This is one of those recipes that is the perfect transition from summer to fall. Sure they could be packed up for a day at the beach, but they are also the most amazing lunch box or after school snack. They have the easy breezy vibes of summer and the cozy comfort of fall.
Although blondies are basically giant cookies, and cookies are always the right answer, no matter the season or occasion.
I used to make blondies a lot more frequently and these reminded me how awesome blondies are and how I need to bake them on repeat.
The crackly top on these blondies is absolute perfection, something that’s hard to achieve regardless, but when creating a paleo recipe, it’s even more difficult. Add to the top, the chewy texture and allllllllll the carob (or chocolate) chips, and it’s easy to understand why treats like this are such a hit.
They are awesome warm and gooey, but the flavor nuances really shine when they are at room temperature. They are on the thinner side and could doubled and baked in the same size pan for a super thick and decadent treat. Either way they are excellent and sure to ease the end of summer blues.
Easy to make blondies with crackly tops, gooey centers and tons of carob or chocolate chips.
½ cup coconut oil, room temperature
2/3 cup coconut sugar
1 large egg
2 teaspoons vanilla bean powder
1 teaspoon espresso powder
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
½ teaspoon sea salt
1 ¼ cup carob or dark chocolate chips
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 inch square pan.
In a large bowl, beat oil and sugar until well combined and lightened in color and texture. Beat in the egg, vanilla, and espresso. Stir in the flour and salt, followed by the chips.
Spread into the prepared pan and bake about 20 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Recipe adapted from Truffles and Trends
- Prep Time: 15 minutes
- Cook Time: 20 minutes