of gooey dark chocolate and wonderfully textured bits of crunchy pecans for even more zing!
Prep Time5 minutes
Cook Time25 minutes
Cooling time15 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12
Calories: 182kcal
Author: Kitrusy

Ingredients

  • 1 cup blanched almond flour
  • 1/3 cup raw cane sugar finely blended
  • 1/4 cup organic coconut sugar
  • 2 tsp molasses (unsulphured)
  • 4 tbsp salted butter melted
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • pinch Himalayan salt or sea salt
  • 1/2 cup dark chocolate chips or chunks
  • 1/4 cup pecans chopped

Instructions

  • Preheat oven to 350°F. Grease with an 8x8 pan with butter and line it with parchment to make unmolding easier.
  • In a medium bowl, whisk together your melted butter, finely blended raw cane sugar, coconut sugar, egg, molasses, and vanilla until fully combined.
  • Add the almond flour, salt, and baking powder into the wet ingredients and mix. Then, fold in the pecans and chocolate chips.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top lightly browns and a skewer comes out with just a few crumbs on the tip. (Note: the batter will puff up when baking but will deflate once done, this is normal and gives you a great crinkle top)
  • Allow your blondies to cool completely before cutting into pieces. If preferred you can let them sit in the pan for 10-15 minutes and then lift them out using the parchment and move it to a cooling rack to cool down faster.
  • Store leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to 5-7 days. To freeze,

Notes

  • Want to amp up the flavor of these bars even more? Consider browning your butter for this recipe! It's so easy to do, I've made a quick tutorial >HERE<
  • If you want to omit the chocolate chip and pecans, I recommend doubling the ingredients for the batter to ensure your blondies don't bake up too thin. 
  • You can opt to use one kind of sugar, if replacing your sugar, use equal amounts of your swap (so if you're replacing 1/4 cup coconut sugar, replace it with 1/4 cup finely blended cane sugar).
  • You can add in other things like oats or unsweetened shredded coconut (recommended up to 2tbsp each) for even more chew and texture.