We’ve all enjoyed a good brownie, it’s been done time and time again, each recipe claiming to have mastered the culinary art of gooey chocolatey goodness – the holy grail of baking shall we say. Now, however, it is time to let the underdog shine and give way to these deceivingly indulgent blondies! Gluten and refined sugar free, and so super quick and easy to make with this no-mess-one-bowl recipe!
I have to say I’m not usually one for using almond flour/meal, in my head it just shouldn’t work – won’t the whole thing taste almondy?! Well the answer is no, almond flour is just perfect in this recipe and gives the blondies a fudgey texture in the middle which rivals that of its popular cousin, the brownie. My housemates enjoyed them so much I took back a second batch, lovingly baked by my sister, this weekend after another impromptu trip back home to London – which also gave her a chance to work her magical photographic skills, the first batch went so quickly there was no photo opportunity!
If like me you live with a crazy anti-food-wasting dictator (not pointing fingers at anyone, Sophie), this is one of the few recipes online that caters to the normal people who perhaps don’t want to be eating their baked goods 3 times a day for a week just to get rid of them. It yields around 6 blondies, but of course you can double the recipe if need be – we did the second time round!
- If you only want to make the 6 and you don’t have a baking tray small enough, use muffin trays and grease them accordingly.
- My original recipe was to use cacao nibs, white chocolate chunks and dried cranberries, but on both occasions never got round to buying some good quality white chocolate so I used a mixture of dark and milk chocolate chunks instead (and pecans the second time).
Ingredients (yields 6)
1 cup almond flour
1/2 cup chestnut flour
1/4 tsp mix of bicarbonate of soda and baking powder
1/2 tsp cinnamon
1/4 cup honey
1/4 melted coconut oil
1 tsp vanilla essence
1/2 cup shredded coconut
1/4 cup white chocolate chunks (optional sub for dark/milk chocolate)
1/4 cup cacao nibs
Handful dried cranberries (optional sub for pecans)
Pinch of salt
- Preheat oven to 180C and prepare a small baking tray with baking paper.
- Combine all the dry ingredients, apart from the chocolate/cacao and cranberries, in a mixing bowl.
- Make a well in the middle of the bowl and the coconut oil, honey, egg and vanilla essence. Whisk in the middle until combined, then using a wooden spoon fold in with the dry ingredients.
- Add the cacao, chocolate chunks and the cranberries to the blondie mix.
- Pour the mixture into the baking tray and bake in the oven for 15-18 minutes, or until a knife comes out clean from their centre.