Basic Blondies 2.0
One of my most popular recipes is my infamous Basic Blondies. I’m in the process of updating my blog and wanted to recreate the Basic Blondie photos, but noticed when I was baking them they needed a little update.
I wanted to double the batter, they were too oily, they were flat, something was just off. So I decided to fully recreate this recipe! Don’t worry, the delicious OG ingredients and taste are still there, there’s just more of them!
My original Basic Blondies were created as a very simple recipe that you can doctor up however you like, such as adding in shredded coconut, pretzels, whatever your heart desires. Make sure to read the notes section below to check out the other add-in options to take your blondies to the next level!
This recipe was made using coconut oil to make it dairy-free, and coconut sugar to make it refined sugar free. However, you can substitute butter for coconut oil. I haven’t tried this recipe using regular/brown sugar because my body does not do well with sugar and tbh no one’s does, which is why you’ll see coconut sugar in a lotttt of my baking recipes.
These are also gluten free (using almond flour), but you can also use gluten free AP flour or regular flour. I prefer the nuttiness and texture of the almond flour, it really elevates these blondies!
Okay, enough chit chat, let’s get baking!!
Basic Blondies 2.0 (yields 1 8x8 in. baking pan)
Ingredients:
wet:
1 ½ cups coconut sugar
1 cup coconut oil, room temp (should be soft, not melted!)
2 large eggs
1 tsp. vanilla extract
dry:
2 cups almond flour
1 tsp. baking powder
1 tsp. salt
add-ins:
chocolate chips (I use these mini chips)
Instructions:
preheat oven to 350°f. line an 8x8 in. baking dish with parchment paper
in a large mixing bowl, add in coconut oil & coconut sugar, whisk to combine. add eggs in one by one & vanilla extract and mix to combine
add in flour, baking powder, & salt. fold in chocolate chips (or any add-ins you’re using!)
transfer batter to baking dish and bake for 40-50 minutes (time will vary depending on your oven)
cool before slicing. serve & enjoy!
add-in options:
2 tsp. cinnamon + 4 tsp. coconut sugar mixed to make snickerdoodle blondies
marshmallows, chocolate, + crushed graham crackers for s’mores blondies
dark chocolate chips
white chocolate chips + macadmaia nuts
shredded coconut
butterscotch chips
walnuts
espresso powder
caramel
crushed pretzels
notes:
store blondies in the refrigerator for up to 1 week (or freeze for up to 2 months)
if you don’t have coconut oil, the same ratio of butter also works for this recipe
I’ve tried this recipe using a flax egg (1 tbsp. ground flax + 2.5 tbsp. water. stir and let sit for 5 min.) instead of a regular egg and it works!
