Basic Blondies (gf, df)

bakinggluten-freedairy-freecinnamonblondies

Mar 17

Sometimes I get an insane urge to bake. And since I strive to be a domestic queen, I leaned in to my desire of creating a scrumptious treat. I wanted blondies and Ed wanted lemon bars, so we compromised and made blondies.

I also took it to the Gram and asked y’all what you wanted to see and I promise, I promise, I will make everything you suggested, but I’m gonna need a lil’ time to get acquainted with how to bake a cheesecake lol.

Luckily one of you basically read my mind and suggested blondies, but a few of you wanted something with cinnamon and therefore, I got the idea to make Snickerdoodle Blondies!!!!! [Insert “Best of Both Worlds” by Miley Cyrus here.]

BUT if you don’t like cinnamon 1.) what’s wrong with you? and 2.) this recipe only uses cinnamon as a topping, which means you can use this as a basic blondie recipe and totally make it your own by adding in chocolate chips, M&Ms, butterscotch, white chocolate, nuts, etc!!!

Oh! AND These puppies are are gluten and dairy-free. If you can stomach dairy, simply swap the coconut oil for melted butter and you’re good to go!

Okay, let’s get baking!!!

Also…I know these aren’t totally blonde, they’re more '“light brunette” if you will because of the coconut sugar and almond flour, but just go with it, okay??

I know these look like a hot mess and that’s because they are THAT gooey and delicious. Let’s call them rustic, yeah?

Basic Blondies (makes 9 blondies using an 8x8 in. baking pan)

Ingredients:

½ cup coconut oil, melted (butter also works)
1 cup coconut sugar
1 large egg (or flax egg)
1 tsp. vanilla extract
1 cup almond flour (I use this one)
1 tsp. baking powder
pinch of salt

add-ins/topping 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

Instructions:

preheat oven to 350°f. coat an 8x8 inch baking dish in oil or line with parchment paper
in a large mixing bowl, add melted coconut oil and coconut sugar, and whisk to combine. add vanilla extract & egg to bowl with coconut oil and sugar and whisk to combine
add in flour, baking powder, & salt. fold into the batter
add in mix-ins and fold into blondie batter. pour the batter into a baking dish, and bake for ~22 minutes for an ooey-gooey blondie or ~27 minutes for a firmer blondie! (time will vary depending on your oven)
cool before eating!

notes:

as mentioned above, you can use this recipe as your basic blondie recipe by adding in whatever you want!
if you like your blondies a little gooey then bake for 22 minutes. if you like them firmer, bake for longer!
store blondies in the refrigerator for up to 1 week (or freeze for up to 2 months)
if you don’t have coconut sugar, you can use brown sugar
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!